Fish tacos

Yield: 6 Servings

Ingredients:

1/2 c Nonfat Milk
3/4 c Seasoned Bread Crumbs
8 oz Firm Fish Fillets (red

Instructions:

-snapper sea bass etc.) Nonstick Vegetable Spray 8 Corn Tortillas 1 c Cabbage shredded 1 Tomato sliced A tasty dish from South of the Border. Try adding low-fat cheese or your favorite vegetables for variety. Tartar Sauce or Salsa and Fresh Cilantro (optional) Pour milk into one shallow pan and bread crumbs into another. Gently coat fish by dipping first into milk then into crumbs. Be sure that the fish is completely coated. Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done. Warm the corn tortillas in the oven and place the fillets cabbage and tomato slices on top. Serve with tartar sauce or salsa and fresh cilantro if desired. Yield: 8 tacos One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17 g Fiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg Exchange: 1 Starch/Bread 1 Lean Meat Source: "The U.C.S.D. Healthy Diet for Diabetes a Comprehensive Nutritional Guide and Cookbook by Susan Algert, M.S., R.D.; Barbara

Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: FISH TACOS IN-A-HURRY

Categories: Fish, Mexican

Yield: 4 Servings

8 oz Flounder fillets -- breaded

Frozen

4 Taco shells

2 c Shredded cabbage -- napa

1/4 c Mayonnaise

1/4 c Sour cream

4 sl Avocado

Salsa -- tomato

Bake fish in the oven following package directions. Wrap taco shells

in foil and heat in oven 5 minutes while fish is baking. In a bowl

combine cabbage, mayonnaise and sour cream. Fill each taco shell with

some cabbage mixture; top with fish, avocado and salsa. Makes 2 to 4

servings.

Recipe By : Gust Vreneos, Cathedral City, CA

From: owner-Mm-Recipes@idiscover.Net O

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: FISH TACOS INFO

Categories: Seafood, Info, Mexican

Yield: 1 Servings

E *****

I hadn't thought about it -- fish tacos might not be familiar to many

people outside the So. Calif. area (not including people south of the

US/Mexico border, where fish tacos are more common). Basically,

authentic" fish tacos are fish fillets that are batter dipped deep-fried and wrapped up in a warmed soft corn tortilla with salsa shredded cabbage a mayonnaise based white sauce and a wedge of lime. The story of their "discovery" goes something like this: During his college days Ralph Rubio used to travel south of the US/Mexico border for a little fun 'n suds during Spring Break. He found fish tacos being served at taco stands in San Felipe Baja California. Deciding they might be as popular north of the border as they were south Rubio started experimenting with different batters and a deep-fat fryer in 1982. He opened his first walk up Mexican food outlet in San Diego in 1983. Rubio now owns a chain of Mexican food resturants that stretches all over the county and probably beyond. As evidence of the popularity of fish tacos many San Diego area resturants now serve at least one version; and they've gone beyond batter dipped deep-fried fish. They now include marinated grilled fish shell fish shark... Recipe By : Rich McCormack