Cajun Crispy Fish Tacos

March 2nd 2015
Cajun Crispy Fish Tacos

Ingredients:
1/2 box McCormick Cajun Fish fry mix
4 dashes of Tabasco
1/4 cup canola oil
1 egg
2 tbsp milk
5 sole fish fillets
2 cups shredded iceberg lettuce
2 green onions, diced
3 cups of broccoli/carrot slaw
4 tbsp low fat mayo
4 tbsp low fat sour cream
2 tsp adobo sauce from the chipotles can
2 tsp vinegar
1/2 lime, juiced
4 crispy taco shells
4 soft flour taco shells


Directions:
1. Mix  the mayo, sour cream, vinegar and lime juice. Reserve in the fridge
2. Cut your lettuce and green onion.
3. Mix the egg, milk and Tabasco together in a shallow dish
4. Put the fry mix in another shallow dish
5. Season the fish with salt and pepper and slice into slices. You want to make slices so when you coat the fish in breading you have more surface e area
6. Coat the fish in the egg mixture and then pat and toss in the fry mixture.
7. Set fish aside on a dry tray to let sit. While it's sitting, heat your canola oil in a frying pan to about 375.
8. Fry your fish in batches keeping it in the oil about 2 minutes per side
9. Drain on paper towels
10. Build tacos by starting.with the iceberg, then green onion, fish, broccoli slaw and then special sauce on top. You can add a squirt of lime juice or a splash of Tabasco if you like.

Enjoy