Wednesday, April 4, 2012

Fish tacos

Ok, there'a alot of cilantro in this picture but underneath "the leaves" as my daughter calls them are fish sticks and Mexican crema. I've found that using fish sticks or breaded, frozen fish tastes the best and gives the tacos a nice crunch. Feel free to make these with fresh fish sprinkled with a bit of fresh lime and lemon. If you can't find Mexican crema, use sour cream.

Corn tortillas
Fish sticks
Mexican Crema- place in fridge 1 hour before using
Avocado slices
Salsa and cheese if desired
Lime wedges

Bake fish sticks and warm corn tortillas in a pan. Fill tortillas with fish and desired toppings. Drizzle with freshly squeezed lime and serve:)

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