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Microwave: mexican fish tacos
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| Artist: |
_ |
| Categories: |
Central American, Fish, Mexican, Microwave, North American, Seafood, South American, Stuffed Dishes, Tacos |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Fish fillets | | 1
| tbsp | Lime or lemon juice | | | Pn Salt | | | Pn Pepper [approx] | | 1/2
| cup | Sweet green pepper, chopped | | 1/4
| cup | Green onion, chopped | | 1/4
| cup | Hot salsa, or taco sauce | | 2
| tbsp | Light mayonnaise | | 8
| | Taco shells | | | Lettuce, shredded | | 1
| | Tomato, chopped | | 1/2
| cup | Cheddar, shredded | | 1/3
| cup | Plain low-fat yogurt |
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Procedures:
| 1 | In pie plate, arrange fillets in single layer with thicker portions at edge. | | 2 | Brush with lime juice; sprinkle with pinch each of salt and pepper. | | 3 | Cover and microwave at high for 4-6 minutes or until fish flakes easily when tested with fork, rotating dish and rearranging fillets halfway through. | | 4 | Let stand, covered, for 3 minutes. | | 5 | Using slotted spoon, transfer to bowl and coarsely flake fish. | | 6 | Stir in green pepper, onion, salsa and mayonnaise. | | 7 | Taste and adjust seasoning with more salt and pepper. | | 8 | Spoon 1/3 cup down centre of each taco shell. | | 9 | Divide lettuce, tomato and cheese among tacos. | | 10 | Dollop with yogurt. |
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