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tedl

looking for fish taco recipes

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Here's a pretty easy one. Just deep fry your fish the way you normally would with your favorite batter then throw the corn tortilla in the fryer for about 5-10 seconds. Place the fish in the tortilla and cover it with fine chopped cabbage (you can buy it in the store bagged up already) then (and here's the key ingredient) prepare a white sauce stirring togehter equal parts 50/50 of sour cream and mayonaise with a little milk to get it to the consistancy of salad dressing. Pour the while sauce over the cabbage and fillet and try not to eat your hand shoveling the whole delicous works in at once!!

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Try this:

Tortilla-Wrapped Fish

6 tablespoons olive oil

2 C. diced, peeled Yukon Gold potatoes

2 medium yellow onions, diced

4 garlic cloves, minced

2 ripe tomatoes, diced

1 bunch oregano, chopped

1 cup chopped pitted green olives

½ teaspoon black pepper

Juice of 2 limes

½ cup vegetable oil

18 small corn tortillas, recipe follows

6 ounces fish

2 limes, cut in wedges for garnish

In large skillet heat olive oil over high heat. Sauté potatoes, shaking the pan frequently, until golden brown, about 5 -7 minutes. With slotted spoon transfer to a mixing bowl.

In same skillet sauté onions, about 5 minutes. Add garlic and sauté for another minute. Add tomatoes, oregano, and cook an additional minute. Remove from heat and stir in olives. Add mixture to mixing bowl. Add pepper. Stir well to combine and set aside.

Heat the grill or preheat oven to 450 degrees. In another skillet, heat vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side. Drain on a paper towel.

Season fish fillet with salt and pepper.

On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle. Place fish fillet in the center. Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet. Fold over tortillas to enclose the stuffing, forming a triangle. Wrap the fish in tin foil. Repeat the wrapping and mounding process with the remaining fillets.

To bake, place the packets directly on the oven rack and cook for 20 - 25 minutes.

To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates. Open the tortillas to resemble the leaves of a flower. Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor. Serve with lime wedges as garnish.

On a grill, or in a large skillet over medium heat, brush olive oil. Cook tortillas in batches until golden brown, about 2 minutes per side

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