Ingredients
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1
-
1
-
1/4
-
1/4
-
1/4
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Light and Yummy Fish Tacos, I have adopted this recipe as I have made it quite often, Original into: Made this up one day and it is so good I thought I would post it. I marinated my halibut for 2 hours in Mariel’s Amazing Salad Dressing recipe #106449 – this is optional., Made this with Tilapia seared it with EVO salt and pepper and baked as directed in the recipie the fish came out perfect. I made a Recipe #18942 and spread it on the tortillas then added the fish, topped with cabbage slaw, my homemade salsa. I only had 1 small avacado, not enough for guacomle so i just sliced it up and topped the taco off with it. Thank U so much for this recipie it is definately a keeper!!, I followed some of the suggestions in the reviews. I marinated the fish in lime juice, old Bay seasoning and cumin. I didn’t have cucumbers and didn’t miss them. used Coleslaw mix that was already chopped. I fried the fish in a non stick skillet with 1 tablespoon of oil. It came together very fast and it was as good as restaurant fish tacos. I doubt I will order it in a restaurant any more because I can make it so quick and healthy at home. Great recipe.
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Steps
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1
Done
|
Make the Cabbage Slaw: Chiffonade Cabbage, Add Onion, Cucumber and Cilantro; Squeeze Juice of 1 Lime Over the Top and Toss; Add Salt and Pepper to Taste; Let Sit at Room For 30 Minutes. |
|
2
Done
|
Preheat Oven to 400 Degrees. |
|
3
Done
|
Heat a Non-Stick Oven Proof Pan Over Medium Heat, Add Olive Oil, Add Halibut and Brown on One Side, Turn Halibut Over and Put Pan in the Oven For About 10-15 Minutes Until Halibut Is Flakey and Cooked Through. |
|
4
Done
|
to Serve: Flake Cooked Halibut Into a Bowl and Serve With Warmed Corn Tortillas and the Bowls of the Cabbage Slaw, Guacamole and Salsa. |
