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Monday, November 8, 2010

Fish Taco's


I love fish taco's.  Being crazy about cabbage might have something to do with it and I truly enjoy watching my kids eating vegetables while not grumbling.  This is a lazy meal since Trader Joe's now carries cut and vacuumed sealed frozen wild cod.  I have made my own corn tortilla's in the past with my fabulous tortilla press; however, I opted for store made this time.





Fish Tacos
from: Kitchen Life Real Food for Real Families - Even Yours
by Art Smith
adapted
severs 5 with left overs for lunch for 2

Lime Slaw
5T low fat mayonnaise
1 lime zest and juice
3 cups shredded cabbage
3 carrots shredded
2 scallions chopped white and green parts
2T chopped cilantro
 salt and freshly ground pepper to taste

~ mix mayonnaise, lime zest and juice in a medium bowl.  Add cabbage, carrots, scallions and cilantro - mix well.  Season with salt and pepper.

Fish
3T olive oil
3 lbs of wild cod, cut into bite size portions
chile powder to taste
salt to taste
1/2 cup all purpose flour

~ Put chili powder, salt and flour in a large zip-lock bag.  
~ Add a third of the fish to bag at a time and shake to coat.  
~ Heat large cast iron skillet over medium heat.  
~ Add oil and heat to warm but not smoking. 
~ Put coated cod in skillet.  Take care not to crowd the nuggets.  
~ Brown turning once about 6-8 minutes. 
~ Transfer to plate

Corn Tortillas
~heat tortillas over gas flame until desired color is achieved

Very good, received a thumbs up rating from the crowd.

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