Fish Tacos Recipe
Ingredients
| Cod fillets | 2 Pound, butter flied - about 1/4 inch thick, cut into thin strips against the grain (Fish Ingredients:) | |
| Lime juice | 3 Tablespoon (about 2 limes - Fish Ingredients) | |
| Chopped tomato | 1 (Fish Ingredients) | |
| Chopped onion | 1⁄2 (Fish Ingredients) | |
| Chopped cilantro | 3 Tablespoon (Fish Ingredients) | |
| Olive oil | 1 Teaspoon (Fish Ingredients) | |
| Cayenne pepper | 1 Teaspoon (Fish Ingredients) | |
| Black pepper | 1⁄4 Teaspoon (Fish Ingredients) | |
| Salt | 1⁄4 Teaspoon (Fish Ingredients) | |
| Shredded red cabbage | 2 Cup (32 tbs) (Slaw Ingredients) | |
| Chopped green onion | 1⁄2 Cup (8 tbs) (Slaw Ingredients) | |
| Non-fat sour cream | 3⁄4 Cup (12 tbs) (Slaw Ingredients) | |
| Salsa | 3⁄4 Cup (12 tbs) (Slaw Ingredients) | |
| 6 inch corn tortillas | 8 (Slaw Ingredients) |
Directions
Preheat oven to 350°F, or set gas grill to medium heat. Rinse fish and place on rack in baking dish, or grill pan to drain fat off fish. Mix lime juice, tomato, onion, cilantro, olive oil, peppers, and salt and spoon on top of fillets. Cover loosely with aluminum foil to keep fish moist. Bake 15 to 20 minutes or until fish flakes. Mix cabbage and onion; mix sour cream and salsa and add to cabbage mixture. Divide fish among tortillas. Add a quarter cup of slaw to each. Fold over and enjoy! Refrigerate leftovers within 2 to 3 hours.
Yields 8 tacos, 1 per serving
Yields 8 tacos, 1 per serving
Chef
