Fish Tacos

3

cups

sour cream

.75

cup

lime juice

2

tbs

hot sauce

5

lbs

pollock cut into 3+2 inch stripes

1

quart

Cornmeal as needed

1.5

tsp

Ancho powder

2

tsp

kosher salt

2

tsp

pepper

8

each

egg beaten

1

cup

flour

2

cups

Oil for frying

48

each

corn tortillas (about 6 inches)

3

quarts

cabbage red shredded

1.5

quarts

queso fresca OR crumbled feta cheese

1

quart

cilantro, chopped

24

each

Lime wedges

1

Combine Sour Cream lime juice and hot sauce and mix and refrigerate for 1 hour

2

pet fish dry with paper towel, In a separate container combine cornmeal, ancho chili powder and salt and pepper, In another container whisk the eggs and set side

3

no take fish and dredge in flour dip in egg wash and corn meal mixture place on parchment paper and set aside

4

heat oil to 325 in skillet and cook fish pieces till golden brown

5

now heat corn tortillas and lay out two, place one piece of fish in each tortilla top with cabbage Sour Cream and Queso Fresca

6

garnish with cilantro and lime

Servings: 46

Yield: 3

Degree of Difficulty

Degree of Difficulty: Easy

Cooking Times

Preparation Time: 1 hour

Cooking Time: 7 minutes

Inactive Time: 52 minutes

Total Time: 10 minutes

Nutrition Facts

Serving size: 1/46 of a recipe (6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

313.26

Calories From Fat (52%)

164.2

% Daily Value

Total Fat 18.66g

29%

Saturated Fat 6.4g

32%

Cholesterol 64.12mg

21%

Sodium 366.19mg

15%

Potassium 274.3mg

8%

Total Carbohydrates 30.18g

10%

Fiber 3.91g

16%

Sugar 2.99g

 

Protein 9.37g

19%

Recipe Type: Fish and Shellfish