Ingredients:
4 cups coleslaw mix (from
a bag)
1/2 cup thinly sliced red onion
Instructions:
;., cup mayonnaise (light) 1 tsp. grated lime zest 3 Tbsp. fresh lime juice 2 tsp. granulated sugar 6 frozen or left over battered rash fillets 8 corn tortillas or taco shells (flour tortillas optional) Toss coleslaw mix, onion, mayo, lime zest and juice and sugar in bowl. Leave at room temperature. Heat oven to 375°. Line a rimmed baking sheet with foil for easy cleanup. Place fish fillets at one end of pan. Bake 25 minutes or until hot. Place taco shells at other end. Bake last 4-5 minutes or until shells are warm. Place fish in medium bowl and break into chunks with a fork. Spoon into tacoshells; top with coleslaw. Serves 4.
Notes:
Our son Scott, loves to make these when be and family are at the lake house. They are easy, fasdelicious, and nutritious. We always try to fry up more fish than we can eat on the on night before. so we can enjoy these for breakfast the next morning. These are also excellent served on warm flour tortillas.
Servings Yield:
Serves 4
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