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Feeding the kids: Fish tacos with lime sauce
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a healthy fish dinner. I found the recipe in “Better Homes and Gardens: 365 Comfort Foods (Better Homes & Gardens; $19.99).
Fish Tacos with Lime Sauce
- 1 pound fresh or frozen skinless tilapia fillets
- 2 small carrots
- 1 cup packaged shredded cabbage with carrot (coleslaw mix)
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 1 teaspoon chili powder
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 fresh jalapeño or Serrano chili pepper, thinly sliced
- 8 6- to 7-inch flour tortillas, warmed
- Lime wedges
- Bottled hot pepper sauce (optional)
1. Thaw fish, if frozen. Using a vegetable peeler, cut carrots lengthwise into ribbons. In a medium bowl combine carrots and coleslaw mix; set aside.
2. Rinse fish; pat dry with paper towels. Cut into 1-inch pieces. Place fish in another medium bowl.
3. In a small bowl combine mayonnaise, lime juice, and chili powder. Remove 1⁄3 cup of the mixture and pour over fish; toss gently to coat. Reserve the remaining mixture until ready to serve.
4. In a shallow dish stir together flour and salt. In a large skillet heat oil over medium heat. Working with one-third of the fish at a time, coat with flour mixture and add to hot oil. Cook for 2 to 4 minutes or until fish flakes easily when tested with a fork, turning to brown evenly. Drain on paper towels. (Add more oil as necessary during cooking.)
5. To serve, divide fish, coleslaw mixture, and jalapeño pepper among tortillas; top with the reserved lime mixture. Fold tortillas in half or roll up tortillas. Serve with lime wedges and, if desired, hot pepper sauce.