Oh Gawd.... Channeling my Paula Dean again! Made some wonderful Fish Tacos the other night! I floured Tilapia with "Big Springs Mill" Seasoned Flour, then fried it crisp. Then in a lightly greased skillet I would fry corn tortillas. Once the tortillas were done I would put them in an upside down muffin pan to "set. Then I would place in one Tilapia fillet, some slaw*, sprinkle with green onion tops and chopped cherry tomaotes and viola! Delicious! And for me since I have to watch the carbs I would have the same but without the tortilla.
- For the slaw I slice the cabbage off the head creating an "Angel Hair" like cut, then I would mix this with mayo, cumin, salt and a dash of hot pepper sauce. To cut the cabbage like this you must use a quality minimum, 8" Chef's knife with a razors edge.
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