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Fish Tacos
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Submitted by:
Jimmy |
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I make fish tacos regularly. We used red snapper in this recipe, but depending on your location and availability, you can use any white, firm fleshed fish such as halibut, or amberjack. The fish can also be grilled. |
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INGREDIENTS:
- 1 tablespoon(s) , Soy Sauce
- 1/2 teaspoon(s) , Cumin
- 3 teaspoon(s) , Olive Oil
- 1/4 medium , Lime Juice of
- 1 pound(s) , Red Snapper Fillets
- 2 cup(s) , Cabbage Shredded
- 1/2 cup(s) , Sour Cream
- 1/2 cup(s) , Salsa
- 1/2 cup(s) , Ranch Dressing
- 8 large , Corn Tortillas
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| Instructions: |
In a glass bowl, combine first 4 ingredients. Slice fish into half inch wide strips, approximately 2 inches long. Add fish strips to marinade and mix well. Marinade fish for at least one hour. Preheat oven to 350 degrees. Place fish strips onto a lightly oiled cookie sheet. Cook fish strips for approximately 8 minutes turning once, or cook on a well oiled grill for 8 minutes.
To prepare fish Tacos, warm corn tortillas in the oven. Place a warmed tortilla flat onto a plate. Spread a thin layer of sour cream over the tortilla. Place one or two fish strips, some shredded cabbage, and garnish with taco sauce or ranch dressing. Fold tortilla in half and enjoy. |
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