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Title: Mexican Fish Tacos
Categories: Ethnic Seafood
Yield: 4 Servings
| 1 | lb | Fish fillets |
| 1 | tb | Lime or lemon juice |
| 1 | pn | Salt |
| 1 | pn | Pepper [approx] |
| 1/2 | c | Sweet green pepper, chopped |
| 1/4 | c | Green onion, chopped |
| 1/4 | c | Hot salsa, or taco sauce |
| 2 | tb | Light mayonnaise |
| 8 | Taco shells | |
| 1 | Lettuce, shredded | |
| 1 | Tomato, chopped | |
| 1/2 | c | Cheddar, shredded |
| 1/3 | c | Plain low-fat yogurt |
In pie plate, arrange fillets in single layer with thicker portions at edge. Brush with lime juice; sprinkle with pinch each of salt and pepper. Cover and microwave at High for 4-6 minutes or until fish flakes easily when tested with fork, rotating dish and rearranging fillets halfway through. Let stand, covered, for 3 minutes.
Using slotted spoon, transfer to bowl and coarsely flake fish. Stir in green pepper, onion, salsa and mayonnaise. Taste and adjust seasoning with more salt and pepper.
Spoon 1/3 cup down centre of each taco shell. Divide lettuce, tomato and cheese among tacos. Dollop with yogurt.
Source: Canadian Living magazine [Apr 95] Presented in an article by Ruth Phelan: "Microwave: Catch of the Day"
[-=PAM=-] PA_Meadows@msn.com
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