| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Mexican |
Fish, Mexican |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Flounder fillets, breaded |
|
|
frozen |
| 4 |
|
Taco shells |
| 2 |
c |
Shredded cabbage, napa |
| 1/4 |
c |
Mayonnaise |
| 1/4 |
c |
Sour cream |
| 4 |
|
Avocado |
|
|
Salsa, tomato |
INSTRUCTIONS
Bake fish in the oven following package directions. Wrap taco shells
in foil and heat in oven 5 minutes while fish is baking. In a bowl
combine cabbage, mayonnaise and sour cream. Fill each taco shell with
some cabbage mixture; top with fish, avocado and salsa. Makes 2 to 4
servings. Posted to MC-Recipe Digest V1 #194 Date: Sun, 11 Aug 1996
17:05:09 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Gust
shares a quick version of traditional fish taco. 'Cook and Tell,'
Riv-Press Enterprise (30 My 96)
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