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fish tacos Recipe

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This recipe for fish tacos is from The Morales/Reinhardt/Lynch and Extended Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 1 bag of breaded fish (any kind works well, but not fish sticks)
- white cabbage
- corn or flour tortillas (flour torts are easier to use, but corn tastes better imho)
- salsa (recipe is in the appetizer section)
- cheese (I use medium cheddar
- picante sauce
- sour cream
- six pack of your favorite beer (dark beer is especially taco worthy)
Directions:
Directions:
- drink a beer
- bake the breaded fish per instructions, but, be sure that it's nice and crispy
- shred some cabbage and cheese
- mix the picate sauce to a half and half mixture with the sour cream (I usually omit the sour cream)
- heat some cooking oil (I use olive oil) in a pan for the tortillas
- use tongs to dunk the tortillas into the oil until desired shell hardness (soft corn tortillas for me!) occurs
- afterwards keep the tortillas warming in the stove
- after baking, cut the fish into strips (keep warm)

Some assembly required:
Take a tortilla and put some fish, cheese, cabbage, salsa, and picante together in the shell. Make as many as you can tolerate in one sitting. Drink beer as needed.
Personal Notes:
Personal Notes:
Robin and I have tried several variants of this and this seems to be the best. Also, we have concluded that for the ultimate enjoyment of these tacos, they are best enjoyed after a good mountain bike ride (as if there is such a thing as a bad one).

 

 

 

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