Tuesday, August 23, 2011

On the Menu: FISH TACOS

These are a must make before summer winds down. My mother-in-law made them last week and they were the perfect meal for a warm night when you're not super hungry and you're looking for something 'light.' She used frozen Tilapia fish fillets from Costco to make it super easy. She baked them for 10 minutes while she made the deliciously fresh coleslaw topping. Talk about a super simple (and healthy) meal in minutes! I personally liked the combination of the coleslaw topped with the Peach Mango salsa from Costco but the Cucumber Ranch dressing was a hit as well.

Serves 4 (2 tacos each)

8 Tilapia (fish) fillets - or fish of choice
8 Corn or Flour tortillas
4 cup sliced cabbage
1 cup chopped Roma tomatoes
1/3 cup chopped green onions
1/4 cup cilantro
2 TBS. lime juice
1 TBS. olive oil
1/4 tsp. salt
Sour cream, Kraft "Cucumber Ranch" Dressing, or Salsa

Combine the cabbage, tomatoes, green onions and cilantro.
Toss in the lime juice, olive oil and salt to the medley.
Cook the Tilapia (or fish) in oven as directed.
Warm tortillas.
Drizzle fish and coleslaw with either sour cream, Kraft "Cucumber Ranch" Salad dressing or salsa.

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