Tuesday, June 24, 2008
My friends from California had raved about fish tacos for a long time, but being a Texan,tacos should be beef or chicken, period! They kept talking about how yummy fish tacos are but I didn't believe them. I found this recipe and decided I would try it. T was curling her nose at "fish tacos" and she was totally prepared not to eat. I served the first fish taco and it was delicious!! We ate every one and have had fish tacos several times since. I do like my fish shredded not in a filet for tacos but now I am a believer.
Here is the recipe for you Jean:
4 C. shredded cabbage mix for coleslaw (1/2-16oz bag)
1/2 c. reduced-fat sour cream
1 1/4 lbs. tilapia fillets
1/4 t. ground chipolte chili pepper
8 corn tortillas
1 c. salsa
From limes,grate 2 t. peel and squeeze 1/4 c. juice
In large bowl, combine coleslaw mix and lime juice, set aside. In small bowl, stir lime peel into sour cream: set aside.
In 12 inch skillet, heat oil on medium-high until hot. On sheet of waxed paper, sprinkle tilapia fillets with chipolte chili pepper and 1/4 t. salt to season both sides. Add fish to skillet and cook 5-6 minutes or until it torn opaque throughout, turning over once. ( I stir mine into little pieces) Meanwhile warm tortillas.
To serve,cut fillets into 8 pieces, ( I use my little shredded pieces). Place tilapia in each tortilla, top with slaw, lime sour cream and salsa.