Cookbook

Fish Tacos

by

Ingredients

  • 4 cups chou, shredded
  • 1 carotte, peeled and grated
  • 1/2 cup oignon rouge, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1 cup sour creme
  • 2 Tbsp limette, jus
  • poivre
  • 8 flour tortilla
  • 1 1/2 lb cod filet
  • 1/2 cup farine

Instructions

Mix cabbage, carrots, red onion, cilantro, sour cream, lime juice and pepper. Set aside.

Cut cod filets in portions about 2" wide. Place flour on a plate. Dredge fish pieces in flour to coat. Heat oil in a large nonstick skillet over medium-high heat. Cook fish in oil until fish flakes easily wiht a fork. Remove from skillet.

Wipe ou skillet with paper towels and return to medium heat. Working with 1 tortilla at a time, add tortillas to skillet to heat both sides. Fill each tortilla evenly with fish and cabbage mixture, and serve.

Makes 8 tacos.

Carte

Categories

Notes