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Friday, November 12, 2010

Fish Tacos with Thai Slaw

Ingredients
6-7 tilapia filets
1 pkg. corn taco shells soft

Thai Slaw
1 pkg. cabbage shredded
1 pkg. red cabbage, shredded
1 red pepper, diced
1 diced scallion
10 snow peas, julienned
1/4 cup peanuts

Dressing
1/2 cup rice vinegar
1 tbsp. fish sauce
1 tbsp. sesame oil
juice of 1 lemon
1 tbsp. peanut butter
chili paste to your liking


Toss vegetables together. Blend dressing and toss into slaw. Top with peanuts.
Using canola oil spray, add taco shell to skillet and heat for 30 seconds. Stash fish in taco;
press down to keep fish intact then store on platter. Do a couple at a time.
Serve topped with slaw.


Very good!!!!