Substitutions: catfish, flounder, haddock, tilapia or trout. You can also try these with a mild salsa instead of the dressing.Number of Servings: 4Ingredients: 4 tablespoons lime juice, divided2 1/4 teaspoons chili powder, divided1/4 teaspoon garlic powder1 pound striped bass fillets, skinned2 tablespoons olive oil4 teaspoons white vinegar1/8 teaspoon salt8 crispy corn taco shells or 6" flour tortillas, warmed1/2 cup chopped ripe avocado2 cups packaged coleslaw mixInstructions: Combine 1 tablespoon lime juice, 2 teaspoons chili powder and garlic powder in a small bowl. Brush over the fillets and let stand 5 minutes. Meanwhile, combine remaining lime juice and chili powder with olive oil, vinegar and salt in a small bowl. Mix well with a fork and set aside.
Broil fillets 4 to 6 minutes on each side or until fish flakes easily with a fork. Fill each taco shell with about ½ cup coleslaw mixture. Break fish apart into large chunks with fork, and place chunks in each taco shell or tortilla, on top of coleslaw. Sprinkle fish with one tablespoon of avocado. Drizzle with dressing or salsa and serve immediately.
Average:
5
Average: 5 (3 votes)
