Thursday, March 23, 2017

Easy Peasy Fish Tacos

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Every Tuesday night in our house is Taco Night. I love tacos and wish that every night could be taco night but the other members of my house voted for Tuesday as taco night. Of course after I introduced these tacos, some picky members of my house asked if we could have them every night and even requested them for lunch several times. The best part, these are the easiest tacos I've made in a long time and even my non-cooking husband can make them. That's a serious win-win in my book!


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Easy Peasy Fish Tacos

by Rebecca Mongrain
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (4 servings)
  • 1/2 cup plain yogurt
  • 2/3 cup cilantro
  • juice of 1/2 lime1/4 teaspoon ground cumin
  • salt to taste
  • 16 frozen fish sticks
  • 8 corn tortillas
  • Taco Toppings: shredded red cabbage, sliced tomatoes, queso fresco, sour cream and 1 avocado, pitted, peeled and sliced
Instructions
Using a mini food processor, blend together the yogurt, cilantro, lime juice, cumin and salt. Set aside.
Bake the frozen fish sticks according to the package directions.
Using a cast-iron skillet over medium-high heat, cook each tortilla until brown, about 30 seconds per side. Place inside a clean towel to keep warm.
Serve tacos, "pass around" style. We like to put all the ingredients in separate bowls and allow everyone to make their taco per their liking.
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