Magnolia bar & grill’s fish tacos


1 cup milk
Dried dill, hot red pepper sauce, black pepper and salt, to taste
Flour for dredging
12 2 oz pieces fish fillets (such as snapper)
Oil for deep-frying
12 (8-in.) Flour tortillas
1 cup yogurt lime mayonnaise
4 oz each, shredded: green and purple cabbage
Mexican salsa or pica de gallo
12 lime twists
-yogurt lime mayonnaise-
1/2 cup plain low or nonfat yogurt
1/2 cup sour cream (can use nonfat)
Juice of 1 lime

How to prepare

Heat oil to 350 to 375 degrees in a deep pot. Place milk in medium-size bowl; add dill, pepper sauce, black pepper and salt. Dip fish pieces in milk mixture, then in flour to coat, then deep-fry until golden brown. Drain on paper towels. Coat each tortilla with yogurt lime mayonnaise. Divide fish among tortillas, top with green and purple cabbage and cover with salsa. Fold tortillas in half and garnish with a lime twist. Best of 95 yield: 6 servings yogurt lime mayonnaise – in sm bowl, combine yogurt and sour cream; whisk in lime juice. Makes about 1 cup.

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