easy fish tacos
1 lb of fresh or frozen white fish fillets (red snapper, tilapia, cod...)
2 tbs butter
1 tsp Pappy's Seafood Spice
3 tbs. mayonnaise
3 tbs. sour cream
1 tsp. lime juice
1 1/2 cups of shredded cabbage (buy a pre-made bag of coleslaw mix)
8 taco shells or tortillas
1. Thaw fish if necessary. Sprinkle both sides of fish with seafood spice. Melt the butter in a skillet at med. heat. Cook the fish in butter for three minutes on each side (keep it moving so it doesn't stick) or until the fish begins to flake. Break it into bite size pieces. (for hands free cooking – bake the fish in the butter or olive oil for 15 min at 425 ˚).
2. In a medium bowl combine mayo, sour cream, lime juice and 1 tsp of seafood spice. Add cabbage and toss to coat. Add more mayo or sour cream for more moist tacos.
3. Put cabbage and fish into taco shell and top with your favorite fresh salsa.
If you can't find Pappy's Seafood Spice (they sell it at Food4Less in SLO) use a similar seasoning. Pappy's contains : salt, pepper, garlic, onion, celery, cayenne pepper, tarragon, basil, thyme and parsley.