Fish Tacos with Lime Cilantro Sauce
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| Ingredients 1 pound White fish such as cod, tilapia, or Pollock Lightly flour 1/4 cup cooking oil, I like to use corn or olive 8 flour taco shells 1/2 cup flour Cilantro Tarter Sauce Ingredients 1 fresh lime- 1 T juice 1/2 cup fresh cilantro chopped 1/4 cup plain yogurt 1/4 cup sour cream 1/4 cup mayo 1/4 cup parmesan cheese 1 T hot sauce 1/4 teaspoon salt 1/4 teaspoon black pepper Mix all of the above together and let set while fish cooks Add all to food processor and pulse until chopped into small chunks Peach Cilantro Lime Salsa 1 can peaches drained 1 jalapeño 2 green onions 1/2 green pepper 1/2 red pepper 1 T fresh lime juice 1/2 cup cilantro Salt and pepper Green cabbage chopped into fine slivers Avocado sliced into thin slices Green onion sliced thin More Cilantro Add 3 T oil to frying pan and heat up on medium heat Add flour to large plastic bag add pieces of uncooked fish, shake fish in bag and remove one piece at a time shaking off the loose flour, lay fish in hot oil and cook about 5 minutes, then flip fish to cook other side. Fish is done when golden brown on both sides and is flaky with a fork. Cooking Taco Shells Add 1 Tablespoon of oil to pan and add flour taco shell, heat up a couple minutes on each side, making sure not to let them burn. This is not required, but, they taste a lot better if you cook them priori to using, Once you have the fish cooked, taco shell warmed, and tarter sauce made. Lay a flour shell on plate, top with fish, then layer on avocado, cabbage and cilantro. Give the taco a squeeze of fresh lime and top with tarter sauce, and enjoy. | |
