Thursday, February 25, 2010

Fish Tacos

I didn't realize when I started posting recipes this week that it was going to be Mexican week. So, I guess this is third in the series. I actually made the last two recipes and this one over about two weeks time.


1 box (6 pieces) crunchy breaded fish fillets (don't use battered fish, crunchy breaded is best)
6 small flour tortillas (fajita size)
Chipotle Ranch dressing (recipe below)
Tropical Slaw (recipe below)
pico de gallo

Cook fish according to package directions.
(I used Gorton's Southern Fried country style crunchy breaded fish fillets this time.)

Spread dressing on each of the six flour tortillas. Add one piece of fish to each tortilla. Top with tropical slaw and pico de gallo. Fold or wrap tortillas.

Chipotle Ranch Dressing:

1/2 cup bottled Ranch dressing mix
1 canned chipotle chile, seeds removed, finely chopped
small amount adobo sauce from canned chipotles

Mix all ingredients well.
(Naturally, you can substitute this with Newman's Own Southwest dressing or Hidden Valley Ranch spicy ranch.)

Tropical Slaw:

2 cups shredded cole slaw mix
1/2 cup chopped mandarin oranges
1/2 cup crushed pineapple, well drained

Mix all ingredients. Use just enough mayonnaise to barely coat the slaw.

Instead of pico de gallo, I just mixed diced tomatoes, onions and chopped cilantro.

Yield: 6 tacos

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