Active Time: 8 Minutes

Total time: 30 Minutes

Ingredients:

• 4 Cups Coleslaw Mix (from a bag)
• ½ Cup Thinly Sliced Red Onion
• ¼ Cup Light Mayonnaise
• 1 Tsp. Grated Lime Zest
• 3 TBSP Fresh Lime Juice
• 2 Tsp. Granulated Sugar
• 6 Frozen Beer Battered Fish Fillets (usually in boxes of 10)
• 8 Corn Tortilla Shells

1. Toss coleslaw mix, onion, mayonnaise, lime zest, juice, and sugar in a bowl.  Leave at room temperature.
2. Heat oven to 375°F.  Line a rimmed baking sheet with foil for easy cleanup.
3. Place frozen fish fillets at one end of pan.  Bat 25 minutes.  Place tortilla shells at other end.  Bake 4 minutes, or until shells are warm and fish is cooked though.
4. Place fish in medium bowl and break into chunks with a fork.
5. Spoon into tortilla shells; top with coleslaw

Suggestions:

Don’t use beer battered fish fillets.  I would suggest using some white fish that is not breaded, like Tilapia. You may need to use more of an un-breaded fish in order to make up for the lack of bread chunks.  The bread portion of the fish takes away from the actual fish taco taste.

The tacos needed a little something to them when we followed the recipe above.  I would suggest using a green salsa or something else to add a spicy kick.  I used Sriracha Sauce and it was delish!

Vegetarian Version:

Don’t use fish in the tacos at all.  Instead warm a tortilla up with some cheese (I suggest pepper jack for a little kick).  Put the coleslaw on top & add your salsa.  Enjoy!

This recipe was adapted from a recipe found in Women’s Day Magazine.

Enjoy!

FDA Seafood Nutrition Facts

FDA Fruit Nutrition Facts

FDA Vegetable Nutrition Facts

Sauce:

1. Stir together some plum sauce (in the Asian food section), some hot sauce and some soy.  I do mostly plum, a small amount of soy and a small amount of hot sauce.  2
2. Keep mixing until you like the taste.Shrimp Wontons

Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.

While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper.

Serve shrimp with sauce

2 Tbsp Margarine

1 Tbsp finely chopped garlic (approx. 3 cloves)

¾ cup onion slices (cut lengthwise)

1 cup quartered, fresh mushrooms (5-6 large mushrooms)

1 – 16oz can low sodium whole tomatoes, in own juice

1 cup green bell pepper stripes

1 cup zucchini slices, ¼” thick (1 zucchini)

½ cup dry red wine

1 tsp dried basil leaves

1 tsp dried parsley flakes

¼ tsp salt

½ tsp pepper

1 pound boneless, firm, white fish (such as sole, haddock, snapper, or rockfish), cut into 1” cubes

1.       In large nonstick skillet, over medium heat, add margarine.  When sizzling, add garlic, onions, mushrooms & peppers and cook for 7-8 minutes, stirring frequently until onions are translucent.

2.       Add tomatoes with their juices, breaking them up with a spoon.  Stir in zucchini slices.  Add wine, basil, parsley, salt & pepper.  Bring the mixture to a boil.  Reduce heat to low, cover and simmer for 20 minutes.

3.       Add fish cubes & simmer, uncovered, over low heat for 5-8 minutes, until fish is just cooked.

4 6-7 oz. halibut fillets

all purpose flour

Heat 2 T. olive oil in large heavy skillet over medium high heat.

Add fish and sauté until lightly browned and just opaque in center. About 4 minutes per side. Transfer fish to platter and keep warm.

Heat 2 T. olive oil in same skillet and add sautéing one minute:

2 large shallots, chopped

¼ tsp. dried red pepper

Mix in:

4 plum tomatoes, seeded and chopped

½ cup chopped pitted Kalamata olives

¼ cup chopped fresh basil, divided

1 T. drained capers

Add and boil until sauce thickens slightly, about 4 minutes:

1/3 cup bottled clam juice

¼ dry white wine

Mix in:

¼ cup chopped fresh basil

Spoon sauce over fish and serve.

Serve fish and sauce over couscous.

1 T. olive oil

lime

1 ½ tsp. Jamaican Jerk seasoning

6 cups torn mixed greens

1 cup sliced strawberries

1 med. avocado, cut up

1 med. mango, cut up

2 med. oranges, cut up

¼ cup chopped macadamia nuts or almonds, toasted

Thaw fish if frozen. Brush fish with oil or spray with olive oil Pam. Sprinkle with lime juice and Jamaican Jerk seasoning. (I don’t measure, I just sprinkle generously on both sides)

Arrange fish fillets in a well greased grill basket OR clean grill thoroughly and spray with Pam before using.

Grill fish over medium coals for 4-6 minutes per side for each ½ inch thickness. Be careful not to overcook. (OR place fish on a broiler pan and broil 4-6 minutes per side 4 inches from the heat.

In a large mixing bowl combine greens, fruit, avocado, and nuts. Drizzle over dressing.

Tarragon-Buttermilk Dressing

1/3 cup buttermilk

2 T. light mayonnaise

1 tsp. fresh tarragon or dill

OR

¼ tsp. dried tarragon or dill

Tortilla bowls

Lightly brush four 9-10 inch flour tortillas with a small amount of cooking oil or Pam onto 1 side of each tortilla. Spray non-stick coating into 4 taco salad molds or oven safe bowls. Press tortillas, coated sides up, into molds or bowls.  Place a ball of foil in each tortilla cup. Bake in a 350° for 15-20 minutes until light brown. Remove foil. Cool.

Cheddar cheese

Lime wedges

Shredded cabbage

Sauce – 1 cup mayonnaise, ½ cup sour cream, 1 cup diced onion

Hot sauce

Corn tortillas, fried in oil

1 stick butter, softened

1 jar Old English cheese spread

2 T mayonaise

1/2 tsp. garlic powder

1/2 tsp. seasoning salt

1 can crab meat, drained

Mix and spread on muffins

Bake 350 until bubbly—-about 20 minutes

Be sure to quarter the muffins before spreading on the mixture.

These freeze beautifully and can be popped in the oven while frozen to cook.

1 cup olive oil

2 T lemon juice

1 T soy sauce

2 T honey

2 T cajun seasoning

Bake at 450 for 20 minutes, stirring occasionally

You could use toothpicks to eat.  REALLY easy and good. Serves about 8-10