![]() ![]() Finish with a heavy drizzle of the creamy cilantro lime sauce. Add the shredded cabbage, avocado slices and top with Pico de Gallo. To assemble tacos, start by breaking a piece of fish in half and placing it in a warm tortilla.Transfer to a plate with paper towel to remove any excess cooking oil. When bottom of fish gets golden brown, carefully flip to the other side and continue cooking another 4-5 minutes until cooked through, being careful not to overcook. Reduce heat to medium and cook about 4-5 minutes. Pour oil in a fry pan and heat over medium-high heat until oil starts to shimmer. Sprinkle each piece of fish liberally with seasoning mix. In small bowl, mix together garlic powder, salt, sugar, parsley, lemon pepper and cayenne pepper.Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish. Add one tortilla at a time, flipping to warm both sides, about five minutes total. ![]() Warm the tortillas by heating a medium frying pan over medium-high heat.Pour into bowl, cover and refrigerate until the tacos are ready to assemble. While processor is running on lowest setting, slowly add in olive oil. To assemble tacos, spread a little sauce on each tortilla. Heat flour tortillas as desired (see notes). Pour about half of the mayo mixture into a larger bowl and add sliced cabbage. In a small bowl, whisk together mayonnaise, lime juice and hot sauce. ![]()
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