Martha Stone - Make Taco Tuesday Fish Day

When you want a quick meal that is delicious and simple to make, then look no further than this taco recip e . I like to serve this with some sour cream on the sid e .

Preparation tim e - 20 minutes

Serving s -

Ingredients

• 2 ounces lo w- fat sour cream
• 1 ounce lime juice
• salt and ground black pepper
• 1 jalapeno pepper, cut in half along the length
• 20 ounces red cabbage, shredded
• 4 thinly sliced green onions
• 1 ounce olive oil
• 16 ounces tilapia fillets, sliced in strips
• (6 ) flour tortillas
• 4 ounces fresh cilantro, chopped

Directions

1. Combine sour cream, lime juice, salt and pepper in a large bowl and stir wel l . Reserve half of the sour cream mixture in another bow l .
2. Reserve half of the jalapeno and mince the other hal f . In the large bowl with the sour cream mixture, add minced jalapeno cabbage, and onion s . Toss to combine wel l .
3. Heat oil in a large frying pan and saut the rest of the jalapeno in the oil until jalapeno is fully coate d .
4. Season fish with salt and pepper and fry in the pan with the jalapenos in batche s . Cook for 6 minutes, flipping halfway through until fish is golden brown and flakes easil y . Remove and discard jalapeno in the pa n .
5. Heat tortillas on high in the microwave for 20 seconds and arrange on a platte r .
6. Evenly distribute tilapia mixture amongst the tortillas and top with cabbage slaw and cilantr o . Serve with the reserved sour cream as a garnis h .

These shrimp tacos make a perfect dinner when served with some wild ric e . Have some sour cream and Sriracha sauce on the table for individual taste s .

Preparation tim e - 30 minutes

Serving s -

Ingredients

• 8 soft flour tortillas
• 16 ounces peeled and deveined medium shrimp
• 1 teaspoon salt
• 1/ 4 teaspoon crushed red pepper flakes
• 1/ 4 teaspoon ground black pepper
• 1 ounce freshly squeezed lime juice
• ounce olive oil
• 4 ounces fresh mango, diced
• 4 ounces red onion, diced
• 4 ounces chopped fresh cilantro
• ounce Sriracha sauce
• 4 ounces Ranch dressing
• 2 limes, cut in 8 wedges

Directions

1. Combine ranch salad dressing and Sriracha sauce in a small bowl and stir wel l . Chill until ready to us e .
2. Mix shrimp, salt, pepper, pepper flakes and juice in another bowl and toss until well combine d .
3. Heat oil in a medium frying pan on medium high hea t . Saut shrimp in the oil for 2- 3 minutes until pink and cooked throug h . Stir and turn the shrimp to prevent burnin g .
4. Warm taco shells in the oven or microwave and evenly distribute shrimp mixture amongst the taco shell s .
5. Top each with even amounts of mango and onion s . Drizzle with ranc h/ sriracha mixture and season with cilantr o .
6. Serve tacos with lime wedges for juic e .

The mango salsa is tart and tasty when served in these fish taco s . I like to use smoked paprika for a lovely flavou r .

Preparation tim e - 20 minutes

Serving s -

Ingredients

Mango Sals a :

• 1 peeled and seeded mango, chopped
• 2 peeled and pitted avocados, chopped
• 8 ounces tomato, chopped
• 4 ounces red onion, diced
• 4 ounces red bell pepper, diced
• 1 ounce fresh fla t- leaf parsley, chopped
• 1 ounce canola oil
• 1 ounce brown sugar
• 1 juiced lime
• 1 teaspoon cider vinegar
• 1 dash Fran k s hot sauce
• salt and ground black pepper

Fish tacos

• 8 hard taco shells
• 24 ounces mahi mahi fillets, sliced in strips
• 1/ 2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 ounce olive oil

Directions

1. Stir the mango salsa Ingredients together in a large bowl and chill for 1- 2 hour s .
2. Preheat oven to 325 degrees Fahrenheit
3. Place taco shells on a baking sheet and heat for 5 minutes
4. Sprinkle fish with salt, pepper and paprik a . Heat oil in a frying pan on medium high heat and cook mahi mahi in the oil for 3 minutes per side until cooked throug h .
5. Arrange fish slices in the taco shells and top with the mango sals a .

I must admit that I prefer soft tacos to hard shells because I find the texture mout h- waterin g . Try this delicious dish with some homemade taco sauce and a splash of hot pepper sauc e .

Preparation tim e - 25 minutes

Serving s -

Ingredients

Mango salsa

• 1 peeled and diced mango
• 4 ounces avocado, diced
• 2 ounces red onion, chopped
• 2 chopped tomatoes
• 2 seeded jalapeno peppers, chopped
• 1 ounce fresh parsley, minced
• 1/ 3 ounce olive oil
• 1 teaspoon honey
• 1 teaspoon lemon juice

Fish taco

• 16 ounces halibut steaks
• 1 teaspoon olive oil
• 1/ 4 teaspoon ground black pepper
• 1/ 2 teaspoon salt
• 1/ 4 teaspoon garlic salt
• 4 green leaf lettuce leaves