PAIRED WITH FISH W/ WILTED SPINACH SALAD
This recipe pairs with Fish w/ Wilted Spinach Salad. Make that first,and then use the leftover fish here. Today you don’t even have to get a pan dinner to get a tasty dinner done in 20 min. Now that’s the way I like it!
Ingredients:
16 corn tortillas
2 cup(s) shredded cabbage
1/3 cup(s) mayonnaise -- or replace some w/ yogurt
2 tsp pickle relish
2 tsp lemon juice
1/2 tsp dill
1 lime
1 lb(s) cooked leftover fish
1 avocado(es) -- double if small sized
1/3 cup(s) salsa
Directions
Prep Work: Shred cabbage. Make sauce, step #3.
1. Place tortillas between two pieces of tinfoil, fold edges and heat in oven heated at 425 degrees until warm; approx. 10-15 min. Put fish in small, oven safe dish with a few Tbsp. of water ,cover with foil and put in oven along with tortillas until warm; remove and set aside.
2. Place cabbage in a bowl and toss with some vinegar and salt to taste. Let it set while preparing the rest.
3. In small bowl with fork, mix mayonnaise, relish, lemon juice and dill to make sauce. Slice avocado and quarter lime.
4. Assemble tacos: 2 tortillas stacked together, cabbage, fish, sauce, avocado and salsa; lime wedge on the side
OPTIONAL SIDE VEGETABLE: Scrub 8 carrots with vegetable cleaning brush, then slice at an angle. Melt 2 Tbsp. butter in skillet, add carrots and 2 Tbsp. water, cover, and simmer on low until carrots are soft, approx. 15 min. Salt & pepper.
OTL 2011
