Weather report: It is Tequila and Taco time; Make this is 20 minutes and have some friends drop by for dinner or lunch . Serves four.
Grab:
One lemon or lime (washed)
Hot sauce, or make red crema (more on that later)
2 lemons or limes
2-3 white fish fillets of any white fleshed fish cod, tuna, trout, etc.
Greek Yogurt 6-8 ounce size
2 containers of Sour cream about 6- 8 ounces
12 ounces cole slaw or broccoli cole slaw
1 box of Corn taco shells (crispy) or soft flour burrito shells
optional Taco mix powder from corn tacos
Directions:
If using an oven preheat to 400 degrees F
if outside on the gas grill use medium heat, lid up
Place thawed fillets on baking sheet covered with tin foil
Spray or drizzle oil on sheet so fillets do not stick
Cook fillets so they flake with a fork about 15 to 18 minutes
DO NOT OVERCOOK FILLETS SO THEY DRY OUT move off heat if necessary
and cover with foil
Dump the yogurt into a mixing bowl
cut the lemons or lime in 1/2
Only grate 1/2 of the lime or lemon into the yogurt
At the very least get the juice of the citrus in there
Mix well. Save the other half of the citrus for serving touches later
Empty the cole slaw or broccoli cole slaw into a big bowl
Add the yogurt and lime or lemon mix to the slaw and toss with a fork
Mix the taco mix into the sour cream so its not lumpy and save for later
If you like red crema, grab the chipotle sauce -add one tablespoon
Then add 1/4 teaspoon of cumin and two to three shakes of hot sauce to
the sour cream and mix well , put aside for later
Wrap the burritos or tacos in aluminum foil
Gently warm in the microwave or on the grill
Let fish fillets cool slightly then put fish into tacos or burritos
Slap that slaw mix over the fish , be generous and drizzle
the hot sauce or red crema over the creation.
Some people also
squirt lemon or lime juice on top
Pour yourself a drink- and Enjoy!
Modifications made Thank you to
$10 dollar recipes to feed four series
and Trader Joes