Fish Tacos

Fish Tacos

1 pound of Halibut or Ling Cod fillets cut into one or two inch cubes

1 package McCormick Chicken Taco Seasoning Mix

4 10 inch corn tortillas

1 cup sour cream

¼ cup chopped cilantro

1 cup finely shredded cabbage

½ tomato, diced

3 green onions thinly sliced

½ avocado sliced

1 lime

1 cup shredded Monterey Jack

Mix ½ package of the Chicken Taco Seasoning Mix with the sour cream and the juice of 1/8 slice of lime. Refrigerate for at least 30 minutes. During this time prepare the vegetables and cheese.

Cover the bottom of a cast iron skillet with olive oil and heat to medium. Coat fish cubes with remaining Chicken Taco Seasoning Mix and fry until the fish is white throughout. Assemble tacos on heated tortillas and serve with slice of lime, Del Monte canned, sliced

mangos, and ½ ear of corn on the cob. (Serves two).

Submitted by Cherie, fisherman’s wife