Celebrity Chef: Fish Tacos

Feed 4-6 people (2 tacos per person)


4-6 filet's of fish sliced and cubed (your choice ... grouper, tilapia, snapper, sea bass--you can use fresh or frozen)
8-12 corn or flour tortilla shells
1-2 medium tomatoes diced
6-8oz shredded cheese ( Mexican/fiesta blend)
6-8oz guacamole
4-8oz sour cream
1 package of shredded cabbage coleslaw mix
1/2 tsp of your choice of sweetener (splenda, sugar, etc..)
Red wine vinegar
dill weed
1-2tbsp mayo (optional)
olive oil
Zatarain's Seasoned Fish Fry Orleans Breading Mix, 10oz.
One Gallon size Ziploc Bag

Place cubed fish in gallon sized bag with just enough seafood seasoning mix to lightly coat the fish, shake to coat.
Place the fish( a few pieces at a time) in an olive oiled medium heated stove top frying pan (be sure the pan is heated prior to placing fish in the pan) Continuously flip and move the fish around cooking thoroughly.

To make the slaw: place the cabbage slaw mix in a large mixing bowl, add the 1/2 tsp of sweetener, 1-2 tbsp of red wine vinegar, 1/2 tsp black pepper, 1/4 tsp dill weed, and mayo (optional-can use olive oil instead of mayo) Mix together and add any extra of each ingredient to your taste.

Then begin making your taco... YUM YUM YUM!!!

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