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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: Check fish for bones. Cut fillet crossways into 4 equal pieces. In a small
bowl, combine flour, cornmeal, chili powder, and salt. Mix well. Dust fish
pieces with flour mixture.
In a medium nonstick skillet, heat oil over medium heat. Add fish and fry
1 minute on each side, or until lightly browned outside and white to
center. Drain on paper towels. Flake fish coarsely with a fork.
In a small bowl, mix mayonnaise and salsa. Divide shredded cabbage among 6
taco shells. Top equally with flaked fish and mayonnaise mixture. Serve at
once, with lime wedges.
| Ingredients:
8 Ounce(s) Boneless White Fish Fillet
1 Teaspoon(s) Flour
1 Teaspoon(s) Cornmeal
1/2 Teaspoon(s) Chili Powder
1/4 Teaspoon(s) Salt
2 Tablespoon(s) Olive Oil
1/4 Cup(s) Mayonnaise
2 Tablespoon(s) Thick and Chunky Salsa
1/2 Cup(s) Finely Shredded Cabbage
6 Taco Shells |
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