Fish Tacos Recipe

Ingredients
<br>- 1 pound fresh or frozen skinless cod, orange roughy or other mild fish fillets
<br>- 2 tablespoons butter or margarine, melted
<br>- 2 teaspoons HERB-OX® Chicken Flavored Bouillon Granules
<br>- 1/4 teaspoon ground cumin
<br>- 1/8 teaspoon garlic powder
<br>- 2 tablespoons mayonnaise or salad dressing
<br>- 2 tablespoons sour cream
<br>- 1 teaspoon lime juice
<br>- 1 1/2 cups shredded coleslaw mix
<br>- 8 (6 inch) flour tortillas, warmed
<br><p></p>Directions
<br>step 1: Heat oven to 450 degrees F.  Thaw fish fillets, if frozen.  Rinse fish and pat dry with paper towels.  Cut fish fillets crosswise into 1-inch slices.  Place fish in single layer in a greased shallow pan.  Combine margarine, bouillon, cumin and garlic powder.  Brush over fish.  Bake for 4-6 minutes or until fish flakes easily when pierced with a fork.  Meanwhile, combine mayonnaise, sour cream and lime juice.  Add coleslaw mixture; toss to coat.  Spoon coleslaw mixture onto each warm tortilla.  Top with fish.  If desired, serve with salsa.
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Ingredients
- 1 pound fresh or frozen skinless cod, orange roughy or other mild fish fillets
- 2 tablespoons butter or margarine, melted
- 2 teaspoons HERB-OX® Chicken Flavored Bouillon Granules
- 1/4 teaspoon ground cumin
- 1/8 teaspoon garlic powder
- 2 tablespoons mayonnaise or salad dressing
- 2 tablespoons sour cream
- 1 teaspoon lime juice
- 1 1/2 cups shredded coleslaw mix
- 8 (6 inch) flour tortillas, warmed

Directions
step 1: Heat oven to 450 degrees F. Thaw fish fillets, if frozen. Rinse fish and pat dry with paper towels. Cut fish fillets crosswise into 1-inch slices. Place fish in single layer in a greased shallow pan. Combine margarine, bouillon, cumin and garlic powder. Brush over fish. Bake for 4-6 minutes or until fish flakes easily when pierced with a fork. Meanwhile, combine mayonnaise, sour cream and lime juice. Add coleslaw mixture; toss to coat. Spoon coleslaw mixture onto each warm tortilla. Top with fish. If desired, serve with salsa.

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