Fish Tacos w/ a side of Organic Spanish Brown Rice
Makes 10 Tacos
5 frozen flaky white fish fillets
Seafood Seasoning from Tahoe Spiceworks Inc.
1/2 tsp Ground Cumin
2 stalks of Green Onions, chopped
1 TBSP Fresh Cilantro, minced
10 corn tortillas, fried
1 Tomato, diced
1/2 small red onion, diced
1/2 head of Romaine Lettuce
Sriracha Sauce (optional)
Preheat the oven to 350 degrees F.
Take the frozen fish fillets and place them on a baking sheet. Season with Seafood Seasoning from Tahoe Spiceworks Inc. mixed with a 1/2 tsp Ground Cumin.
While the fish is in the oven, take a medium size bowl and mix Lettuce, Cabbage, Green Onions and Cilantro together. In a small size bowl mix Tomato and Red Onion together.
Take a frying pan and heat Coconut Oil to fry the Corn Tortillas to desired crispiness.
Remove the fish from the oven. Take a tortilla, put a dollop of sour cream in the middle of the tortilla. Place fish in the center of a tortilla, top with a cabbage/lettuce slaw then with the Tomato/Red Onion. Top with Sriracha Sauce.
Serve with Spanish Rice from Lundberg Family Farms.
If interested in purchasing Seafood Seasoning from Tahoe Spiceworks go to: http://tahoespiceworks.com/products/seafood-seasoning . The seasoning Ingredients: Sea salt, spices, dehydrated garlic, dehydrated onion, black pepper, color*. *Note: Referring to the color of spice such as paprika, cayenne, ect.