Fish Tacos - Marion Cunningham
INGREDIENTS:
1 lb Firm fleshed fish; cooked
-However you like
-(preferably Grilled)
1/2 sm Head red cabbage finely
-Shredded
1 bn Fresh cilentro
2 Jalapeno peppers
1 ts Minced garlic
1 ts Olive oil
1 1/2 c Ranch dressing
2 Limes
12 Flour tortillas
1 lb Firm fleshed fish; cooked
-However you like
-(preferably Grilled)
1/2 sm Head red cabbage finely
-Shredded
1 bn Fresh cilentro
2 Jalapeno peppers
1 ts Minced garlic
1 ts Olive oil
1 1/2 c Ranch dressing
2 Limes
12 Flour tortillas
submitted by: jessann@texas.net To prepare the "taco" sauce: Put the jalapeno's in a double thickness of tin foil and cover with olive oil and garlic. Roast on the grill (or in the oven) for about 15 minutes till cooked. Remove the seeds and membrane from the peppers and mince. In a small bowl put the dressing, peppers w/oil & garlic, and the juice of the 2 limes. Let set for the flavors to blend.
To build the tacos: Take one flour tortilla and put some fish down the middle. Top with the shredded cabbage and a "healthy" amount of fresh cilentro. Smother with the "taco" sauce, fold in half and enjoy!
Recipe Archive -
29 July 96
To build the tacos: Take one flour tortilla and put some fish down the middle. Top with the shredded cabbage and a "healthy" amount of fresh cilentro. Smother with the "taco" sauce, fold in half and enjoy!
Recipe Archive -
29 July 96