| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Fish*shell, Mexican, Microwave |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fish fillets |
| 1 |
tb |
Lime or lemon juice |
|
pn |
Salt |
|
pn |
Pepper [approx] |
| 1/2 |
c |
Sweet green pepper, chopped |
| 1/4 |
c |
Green onion, chopped |
| 1/4 |
c |
Hot salsa, or taco sauce |
| 2 |
tb |
Light mayonnaise |
| 8 |
|
Taco shells |
|
|
Lettuce, shredded |
| 1 |
|
Tomato, chopped |
| 1/2 |
c |
Cheddar, shredded |
| 1/3 |
c |
Plain low-fat yogurt |
INSTRUCTIONS
In pie plate, arrange fillets in single layer with thicker portions at
edge. Brush with lime juice; sprinkle with pinch each of salt and pepper.
Cover and microwave at High for 4-6 minutes or until fish flakes easily
when tested with fork, rotating dish and rearranging fillets halfway
through. Let stand, covered, for 3 minutes.
Using slotted spoon, transfer to bowl and coarsely flake fish. Stir in
green pepper, onion, salsa and mayonnaise. Taste and adjust seasoning with
more salt and pepper.
Spoon 1/3 cup down centre of each taco shell. Divide lettuce, tomato and
cheese among tacos. Dollop with yogurt.
Source: Canadian Living magazine [Apr 95] Presented in an article by Ruth
Phelan: "Microwave: Catch of the Day"
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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