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Fish tacos Recipe

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This recipe for Fish tacos, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa English
Added: Saturday, February 2, 2008


1/4 c reduced-fat sour cream
2 T fresh lime juice
coarse salt and ground pepper
1/4 small red cabbage, thinly shredded
4 scallions, thinly sliced
1 jalapeno chile, halved lengthwise, one half minced
2 T olive oil
1 lb. tilapia fillets, (or other firm white fish), cut into strips
8 flour tortillas
1/2 c fresh cilantro leaves
Your favorite fish breading (I like Fryin' Magic)

In large bowl, combine sour cream and lime juice. Season with salt and pepper. Transfer half the mixture to another container. Set aside for serving. Toss cabbage, scallions, cilantro and minced jalapeno with remaining sour cream mixture. Season again with salt and pepper.

Toss fish in breading mixture.

In large nonstick skillet, heat oil and remaining jalapeno half over medium high heat. Swirl to coat bottom of pan.
In two batches, cook fish until golden brown on all sides, 5-6 minutes. Discard jalapeno.

Meanwhile, warm tortillas according to package directions.

To make tacos, fill tortillas with fish and slaw. Drizzle with reserved sour cream sauce. Serve immediately.




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