Sunday, September 25, 2011

Quick and Easy Fish Tacos

Quick and Easy Fish Tacos

10 fish sticks
5 small corn tortillas (4 1/2" - 5")
2 tablespoons sour cream
2 tablespoons mayonnaise
1/8 teaspoon chipotle chile powder (I use Penzey's)
1/2 - 3/4 cup grated cheddar
salsa or pico de gallo
shredded cabbage - about 1 1/2 cups

Cook the fish sticks in the over per package directions. While they are cooking, make the sauce: stir together the sour cream, mayonnaise, and chipotle chile powder.  Grate the cheese, if necessary, and shred the cabbage.

To assemble:  Heat a large skillet or griddle over medium-high heat.  Place corn tortilla on the griddle, and top with a little grated cheese. Next, add about a teaspoon (I use three little dollops, pushed off the spoon with my finger) of the sauce.  When cheese is melted and tortillas are soft, remove them to a plate. Add two fish sticks to each one, and top with salsa and cabbage.  Enjoy!  Makes 5. [Don eats 3 and I eat 2].  We serve these with pinto beans.