Fish Tacos

Made these Sunday night and they were yummy! At first I thought the recipe may be a little time consuming, but it really is easy. The original recipe said to fry the fish, but you know there is no chance I would ever deep fry anything in this house so I faux fried it in the oven instead. The two keys are good quality, fresh fish and the freshest salsa you can find.

Spicy Fish Tacos
1/2 cup cornmeal
1 Tb. parsley
1 Tb. paprika
1 tsp. ground red pepper
1 tsp. Tony’s
1/2 tsp. sea salt
1/2 tsp. garlic powder
1 lb. mild white fish (ask the guy behind the counter what the freshest catch is that they have today…I used catfish)
2 limes
Whole wheat tortillas (fajita size)
Sweet and spicy slaw (see recipe below)
Salsa, diced mangoes and avocados
Preheat oven to 375 degrees. Mix together the first 7 ingredients in a shallow bowl and set aside. Cut the fish into 1-inch thick strips (“fish stick” shapes). Cut limes in half and squeeze their juice all over fish. Dredge the fish sticks in cornmeal mixture, coating thoroughly. Place fish sticks on a wire rack that has been coated with cooking spray and place rack on top of a baking sheet. Place sheet in preheated oven and bake for about 20 minutes, turning fish sticks over once during bake time. While fish sticks are baking, make the slaw: Whisk together 1/2 cup low-fat sour cream or mayo, 1 Tb. cider vinegar, 2 Tb. pineapple or orange marmalade, salt and pepper to taste and a pinch of sugar. Mix dressing with 1/2 package cabbage slaw mix. When fish sticks are done, place 3 or 4 in middle of tortilla, top with slaw and salsa, avocado slices, diced mangoes or whatever else you like. Roll up and eat! So yummy and so fresh and healthy!!

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