Best Recipes Ever Vol.21,Num.9 - (Page 60)

Crispy Fish Tacos PreP Time: 15 minuTes sTarT To Finish: 30 minuTes servings: 10 Sauce 1⁄ 2 cup sour cream 1⁄ 3 cup whipping cream 2 teaspoons grated lime peel 1⁄ 4 teaspoon salt 1 large jalapeño chile, seeded, finely chopped Tacos 1 package (18.2 oz) frozen beer-battered fish fillets 2 cups packed angel hair coleslaw (from 10-oz bag) 1⁄ 3 cup chopped fresh cilantro 10 soft corn tortillas (6 inch), heated as directed on package 1 large ripe mango, seed removed, peeled and chopped Lime wedges 2 Bake fish as directed on package. Cool slightly. 3 In medium bowl, toss coleslaw and cilantro. Place 1 fish fillet on each tortilla; top evenly with coleslaw mixture and mango. Drizzle with sauce. Squeeze lime over each taco before serving. Per Serving (1 taco): Calories 253; Total Fat 15g (Saturated Fat 6g); Sodium 355mg; Total Carbohydrate 25g (Dietary Fiber 3g); Protein 6g; exchanges: 11⁄2 Starch, 1⁄2 Vegetable, 1⁄2 Medium-Fat Meat, 21⁄2 Fat; Carbohydrate Choices: 2 1 Heat oven to 425°F. In small bowl, mix all sauce ingredients. Refrigerate until serving time. 60 PILLSBURY  BEST RECIPES EvER!

Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9

Best Recipes Ever Vol.21,Num.9
Contents
What's in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index

Best Recipes Ever Vol.21,Num.9