Ranch Recipes #14: Fish Tacos

Last night I prepared my version of a delicious summer favorite- fish tacos.

You will not find a simpler version.


Ingredients:

*fresh corn tortillas

Tip:  When selecting a package of commercially prepared corn tortillas, gently flip flop the package in your hand-

if the tortillas move easily, they are fresh.

*tilapia filets

*1 1/2 Tbs. real butter

*1 1/2 Tbs. olive oil

*flour for dusting
*package of shredded cole slaw cabbage 

*your favorite cole slaw dressing

*your favorite pico de gallo

*guacamole


Directions:

In a bowl, add the cole slaw dressing to the shredded cabbage and chill it in the refrigerator.

Melt the butter in a large skillet on medium high heat.

When melted, add the olive oil.

Season the tilapia filets with your favorite seasoning.  I prefer TexJoy.

Dust each filet lightly with flour.

Cook the filets on medium high heat in the butter/olive oil mixture.

Tip:  Using a butter/olive oil mixture and lightly dusting the filets is a tip given to me by my dear friend and neighbor Karen .

When flaky remove the cooked filets from the skillet.

In another skillet, heat vegetable oil.

Using a fork or tongs, gently dip the corn tortillas-

one at a time-

into the heated oil to soften them.

Drain on a paper towel.

Assembly:

I like layering the prepared ingredients in this order.

fish

cole slaw

pico de gallo

and

a dollop of guacamole.


Enjoy!
Tip: All of my ingredients are ‘store bought’.

Living in South Texas we have access to freshly made pico de gallo and guacamole at our local

HEB.

The cole slaw adds the perfect sweetness.  

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