I’d like to share with you a recipe that I invented for fish tacos.  Being a native Texan, when I first heard the term “fish tacos”, I thought it was some crazy New Yorker’s version of Tex-Mex.  It sounds like it would be HORRIBLE.  So, I decided to give it a try for myself.  Rather than trying to find a recipe ( where on earth would I find it! ), I dove in to experimental stage.  Guess what, they were delicious so I’m sharing the recipe with you.

FISH TACOS

Frozen Tilapia Filets – about 3 filets 
1 pkg of Tony Chachere’s Seasoned Fish Fry Mix
Flour Tortillas ( I like the wheat ones )
Shreaded Cheddar Cheese
Salsa
Canola Oil

Using a regular sized plate, add a layer of Tony C’s on top of it. Unwrap each filet and roll it in the fish fry mix. Don’t follow the instructions on the box! Just roll the fish in the mix. It will stick nicely to the outside. Put a layer on Canola Oil in a frying pan and heat until it is almost smoking. Then add the coated fish filets and fry on each side until the fish flakes with a fork.

When filets are done, place them on a layer of paper towels to cool. Heat the tortillas just until warm in a microwave.(approx. 1 min at power 3) Make sure to wrap them in a paper towel to keep them soft. Shread the slighthly cooled filets with a fork. Take each tortilla and add the shreaded fish, cheese, salsa, tomato and lettuce. Roll or fold them as desired.

Makes approx. 2 servings.

I hope you enjoy you fish tacos. Let me know what you think about them.

Bon Appétit!

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This week I had the pleasure of joining 10 of my good girfriends in an old-fashioned Southern potluck dinner. What a great way to start off the summer season! We started ahead of time with a plan, everyone picked a course they wanted to provide so that we wouldn’t have all desserts and no meat. (What a disaster that would be! NOT!)

I’m here to report it came off without a hitch. We had 5 salads, 1 veggie, 2 meats and 3 desserts. Well, at least we didn’t have ALL desserts. I wanted to share with you one of the outstanding recipes we had, a Texas twist on southern coleslaw. It will be an exceptional addition to your summer barbeque.

Hill Country Coleslaw

1 (10-oz) package Fine Shredded Cabbage or cole slaw mix
3 ears fresh corn (approx. 2 cups kernels)
6 to 7 scallions, green and white parts, sliced
1 1/2 to 2 oz. crumbled blue cheese
1 cup packed cilantro leaves, chopped
1/2 cup shredded carrots (optional)
Sea salt and pepper to taste
1/2 cup ranch dressing

Place shredded cabbage in a large bowl. Using a sharp knife, slice corn kernels from the cob and place in a colander. Boil 2 cups water and pour over the kernels to blanch. Let cool completely; then add the corn to the cabbage. Add scallions, blue cheese, cilantro and carrots, if using . Gently toss and season to taste with salt and pepper.
When ready to serve, add chilled ranch dressing and toss to combine.
Makes 4 servings.

PER SERVING: Calories 270 (64% fat), Fat 20g (5 g sat),
Cholesterol 14mg, Sodium 734 mg, Fiber 4 g, Carbohydrates 19 g
Protein 6 g

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