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Fish Tacos Recipe

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This recipe for Fish Tacos, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jearl Rannefeld
Added: Thursday, March 23, 2006


1.5 lbs filet of white fish
2-3 eggs
vegetable oil
Italian-style breadcrumbs
1 cabbage
sour cream
rice vinegar
shredded mexican cheese mix
small corn tortillas

1. cut filets into rough 1 in. x 1 in. pieces, dip each piece into raw beaten egg mix, place each piece into breadcrumbs and coat, fry in vegetable oil on medium-high heat. 2. add sour cream (~1/2 cup) to 4 cups of finely shredded cabbage, mix well and slowly add rice vinegar to taste - cabbage should be coated lightly and it should taste tart. 3. lightly brush corn tortillas with vegetable oil and saute until light brown, warm and slightly crispy - immediately fold to desired shape and let cool 4. place fried fish pieces in bottom of folded tortilla
cover with shredded cheese then fill taco most of the way with cabbage - top with salsa, lime, and tabasco.




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