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Fish Tacos

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  • Fish Tacos

    White Taco Sauce
    1/4 cup mayonnaise
    1 tablespoon whole milk
    1/2 teaspoon fresh lime juice

    2 medium tomatoes, diced (about 1 1/2 cups)
    1/2 medium Spanish onion, diced (about 3/4 cup)
    2 tablespoons chopped cilantro
    1 teaspoon fresh lime juice
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1/8 teaspoon ground cayenne pepper

    8 frozen white fish sticks or small filets
    2 cups shredded cabbage
    16 small corn tortillas

    8 lime wedges

    Make the taco sauce by combining mayonnaise, milk and lime juice in a small bowl. Whisk until smooth, then cover and chill until needed.
    Make salsa by combining ingredients in a medium bowl. Cover and chill.

    Bake the frozen fish sticks as directed on the package.
    Warm tortillas in the microwave in a tortilla warmer, or wrapped them in moist paper towels before warming for a few seconds.
    Build each taco using two tortillas per taco. Place a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Squeeze a lime wedge over all.

    Makes 8 tacos.