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Tacos, Fish Tacos Recipe

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This recipe for Tacos, Fish Tacos, by , is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Lieberman
Added: Saturday, February 28, 2009


1/3 c low-fat sour cream
1 jalapeno pepper, seeded
2 T fresh lime juice
1 bunch cilantro
3/4 t salt
1/4 c canola oil
1/2 c cornmeal
1 1/2 lbs firm-fleshed white fish, cut into 1" strips-- try tilapia, mahi-mahi, or halibut
10 6" soft corn tortillas, warmed according to package instructions
1 avocado, peeled and cut into chunks
1 c cherry tomatoes, chopped
1/4 red onion, thinly sliced
2 c finely shredded red cabbage

In a food processor, puree the sour cream, jalapeno, lime juice, cilantro, and salt. Set aside.
Heat the oil in a large non-stick skillet over medium heat until hot but not smoking.
While the oil heats, spread the cornmeal on a plate. Pat the fish in the cornmeal to coat on al sides.
Fry fish in the oil until the cornmeal is lightly browned, 1-2 minutes per side.
Remove and drain on paper towels.
To assemble the tacos, top each tortilla with fish, cilantro sauce, avocado, tomato, red onion, and cabbage, then fold in half.
Makes 10 tacos.

1 taco: cal 210, fat 8g, sat fat 1g, protein 16g, sodium 260mg, chol 60mg, carb 20g, fiber 4g.

Personal Notes:
Personal Notes:
These are just so, so good! Truly an excellent recipe.
I recommend putting the sauce on the tortilla first-- a super thin layer covering the entire tortilla so that you get the mild kick of the sauce in each bite.
To warm the tortillas, lay one on a plate, cover with a damp paper towel, and continue to layer tortilla, towel, tortilla towel, and microwave about 25 seconds.
Just a great meal-- fabulous for casual entertaining.




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