Fish tacos #6

Yield: 4 Servings

Measure Ingredient
1 pounds Firm fleshed fish; cooked However you like (preferably Grilled)
½ small Head red cabbage finely Shredded
1 bunch Fresh cilentro
2 Jalapeno peppers
1 teaspoon Minced garlic
1 teaspoon Olive oil
1½ cup Ranch dressing
2 Limes
12 Flour tortillas

submitted by: jessann@...

To prepare the "taco" sauce: Put the jalapeno's in a double thickness of tin foil and cover with olive oil and garlic. Roast on the grill (or in the oven) for about 15 minutes till cooked. Remove the seeds and membrane from the peppers and mince. In a small bowl put the dressing, peppers w/oil & garlic, and the juice of the 2 limes. Let set for the flavors to blend.

To build the tacos: Take one flour tortilla and put some fish down the middle. Top with the shredded cabbage and a "healthy" amount of fresh cilentro. Smother with the "taco" sauce, fold in half and enjoy! Recipe Archive - 29 July 96

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

Downloaded from Glen's MM Recipe Archive, .

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