Fish Tacos

Recipe By :Orange County Register
Serving Size : 6

1 8 1/2 oz box frozen sole fillet -- bread-crumb coated
1/3 cup mayonnaise
3/4 cup fresh tomato salsa
6 corn tortillas -- warmed
1/2 small green cabbage -- shredded
12 fresh cilantro leaves -- chopped
3 limes -- quartered

Bake fish fillets according to package directions. Combine mayonnaise
and salsa in a bowl and mix well.
Cut each sole fillet in half lengthwise and place in the center of a
warm tortilla. Top the fish with 1/4 cup of cabbage and a sprinkle of
cilantro. Spoon 3 tablespoons of the mayonnaise and salsa sauce over
the top. Fold each taco in half and serve with 2 lime quarters to
squeeze on it.


-
Janet Wilder

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