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Fish Tacos Recipe

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

Gary/Lynn Weinberger
Added: Friday, September 7, 2007


2 # firm white fish - I prefer Talapia
1 c. House-Autry Seafood BreaderŠ (or any other type of
seafood breading)
Salt to taste
Safflower Oil
Shredded cabbage
Corn tortillas
2 limes cut into wedges

Tartar Sauce:
1 c. mayonnaise
1/4 c. finely chopped red onion
1 jalapeņo - finely diced (optional)
2 T. sliced black olives - coarsely chopped
2 t. capers, drained
1 T. lemon juice

Wash fish and pat dry. Rid fish of any remaining bones. Cut
into 1 x 2" strips. Soak in milk about 30 minutes.

Make tartar sauce and set aside while fish is soaking.

Heat saute pan large enough to hold all or most of the fish
over medium high heat until hot. Add Safflower oil - about

Lightly salt fish pieces and dredge in fish batter mix; shaking
off any excess. Just as wisps of smoke begin to come from
oil, carefully add fish to pan. Cook about 2 minutes per side,
making sure fish filets are golden and not burned. Test a
piece to make sure the flesh flakes easily. Set fish aside on a
warmed plate.

Heat a small saute pan over high heat until hot. Add tortillas
one at a time. Turn over after about 10 - 15 seconds and
heat other side. As they come out of the pan, have someone
else build the tacos.

Layer on the corn tortilla - 1 T. tartar sauce, two fish fillets and
top with shredded cabbage. Squeeze a little lime juice over
top right before devouring them!

Personal Notes:
Personal Notes:
You may have to play with the measurements of my tartar
sauce. I don't have measurements - I just eye and taste it until I
get it right. Of course, I make two batches; one with and one
without jalapeņos!




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