Recipes

Fish Tacos

Ingredients:

6 Comeau’s breaded haddock, sole or pollock fillets 3-4 oz (85-113 gr), cut in strip lengthwise
(1 inch)
6 Corn Tortillas
1 medium tomato cut in cubes
1 medium orange pepper cut in Julienne (thinly)
1 cup sour cream
1 cup guacamole
1 cup mild salsa sauce
2 cup lettuce, shredded
1 cup medium cheddar cheese

Directions:

Cook breaded fish fillet in fryer at 375°F (190°C) for 6 minutes. Once cooked, cut the fish fillets lengthwise (1 inch). Preheat tortillas in a cast-iron frying pan, just few seconds. Spread sour cream, guacamole and salsa sauce into the tortillas, add lettuce, orange pepper, tomato, cheddar cheese and 3 strips of fish. Fold up and serve immediately.
6 Servings