| 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 | sl | 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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