Fresh and Light Fish Tacos
October 29th 2014
Fresh and Light Fish Tacos
Ingredients:
One bag of rainbow slaw mix (this is like a regular cole slaw mix but with small broccoli pieces)
4 soft flour tortillas
4 crispy tortillas
3 large fillets of Cod fish
1 TBSP New Orlean Cajun Seasoning
1 TBSP Cajun Seasoning
1 TBSP pepper
1 TBSP butter
1/2 cup of Marie's Coleslaw Dressing
Dash of red wine vinegar
Tabasco for garnish and topping if you like it hot
Olive oil
Directions:
1. Mix coleslaw with dressing and vinegar and pepper. Toss and then refrigerate until ready to serve. It actually can be made about 1-2 hours before if you have to. It does taste very good if you let it sit together for at least 30 minutes for the flavors to blend.
2. Rub the fish with olive oil. Season with New Orleans seasoning and Cajun seasoning generously on each side.
3. Rub the butter on a flat skillet and heat to medium high.
4. Add the fish to the skillet and let cook 3-4 minutes each side. While the fish is cooking, prepare your shells on a plate.
5. Add Slaw at bottom of taco, then top with fish. You know the fish is done when it easily flakes apart.
6. Serve with tabasco or a squirt of lime
Today's wine selection was a good match. I wouldn't just sit back at pick this wine to sip, but with these tacos, it was perfect. I got this wine from a New York wine festival which is interesting because it drinks like a light New York Cayuga White wine but yet it is from California. This is not your buttery Chardonnay so just don't expect that.
Hayward Wine Co.
2012
Napa Valley, CA
Chardonnay
Fresh and Light Fish Tacos
Ingredients:
One bag of rainbow slaw mix (this is like a regular cole slaw mix but with small broccoli pieces)
4 soft flour tortillas
4 crispy tortillas
3 large fillets of Cod fish
1 TBSP New Orlean Cajun Seasoning
1 TBSP Cajun Seasoning
1 TBSP pepper
1 TBSP butter
1/2 cup of Marie's Coleslaw Dressing
Dash of red wine vinegar
Tabasco for garnish and topping if you like it hot
Olive oil
Directions:
1. Mix coleslaw with dressing and vinegar and pepper. Toss and then refrigerate until ready to serve. It actually can be made about 1-2 hours before if you have to. It does taste very good if you let it sit together for at least 30 minutes for the flavors to blend.
2. Rub the fish with olive oil. Season with New Orleans seasoning and Cajun seasoning generously on each side.
3. Rub the butter on a flat skillet and heat to medium high.
4. Add the fish to the skillet and let cook 3-4 minutes each side. While the fish is cooking, prepare your shells on a plate.
5. Add Slaw at bottom of taco, then top with fish. You know the fish is done when it easily flakes apart.
6. Serve with tabasco or a squirt of lime
Today's wine selection was a good match. I wouldn't just sit back at pick this wine to sip, but with these tacos, it was perfect. I got this wine from a New York wine festival which is interesting because it drinks like a light New York Cayuga White wine but yet it is from California. This is not your buttery Chardonnay so just don't expect that.
Hayward Wine Co.
2012
Napa Valley, CA
Chardonnay
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