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MAIN DISHES- SEAFOOD- FISH:
Inside Out Fish Tacos
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Inside-Out Fish Tacos |
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A
fabulous twist on the ordinary Southern Californian Fish
Taco...
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½
cup |
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dry
breadcrumbs |
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1
tsp |
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chili powder |
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½
tsp |
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salt |
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½
tsp |
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pepper |
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¼
tsp |
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ground cumin |
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1 ½
lbs |
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firm
white fish, such as halibut, sea bass or
orange roughy |
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6
medium |
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flour tortillas |
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1
large |
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tomato, sliced |
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1
medium |
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yellow onion, chopped |
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salsa |
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¾
lb |
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Monterey Jack cheese |
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shredded cabbage |
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Ranch dressing or sour cream |
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1 |
Preheat oven
to 350 degrees. |
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2 |
Mix together
bread crumbs, chili powder, salt, pepper, and
cumin. Cut fish into 6 serving-size pieces. Dip
each piece of fish into breadcrumb mixture. In a
skillet, heat some oil. Fry 5 minutes on each
side, or until golden brown. |
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3 |
Spray 9x13"
baking dish with cooking spray. Place a layer of
three tortillas in bottom of dish. Arrange fish
on top of tortillas. Place sliced tomatoes,
chopped onion, and some salsa on top of fish.
Sprinkle with ¼ lb. of cheese. Cover with three
remaining tortillas. Place another layer of
tomatoes, onion and salsa on top. Sprinkle with
remaining cheese. Bake for 20 minutes. |
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4 |
Cut into 6
servings. Place shredded cabbage on plate and
top with a serving of fish taco. Serve with
ranch dressing or sour cream. Serve with
additional salsa, sliced avocados or guacamole
and warm flour tortillas. |
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Servings: 6
Source:
California Sol Food, Junior League of San
Diego's cookbook |
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Cooking Tips |
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*This dish may be
prepared earlier in the day, covered and refrigerated
until baking. |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper! would
make it again. "I was
surprised at how the recipe turned out. It was more like an
enchilada-style fish taco casserole. My 6 year old dubbed it
'outstanding' (minus the cabbage). We'll make this one again."
-San Diego, CA
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