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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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we use leftover fish for these all the time. this is a third coast favorite when the bay is hot and the beer's cold Ingredients:
2 lbs firm flesh fish (cod, shark, mahimahi) |
corn tortilla |
5 cups shredded cabbage (can use packaged slaw) |
1/2 cup chopped green onion |
1 cup mayonnaise |
1 tablespoon chili adobo sauce (substitue a good hot salsa if no adobo) |
1 lime, juice of |
chopped garlic |
oil, for frying tortillas |
Directions:
1. cube fish and brush with olive oil.
2. grill fish on bbq (you can place fish on foil if you don't have a basket) just until done.
3. heat oil for tortillas in skillet and fry tortillas until semicrisp, folding them in half.
4. place tortillas on paper.
5. mix mayo,adobo sauce, lime juice& garlic and add to slaw.
6. to make a taco-fill tortilla with fish and top with a generous helping of slaw.
7. serve with a lime wedge and a cold beer!
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