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The Water Cooler
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Fish Tacos!
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<blockquote data-quote="IndVet" data-source="post: 1819586" data-attributes="member: 24467"><p>I made these a couple weeks ago. They were outstanding.</p><p></p><p>This recipe is from the Tabasco web site.</p><p></p><p>Jalapeno Fish tacos with Spicy Slaw</p><p></p><p>Ingredients</p><p></p><p>3 tablespoons olive oil</p><p>3 1/2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, divided</p><p>1 1/2 tablespoons lime juice</p><p>2 pounds tilapia fillets</p><p>6 cups shredded green cabbage</p><p>2/3 cup sour cream</p><p>1 tablespoon TABASCO® brand Chipotle Pepper Sauce</p><p>1/2 teaspoon salt</p><p>8 six-inch flour tortillas, heated</p><p> </p><p></p><p>Preparation</p><p></p><p>In a large resealable plastic bag or glass bowl, combine olive oil, 1 1/2 tablespoons of the TABASCO® Green Sauce, lime juice and tilapia fillets. Refrigerate for 30 minutes.</p><p>In a bowl, toss cabbage with remaining 2 tablespoons TABASCO® Green Sauce and set aside.</p><p>Combine sour cream and TABASCO® Chipotle Sauce in a small bowl and refrigerate.</p><p>Heat a nonstick skillet over medium high heat. Remove fish from marinade and sprinkle with salt. Place fillets in pan and cook for 4 to 5 minutes per side or until desired doneness.</p><p>Spread a little chipotle sour cream on each warm tortilla. Top with the fish (about 1/2 fillet for each taco) and jalapeño slaw.</p></blockquote><p></p>
[QUOTE="IndVet, post: 1819586, member: 24467"] I made these a couple weeks ago. They were outstanding. This recipe is from the Tabasco web site. Jalapeno Fish tacos with Spicy Slaw Ingredients 3 tablespoons olive oil 3 1/2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, divided 1 1/2 tablespoons lime juice 2 pounds tilapia fillets 6 cups shredded green cabbage 2/3 cup sour cream 1 tablespoon TABASCO® brand Chipotle Pepper Sauce 1/2 teaspoon salt 8 six-inch flour tortillas, heated Preparation In a large resealable plastic bag or glass bowl, combine olive oil, 1 1/2 tablespoons of the TABASCO® Green Sauce, lime juice and tilapia fillets. Refrigerate for 30 minutes. In a bowl, toss cabbage with remaining 2 tablespoons TABASCO® Green Sauce and set aside. Combine sour cream and TABASCO® Chipotle Sauce in a small bowl and refrigerate. Heat a nonstick skillet over medium high heat. Remove fish from marinade and sprinkle with salt. Place fillets in pan and cook for 4 to 5 minutes per side or until desired doneness. Spread a little chipotle sour cream on each warm tortilla. Top with the fish (about 1/2 fillet for each taco) and jalapeño slaw. [/QUOTE]
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