Delicious Fish Tacos Made From Your Leftovers
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fish tacos, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Fish tacos are my family’s favorite for years. We usually eat them for dinner when everyone can just assemble their own tacos. Yup! We do it buffet style. We have all of the taco ingredients in the table and we assemble our own because some of us don’t like too much condiments. One thing’s for sure though—the bowl of fish will be gone in no time.
Our friend over at Food For My Family has this to say about this recipe:
“I mentioned last week that one way to get in your own kitchen more often and away from the takeout containers was to make extra meat or extra ingredients that can be repurposed later and used in different meals. Following my own advice, fish tacos were born!”
Take outs are sinful! And I agree with this method. Whenever we have leftovers at home, of course we can’t just let them go to waste so we always think of other recipes that will make use of the leftovers. This recipe is one creative and delicious way to do just that.
Ingredients
1.5 pounds firm, white fish like tilapia or pollock, precooked or raw
juice of one lime
2 teaspoons McCormick cumin
1/2 teaspoon kosher salt
McCormick black pepper
Fixings:
10 Mission flour tortillas
1 cup Great Value guacamole (or homemade)
1/4 cup Sargento shredded cheese
1/2 cup Mrs. Renfro’s mango salsa (or homemade)
shredded Green Giant romaine lettuce
chopped fresh cilantro
extra lime wedges
Instructions:
For precooked fish:
Squeeze lime juice all over the surface of the fish and sprinkle with the cumin, salt and pepper. Broil on high for 3 to 4 minutes, watching carefully, until the fish is heated through.
For raw fish:
Squeeze lime juice all over the surface of the fish and sprinkle with the cumin, salt and pepper. Allow to marinate for 30 minutes. Bake at 400° F for 15 minutes.
Assemble the taco using warmed flour tortillas, guacamole, mango salsa, cheese, extra tomatoes, lettuce and cilantro. Drizzle extra lime juice over the top and enjoy.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Thaw your leftover fish first. Place it in a single layer on a plate and placing it in the fridge for a few hours.
Thanks again to Food For My Family for this amazing recipe.