My parents are Catholic and during Lent they do not eat meat on Fridays. Of course, tuna casserole gets old real quick. My family is from San Antonio, so we grew up on Mexican food. I wanted to come up with a tasty fish dish with a Mexican flare, so that's how Nancy's Fish Tacos began.

Nancy's Fish Tacos

Ingredients

1 package ortega taco shells, coarsely crushed
3/4 cup all-purpose flour
2 extra-large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 1/2 pound catfish filets, cut each filet into 4 strips
1 cup ortega salsa
2 cups shredded purple cabbage
6 large flour tortillas
Fish taco sauce:
1 cup mayonaise
1/4 cup yogurt
1/2 cup Ortega diced green chiles
2 minced garlic cloves
2 tablespoon chopped cilantro

Directions

1. Heat oven 350 degrees. Lightly grease shallow baking pan large enough to hold fish in a single layer.

2. Place coarsely crushed taco shells and flour in separate shallow bowls. In a separate shallow bowl, whisk together milk, eggs, salt and pepper. Coat fish with flour, shaking off excess. Dip into milk mixture, then into crushed taco shells coating evenly and pressing into fish.

3. Mix together mayo, yogurt, green chiles, garlic and cilantro for fish taco sauce.

4. Bake fish 10 minutes or until fish flakes when tested with a fork.

5. Heat flour torillas in a pan. For each taco, place fish strips, fish taco sauce,
ortega salsa, and shredded purple cabbage. Roll tortillas and serve.

Serves 6
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