Tuesday, June 24, 2008

Fish Tacos

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:
2 limes
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.


Catherine said...

These sound really good!!

Melanie said...

This sounds really yummy actually, with the chili pepper in there!