shallow baking dish, add fish, turning to coat all sides
ll.
Cut the white fish into 1 oz pieces and
ry with paper towels. Cut fish crosswise into 3/4-inch
FOR COLESLAW: Toss all ingredients in medium
nced jalapeno pepper. Rinse the fish under cold water, pat
he water.
Cut each fish fillet into 4 equal pieces
Cut the fish filets in
p lime juice over the fish. Cover, and refrigerate at
Brush fish with 1 Tbsp. lime juice; sprinkle with seasoning mix. Cooking in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Flake with fork into bite-size pieces.
Mix mayo, remaining lime juice and 1 Tbsp. cilantro. Add to coleslaw blend; mix lightly.
Top tortillas with coleslaw, fish, cheese and remaining cilantro.
From limes, grate 2 teaspoons of peel and squeeze 1/4 cup juice.
Mix coleslaw mix and lime juice.
In another bowl mix sour cream and lime peel. Set aside.
In 12 in skillet, heat oil on medium-high until hot. On sheet of sprinkle fish with Mrs. Dash. (I often add extra cumin). Cook 5-6 minutes.
Warm tortillas.
put fish in tacos. Top with coleslaw, lime sour cream, green onions, taco sauce, fresh cilantro, or whatever else you like.
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.
For the Beer Batter: Mix the
n a blender. Except the fish, as we're not making
Prepare fish filets or fish sticks according to package directions.
Separate 6 tortillas on a plate and microwave till warm, aprox. 30 seconds.
Combine coleslaw and cilantro. Sprinkle the juice of the lime over coleslaw and toss.
Mix mayo and Russian dressing for the sauce.
Serve with Pico De Gallo and sliced avocado.
Assemble and enjoy.
Cook fish in olive oil with spices and some lime juice, breaking it into smaller pieces. (Packaged Taco seasoning can be used instead).
Place a corn tortilla in a hot pan with olive oil, spoon some of the fish mixture into the centre and add a piece of white cheddar. Fold the tortilla in half and cook until crisp.
Add salsa, cabbage/coleslaw and salsa as desired.
nd refrigerate while preparing fish.
Toss coleslaw mix with ranch dressing
a bowl and refrigerate for at least an hour. After
For slaw, in small bowl, whisk
For coleslaw, toss cabbage, carrots, radishes, onion, vinegar and olive oil together. Season and set aside.
For tartare sauce, combine all ingredients. Season and set aside.
For fried fish, combine egg whites and milk. Dredge fish in flour, egg white mixture then breadcrumbs. Cover with plastic wrap and chill for 10 mins. Heat a nonstick frying pan over medium heat. Lightly coat fish with oil and cook for 3-4 mins per side, until golden and cooked through. Fill hoagie rolls with fish, coleslaw, snap peas and tartare sauce. Serve.
edium heat. Cook fish in hot oil until fish flakes easily with