nd refrigerated).
For the Fish: In a large skillet, over
shallow baking dish, add fish, turning to coat all sides
n large, flat plate. Place fish in cornstarch mixture; turn to
he fish, and begin by preparing the sides for your tacos. Peel
ortillas, add white sauce to fish, a little shredded cabbage and
ut a layer of mexican rice (try recipe #117892) or orzo flavored
hallow dish.
Coat marinated fish on both sides with flour
To make the fish: Place the fish in a shallow baking dish
ell.
Cut the white fish into 1 oz pieces and
nd refrigerate.
Fry the Fish:
Put a rack in
eeded.
To make the fish:.
Heat a heavy pan
he marinade.
Grill the fish on the first side over
ill the marinade on the fish. Transfer into the refrigerator for
rap and refrigerate while preparing fish.
Toss coleslaw mix with
o use.
For the fish:
Combine 2 cups flour
ill adhere better to the fish).
Whisk flour, cornmeal, seasoned
d refrigerated).
Trim the fish of all blood lines, skin
it.
Making the Fish - Lightly coat fish in olive oil and
For the fish: Cut mahi mahi (or fish of your choice) into small
Prepare grill.
Add fish to marinade; turn to coat all sides. Set aside until grill is ready.
If using fish chunks, thread chunks on skewer.
Place fish on grill directly above coals. Grill approximately 2 minutes.
Turn and grill 2 minutes longer until fish springs back when poked.
Remove fish and set aside. If fish was cooked as a steak, break into chunks, removing all bones.
Spread fish in the middle of a warmed tortilla.
Top with fresh lime juice and tartar sauce.