Cooking With Cathy: Soft Fish Tacos
Chef Cathy's version of the cult favorite dish...
1-lb. fresh sole fillets
1-8 oz. package sliced almonds
1 package coleslaw mix * the broccoli slaw is great with this recipe
1-16 oz. jar coleslaw dressing
1-8 oz. carton, sun dried tomato feta cheese
2 cups diced tomatoes
1 package flour tortillas * use the flavored tortillas if you like
4 TBS. extra virgin olive oil
Zeis Spice...1/4 tsp. garlic powder
1/4 tsp lemon pepper
1/4 tsp. cayenne pepper
2 TBS. lime juice
In a large skillet over medium-high heat, grill fish in olive oil with spices and sliced almonds. Cook for 2 minutes and turn fish. Add lime juice. *It's okay for the fish to fall apart and incorporate with the almonds. Cook another 3 minutes and remove from heat. In a small bowl, combine coleslaw with dressing. Stir until slaw is coated with dressing. On a small plate, lay out 1 flour tortilla. Spoon 1 TBS. of slaw onto the tortilla. Top slaw with 2 TBS. of sole and almond mixture. Top with feta cheese and diced tomatoes. Serve hot. Yum!
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