Thursday, March 8, 2018

Spring Break Fish Tacos™

Love a spring break getaway but can't afford it? This recipe will give you a taste of it without packing. 

Enjoy! 


Filling

1 lb. fish fillets
1 egg
1/2 - 1 c. flour
zest of 1 lime


1/8 - 1/4 tsp each: salt, pepper
1 clove garlic: crushed, chopped


2 - 4 T. oil
Pinch of each: turmeric, red pepper flakes, dried parsley



 Fixings

8 flour or corn tortillas or your favorite hard taco shells.
1 c. each approx.: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream.



Directions 

Cut fish fillets into strips.

In a bowl combine, flour, lime zest, pepper, garlic, red pepper flakes, parsley, salt and pepper.

In a bowl crack and beat egg slightly.

Dredge fish strips in egg, then dredge lightly in flour.

Heat skillet to medium high heat. Lower heat to medium and add oil. 

Add fish to pan and cook for 5- 8 min or until done.

Spoon fish unto your favorite tortillas or taco shells. Top with your favorite fixings.

Serves 4.

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