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
hallow dish.
Coat marinated fish on both sides with flour
ell.
Cut the white fish into 1 oz pieces and
eeded.
To make the fish:.
Heat a heavy pan
o use.
For the fish:
Combine 2 cups flour
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.
eady to use.
Tacos:
Rinse the fish under cold running
ry with paper towels. Cut fish crosswise into 3/4-inch
nced jalapeno pepper. Rinse the fish under cold water, pat dry
set aside.
To prepare tacos, combine cumin and next 5
ll marinade ingredients. Cut the fish into several large pieces and
Combine first 3 ingredients in a medium bowl. Add fish; toss to coat. Heat oil in a lgarge skillet over medium high heat. Add fish, saute 5 minutes or until done.
Combine cabbage, onions and sour cream in a medium bowl. Warm tortillas according to package directions. Spoon 1/4 Celsius cabbage mixture down center or tortilla. Divide fish evenly among tortillas. Fold in hlaf. Serve with lime wedges.
Nutrition: Serving size, 2 tacos, 327 calories, 9.4 g. fat, fiber 4.6 g.
owl.
Combine fish (I used Halibut, the recipe actually calls for
side.
To make the tacos: Remove the skin from the
To make the fish: Place the fish in a shallow baking dish
Season fish filets and place on foil,