Pre-heat oven to 350 degrees.
Wrap 2 – 3 corn, or flour, tortillas per person, in foil and heat in the oven for 10 minutes.
In a large skillet,over medium heat, saute:
3 Tablespoons Olive Oil
1/2 Onion, diced
2 cloves Garlic, minced
When Onion has softened, add 1 pound Halibut (or other mild, white fish), cubed to the pan.
Stir gently until fish is cooked though.
3 Tomatoes, peeled and diced
2 teaspoons Cilantro, minced
Salt and Pepper to taste
Stir until thoroughly combined and spoon into warm tortillas.
In a small bowl, whisk:
1/4 cup Mayonnaise
1/4 cup Sour Cream
1/2 teaspoon Chili Powder
1/2 teaspoon Louisiana Hot Sauce
Salt and Pepper
3 Tablespoons minced Cilantro
Pour sauce over shredded Cabbage and toss to coat.
Place as much as you like on top of the fish in the tortilla.
2 Avocados peeled and seeded
Juice of 1 Lime
1/4 teaspoon Garlic Powder
Salt and a dash of Black and Red
Spoon on top of the fish and Cilantro Slaw in your tortillas.
|Carrots fresh from our garden!|