Fishtacos are one of my favorite foods, which was why I was so excited that my friend and guest blogger, Holly Clegg, offered to share her recipe for FishTacoswith Southwestern Cole Slaw
Season with salt and pepper. Combine the sesame seeds and sprinkle the tops of the ribs. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals
Creamy Asian Cabbage Salad withBlackSesame Seeds. Sprinkle with a few extra blacksesame seeds. I'm not a big mayo eater but now and then you need a little bit for a creamy dressing like the one I'll share with you today
Sprinkle with seeds just before serving. Serve this next to any Asian inspired dish (Asian Grilled Chicken comes to mind) for a great salad that takes over every tastebud in your mouth
The catch still is that while I am loving every day spent in the kitchen and we are all eating much, much healthier for it – enter these Fish and Fridge Surprise Slaw “Tacos” made with all matter of leftovers, I can’t quite share anything about the projects with you as yet…
Top with extra scallion and sesame seeds for garnish. Heat up the tortillas and load each with the chicken, Asian cabbage salad, red bell pepper, and hot chili sauce
FishTacoswith Grilled Corn and Red Cabbage Slawprintable recipe for the fish. Grilling the cabbage gave it a much richer flavor and texture than eating it raw, and the corn, cabbage, tomatoes and basil in the slaw came together in such a summery, flavorful "salad" that it was perfect on our fishtacos
After assembling serve the tacos immediately. Generally Fish Taco is made with deep fried fish, but in order to make it healthier I am going to shallow fry the fishwith very less oil
I wanted to make really colourful fish taco’s that were quite basic but still had a bit of a special edge to them so I went with fried hake, pickled carrots and cabbage, red onion, crispy radishes and mango with a very easy dressing made of sour cream and avocado
¼ teaspoon ground black pepper. I want everyone to be able to experience this, so today I am sharing my delicious and easy fishtacoswith cabbage slaw and lime crema
Combine all of the Slaw ingredients in a large bowl and mix well. Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side. Distribute the fish evenly between the 6 sets of tortillas, and top withSlaw and Avocado-Cilantro Sauce
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