Fish Tacos
"These fish tacos are great! Recipe source: local newspaper"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (374.3 g)
- Calories 403.1
- Total Fat - 18.1 g
- Saturated Fat - 2.9 g
- Cholesterol - 47.6 mg
- Sodium - 220.7 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 7.6 g
- Sugars - 4.2 g
- Protein - 28.4 g
- Calcium - 125.3 mg
- Iron - 3 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat oven to 200 degrees F.
Step 2
To make sauce: in a food processor combine sauce ingredients (avocado, buttermilk, 1 clove garlic, lime juice, salt and pepper) and puree until smooth. Set aside.
Step 3
In a medium bowl combine coleslaw ingredients (cabbage, remaining garlic, and next 4 ingredients ( through the hot sauce), salt and pepper. Set aside.
Step 4
Heat a heavy skillet and toast the tortillas one at a time, 30 seconds or so each side, after they cook place them on a sheet of foil, wrap foil around them and keep them warm in the oven.
Step 5
In a pie pan combine flour, 1 tablespoon salt and 1 teaspoon pepper. Dredge each piece of fish in flour mixture.
Step 6
In a small skillet (I used the same one I toasted the tortillas in) over medium high heat, heat one tablespoon of the oil and half of the fish in the pan, cook turning once until done and golden. Transfer fish to an oven-safe plate and keep warm in oven. Repeat for remaining fish.
Step 7
To serve: top each tortilla with sauce, then a piece of fish and then the coleslaw (which should have been drained of excess liquid). Serve with jalapenos and cilantro.
Tips
- Aluminum foil, oven for keeping things warm
2 Reviews
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