Mr. Food

Simple Fish Tacos

Thursday, January 31, 2013

Crunchy coleslaw and a few south-of-the-border spices give these Simple Fish Tacos made with U.S. Farm-Raised catfish that extra kick we're sure you'll love. These crowd-pleasers are as welcome for entertaining as they are for a simple weeknight!

Serves: 3
Cooking Time: 8 min

What You'll Need:

  • COLESLAW TOPPING
  • 2 cups prepared coleslaw mix
  • 1 orange, peeled and cut into 1/2-inch sections
  • 1/2 red bell pepper, chopped
  • 1/4 cup red onion, chopped
  • 3 tablespoon seasoned rice vinegar
  • 2 tablespoon canola oil
  • 1 lime, squeezed, divided
  •  
  • FISH TACOS
  • 2 teaspoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 1/2 pounds U.S. farm-raised catfish fillets, cut into 1-inch pieces
  • 1 tablespoon chopped cilantro
  • 6 (6-inch) flour tortillas (soft tacos)
  • What To Do:

  • In a large bowl, combine coleslaw, orange sections, red bell pepper, onion, rice vinegar, oil, and 1/2 the lime juice; mix well. Cover and refrigerate.
     
  • In another large bowl, combine chili powder, cumin, garlic powder, and salt; mix well. Add the fish pieces and toss until evenly coated.
     
  • In a large skillet over medium-high heat, heat oil; saute fish 6 to 8 minutes, or until it flakes easily with a fork, stirring occasionally. Sprinkle with cilantro and remaining lime juice.

  • Evenly distribute fish down the center of each tortilla. Top with coleslaw mixture. Roll up tortillas; secure each with a wooden toothpick. Serve immediately.
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