Wednesday, February 25, 2015

Pantry Pick of the Month: Ro Tel Diced Tomatoes with Lime Juice and Cilantro/ Fish Tacos

My pantry pick for the month of January was this:  
I was ill most of the month of  January and didn't get around to making these until this month.  Man, were they good!!!  I often order fish or shrimp tacos in restaurants, but I'd never made them.  This is a really good and really easy recipe. I will be making them a lot from now on! 


Fish Tacos
1/2 cup sour cream
1 can diced tomatoes with lime juice and cilantro
3 cups tri-color cole slaw mix (found in the produce section) with the dressing packet
1 1/2 lbs. tilapia, thawed
1 teaspoon cumin
1/2 teaspoon salt
corn tortillas
oil for frying
Avocados, diced (optional)
 Fresh limes, cut, ready to squeeze

Drain the tomatoes, reserving juice. Stir the sour cream and about 1/4 of the tomato juice together to make a sauce. Set aside.
Drain the rest of the juice  and then put the  drained tomatoes and the cole slaw mix in a bowl and mix together.  Add some( to taste- all of it may be too much) of the cole slaw dressing to make a creamy consistency. This makes a spicy, sweet cole slaw that is just delicious.

Sprinkle the salt and cumin on the fish filets.  Heat a small amount of oil in a skillet.  When hot, cook the fish, about 3 or 4 minutes on each side, or until flaky.

While the fish is cooking, heat some oil in a skillet.  Dip each tortilla in the hot oil.  Drain on paper towels.

To assemble: Put some fish on each tortilla and squeeze some lime juice over.  Top with the slaw and some sauce.  Then add some avocado (if desired) and serve with lime wedges.

This makes about 12 tacos.

For other Pantry Picks, click here.

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