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- Newsgroups: rec.food.recipes
- From: robert.foster@nashville.com (Robert Foster)
- Subject: COLLECTION: (2) Fish Taco
- Message-ID: <000006D700000BFB@nashville.com>
- Date: Wed, 5 Jul 1995 17:47:52 GMT
-
-
- ---------- Recipe via Meal-Master (tm) v8.02
-
- Title: Fish Tacos
- Categories: Diabetic, Fish/sea, Mexican, Vegetables
- Yield: 6 servings
-
- 1/2 c Nonfat Milk
- 3/4 c Seasoned Bread Crumbs
- 8 oz Firm Fish Fillets (red
- -snapper, sea bass, etc.)
- Nonstick Vegetable Spray
- 8 Corn Tortillas
- 1 c Cabbage, shredded
- 1 Tomato, sliced
-
- A tasty dish from South of the Border. Try adding low-fat cheese or your
- favorite vegetables for variety.
-
- Tartar Sauce, or Salsa and Fresh Cilantro (optional)
-
- Pour milk into one shallow pan and bread crumbs into another.
-
- Gently coat fish by dipping first into milk, then into crumbs. Be sure
- that the fish is completely coated.
-
- Place fillets on a baking sheet that has been coated with nonstick spray
- and bake in a preheated 350 F oven for 10 minutes or until fish is done.
-
- Warm the corn tortillas in the oven and place the fillets, cabbage and
- tomato slices on top.
-
- Serve with tartar sauce or salsa and fresh cilantro, if desired.
-
- Yield: 8 tacos
-
- One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17 g
- Fiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg
-
- Exchange: 1 Starch/Bread 1 Lean Meat
-
- Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
- Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
- Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
-
- Shared by: Norman R. Brown
-
- -----
-
- ---------- Recipe via Meal-Master (tm) v8.02
-
- Title: Rubio's Fish Tacos
- Categories: Fish/sea, Spices/etc., Mexican
- Yield: 6 servings
-
- 12 Cod or favorite whitefish
- -fillets (1-1/2 oz ea.)
- 12 Tortillas, corn, as
- -thick/fresh as possible
-
- --------------------------------BEER BATTER--------------------------------
- 1 c Flour
- 1 c Beer
- Garlic powder, pepper to
- -taste
-
- --------------------------------WHITE SAUCE--------------------------------
- 1/2 c Mayonnaise
- 1/2 c Yogurt
-
- -----------------------------------SALSA-----------------------------------
- 1 Garlic clove, peeled and
- -minced
- 6 Tomatoes, ripe, peeled,
- -seeded and diced
- 1/2 Onion, minced
- 2 tb Cilantro leaves, chopped,
- -stems removed
- 2 Jalapeno chiles, seeded and
- -chopped
- 1 1/2 ts Salt
- 1/4 ts Pepper
- Oil for deep frying
-
- ----------------------------------GARNISH----------------------------------
- 1 Head cabbage, green,
- -shredded
- 1 Lime, cut into wedges
-
- Calories per serving: Number of Servings: 0 Fat grams per
- serving: Approx. Cook Time: Cholesterol per serving: Marks:
-
- *DIRECTIONS +++*
-
- Mix flour with favorite spices such as garlic powder, red or black ground
- pepper. Stir the flour mixture into the beer and mix until well blended.
- Wash fish by dipping in cold, lightly salted water or water with a little
- bit of lemon juice added. Be sure fish is completely dry before dipping
- into batter.
-
- Prepare salsa; reserve.
-
- Put the vegetable oil into a deep skillet and bring to 375F. Place fish in
- a single layer--do not let pieces touch each other. Cook fish until batter
- is crispy and golden brown.
-
- Heat corn tortillas lightly in a skillet or Mexican comal until they are
- soft and hot.
-
- To assemble, on each tortilla layer the fish fillet, white sauce, salsa and
- cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.
-
- Source: Bill Segui, FidoNet Cooking Echo.
-
- -----
-
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