I have been away from home for a couple of days with my daughter Angela. We drove to Tulsa on some business on Thursday, then got back to Little Rock late Friday just in time to prepare dinner for the family. We made these Easy Fish Tacos, and had a tasty dinner that the children loved on the table in a very short time.
We used Schwan's catfish fillets that were nice and crispy and baked in 25 minutes. They need to be torn in pieces for the tacos.
This is the dressing we used, and it is super for fish tacos.
This meal was on the table in only about 30 minutes; it was fast, healthy and delicious.
This recipe was shared with:
Frugal Antics of a Harried Homemaker Your Recipe My Kitchen
Mrs Happy Homemaker Makin You Crave Monday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday
Beyer Beware Hunk of Meat Mondays
Jam Hands Recipe Sharing Monday
This Chick Cooks These Chicks Cooked
Miz Helens Country Cottage Full Plate Thursday
Easy Fish Tacos
1 (24 ounce) package parfried frozen catfish fillets (or other fish of choice)
2 Roma tomatoes, seeded and chopped
1/2 red onion, chopped
3 green onions, chopped
fresh cilantro, chopped
2 avocados, sliced
1 (4.25 ounce) can black olives
1 (8 ounce) package shredded cheese
1 (13 ounce) package whole wheat flour tortillas
chipotle cheddar dressing
Prepare the fish by baking according to package directions. While the fish is baking, chop the tomato, green onions, red onions, cilantro, and avocado.
Warm the tortillas according to package directions. Tear the baked fish in pieces. Place fish pieces on a warmed tortilla, then dress with the chopped vegetables, cheese and chipotle dressing as desired. Serves 4.
We used Schwan's catfish fillets that were nice and crispy and baked in 25 minutes. They need to be torn in pieces for the tacos.
Add the chopped vegetables as desired to the taco. I would have added some spinach too, but it was late and we had to go with what was in the refrigerator!
This is the dressing we used, and it is super for fish tacos.
This meal was on the table in only about 30 minutes; it was fast, healthy and delicious.
This recipe was shared with:
Frugal Antics of a Harried Homemaker Your Recipe My Kitchen
Mrs Happy Homemaker Makin You Crave Monday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday
Beyer Beware Hunk of Meat Mondays
Jam Hands Recipe Sharing Monday
This Chick Cooks These Chicks Cooked
Miz Helens Country Cottage Full Plate Thursday
Easy Fish Tacos
1 (24 ounce) package parfried frozen catfish fillets (or other fish of choice)
2 Roma tomatoes, seeded and chopped
1/2 red onion, chopped
3 green onions, chopped
fresh cilantro, chopped
2 avocados, sliced
1 (4.25 ounce) can black olives
1 (8 ounce) package shredded cheese
1 (13 ounce) package whole wheat flour tortillas
chipotle cheddar dressing
Prepare the fish by baking according to package directions. While the fish is baking, chop the tomato, green onions, red onions, cilantro, and avocado.
Warm the tortillas according to package directions. Tear the baked fish in pieces. Place fish pieces on a warmed tortilla, then dress with the chopped vegetables, cheese and chipotle dressing as desired. Serves 4.
We used Schwan's catfish fillets that were nice and crispy and baked in 25 minutes. They need to be torn in pieces for the tacos.
Add the chopped vegetables as desired to the taco. I would have added some spinach too, but it was late and we had to go with what was in the refrigerator!
This is the dressing we used, and it is super for fish tacos.
This meal was on the table in only about 30 minutes; it was fast, healthy and delicious.
This recipe was shared with:
Frugal Antics of a Harried Homemaker Your Recipe My Kitchen
Mrs Happy Homemaker Makin You Crave Monday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday
Beyer Beware Hunk of Meat Mondays
Jam Hands Recipe Sharing Monday
This Chick Cooks These Chicks Cooked
Miz Helens Country Cottage Full Plate Thursday
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