Makes: 8 tacos, 4 servings
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe
Ingredients:
- 16 crunchy fish sticks
- 8 flour or corn tortillas
- 1/2 head Napa cabbage, shredded
- Chili mayo (see below)
- 1 lime, quartered
1. Cook fish sticks per package instructions.
2. Heat a skillet over medium heat. Warm tortillas, one at a time, for about 30 seconds per side.
3. Top tortillas with 2 fish sticks, cabbage, and a big spoonful of the mayo. Squeeze lime juice over the top and serve.
Chili Mayo
Prep time: 1/2 hour
Ingredients:
- 1 1/2 cups mayonnaise
- 1 1/2 cups sour cream
- 2 canned chipotle peppers in adobo sauce
- 1/2 lime, juiced
1. Put all ingredients into a blender and puree. Add salt and pepper to taste.
2. Refrigerate for 30 minutes before using.
No comments:
Post a Comment