Fish Tacos

Ingredients

  • 1 cup mayonnaise
  • 1 1-lb coleslaw mix
  • ½ teaspoon chipotle chile powder
  • ½ teaspoon black pepper
  • 1 ½ pounds flounder fillets (preferably large)
  • ½ cup plain yogurt
  • 12 6- to 7-inch corn tortillas (not low-fat)
  • + 4 more ingredients
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • lime wedges
    • salsa

Preheat broiler. Pat fish dry and place in a shallow baking pan, then brush fish with olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Broil fish 3 to 4 inches from heat, without turning, until opaque and just cooked through, about 4 minutes (depending on thickness of fillet...

View full recipe at Epicurious

Comments

Variations on Fish Tacos

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    • 4 (6-inch) corn tortillas
    • 2 Margarita Grouper Fillets, flaked
    • 1 lime, quartered
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    • Salt
    • 1 pound flaky white fish
    • 2 limes
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    • 1 1/2 cups red wine vinegar
    • 1/4 cup olive oil
    • 1 jalapeño
    • 1/4 cup fresh cilantro leaves
    • +5 other ingredients
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    • 8 (8-inch) flour or corn tortillas
    • 1 tablespoon olive oil
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    • 2 teaspoons fresh lime juice
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    • 1 teaspoon grated fresh ginger
    • 3 (6-ounce) poached cod fillets, flaked
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    • 2 tablespoons white-wine vinegar
    • vegetable oil
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    • 2 tablespoons plus 2 teaspoons sour cream
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    • 1 teaspoon chili powder, divided
    • 1/2 sliced small red onion
    • Salsa verde (optional)
    • 1/4 cup plus 2 tablespoons fresh lime juice
    • 1/3 cup sugar
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    • Mild salsa, lime wedges, shredded lettuce and diced avocado, tomato and onion, for serving
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    • 2 tablespoons unsalted butter
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    • 1/2 teaspoon salt
    • 1/3 cup reduced-fat sour cream
    • 1/2 cup dry breadcrumbs
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    • Salsa Fresca
    • 1/2 teaspoon pepper
    • Lime wedges
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