| 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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