On 3/6/2011 9:05 PM, sf wrote:
> On Sun, 06 Mar 2011 19:38:41 -0600, Janet Wilder
> > wrote:
>
>> I have used it to make fish for fish tacos. I sautee it in OO. While
>> it's in the skillet, I season it with Mexican oregano, cumin, a shake or
>> two of chili powder and a little fresh lime juice. Flip and season the
>> other side.
>>
>> For the tacos, serve in small tortillas (corn is the usual) with
>> shredded cabbage, crema (Mexican sour cream) and freshly squeezed lime.
>> If you *have* to turn it into Tex Mex or Border Food, you can put some
>> pico de gallo on it, too. Personally, I would much rather enjoy all the
>> fresh flavors then deal with the hot stuff
>
> There's another fairly simple meal for Nad. What are your typical
> sides?
>
We use low-carb tortillas, BTW. Side is usually salad.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.