02-10-2004, 07:18 PM
[font "verdana, arial, helvetica"][size 2]Fish tacos are THE hot new recipe. Try this one!
3/4 cup Lawry's Mesquite Marinade with Lime Juice
1 pound barracuda fillets
3/4 cup lowfat sour cream
1 1/2 tablespoons Lawry's Taco Spices & Seasonings
2 cups shredded cabbage
8 flour tortillas
Aluminum foil
Nonstick cooking spray
Salsa
Lime wedges
In resealable plastic bag, combine Mesquite Marinade with Lime Juice and fish; seal bag. Marinate in refrigerator 2 hours. Combine sour cream and Taco Spices & Seasonings; chill. Remove fish from marinade. Spray foil with nonstick cooking spray. Grill fish on aluminum foil over medium-high heat for 8 to 10 minutes or until fish just begins to flake. Cut fish in bite-size pieces; spoon into warm tortillas. Top with cabbage, sour cream mixture and salsa.
Makes 4 servings (2 tacos each)
Prep time: 15 minutes Marinate time: 2 hours
Cook time: 10 minutes[/size][/font]
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3/4 cup Lawry's Mesquite Marinade with Lime Juice
1 pound barracuda fillets
3/4 cup lowfat sour cream
1 1/2 tablespoons Lawry's Taco Spices & Seasonings
2 cups shredded cabbage
8 flour tortillas
Aluminum foil
Nonstick cooking spray
Salsa
Lime wedges
In resealable plastic bag, combine Mesquite Marinade with Lime Juice and fish; seal bag. Marinate in refrigerator 2 hours. Combine sour cream and Taco Spices & Seasonings; chill. Remove fish from marinade. Spray foil with nonstick cooking spray. Grill fish on aluminum foil over medium-high heat for 8 to 10 minutes or until fish just begins to flake. Cut fish in bite-size pieces; spoon into warm tortillas. Top with cabbage, sour cream mixture and salsa.
Makes 4 servings (2 tacos each)
Prep time: 15 minutes Marinate time: 2 hours
Cook time: 10 minutes[/size][/font]
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