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Comfort Food Fish Tacos - Elf M. Sternberg
elfs
elfs
Comfort Food Fish Tacos
I had a bag of fish sticks in my freezer that desperately needed to be used up, so I came up with this. I went to the store and bought a bag of cabbage coleslaw shred, without the dressing, and a 24-pack of those tiny, 4-inch "street" tortillas.

While the fish sticks cooked, I made a dressing: 1/3cup mayonnaise (lowfat is fine), 2 tbsp lime juice, 1/2 tsp chili powder, 1/2 tsp diced softened ancho peppers (see below). If you have kids, a half-teaspoon of sugar might not be out of place, but adult palates shouldn't need it. Salt and pepper to taste.

Ancho peppers usually come dried in those cellophane pockets usually only seen in "ethnic" groceries. They're unbelievably cheap, not very hot at all, and they add a ton of flavor. To prepare it, peel the dried pepper open and wipe out the seeds with your fingers or a spoon; put the pepper into a saucepan with just enough water to cover. Heat on low (do not boil) until they're soft— this should take about 10 minutes, the time it takes the fish sticks to cook. Drain and let sit on a paper towel.

If you leave the seeds in while you simmr, the peppers come out hotter. I'll leave that to your discretion.

When the fish sticks are ready, take them out, turn the oven off, then put into the still-warm oven at least three tortillas per person. Add the peppers to the dressing, and then mix that into the cabbage shred.

Take one warmed tortilla, add one heaping tablespoon of the coleslaw, one fish stick, and an optional dollop of salsa. Three to five of these is a single serving, depending on appetite.

It takes about 20 minutes to make, and I think the whole meal comes out to something like less than three bucks a person, too.

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