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Fish Tacos with Spicy Slaw

A healthy and light version of “fish tacos.” I am not a big fan of the fried fish tacos that are so very popular. Instead, I prefer to either grill or pan fry well seasoned fish and serve with fresh crisp condiments like a cole slaw. Spicy and tangy, you will be sure to make this again and again.


Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 20 minutes | Ready In: 45 minutes
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US Metric

14 -16 oz. fish fillets (mahi mahi, catfish, snapper, salmon), 2-3 oz. pieces
8 pc. 5-6-inch flour or corn tortillas
Marinade:
1 TB vegetable oil
1 TB fresh lime juice
2 tsp. chili powder
1 tsp. chili garlic paste
½ tsp. cumin
salt, freshly ground black pepper
Dressing:
3 TB rice wine vinegar
2 TB Aloha shoyu
1 TB vegetable oil
Juice of 1 lime
1 tsp. chili garlic paste
½ tsp. sesame seed oil
½ tsp. freshly ground black pepper
Slaw:
1 ½ c. won bok, shredded
1 ½ c. red cabbage, shredded
4 stalks green onion, chopped
1 medium carrot, peeled, grated
½ small red bell pepper, seeded, thinly sliced
2 TB Thai basil, thinly sliced
2 TB cilantro, thinly sliced
1 lime, supreme segments, halved


Cooking Process:

In a mixing bowl or jar; combine dressing ingredients. Set aside. In a large mixing bowl; toss together slaw ingredients well. Set aside. Warm tortillas, either in a microwave oven or in a dry skillet. Cover with damp cloth and set aside. In a shallow dish; combine marinade ingredients. Marinate fish 10 minutes. In a skillet over medium heat; sauté fish until cooked through, about 3-4 minutes.

how to serve:

For service: Toss slaw ingredients with dressing. Place fish into warmed tortillas; top with slaw. Serves 4.

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