Delicio Recipe List

Growing up, I always thought that fish tacos sounded horrible! I think I had imagined something like a whole fish (eyes, skin, bones, fins, and all in a tortilla). The very thought grossed me out. But then when I actually got around to trying them, I loved them! So here is a homemade version that you can throw together very quickly. To be clear, this is less a recipe than instructions for combining already prepared ingredients, but I thought it turned to be both easy and delicious. Fish tacos will definitely be part of our meal rotation from now on. Frozen breaded fish fillets (whatever you like), baked according to the directions Chopped cabbage (I just used a prepared coleslaw mix) Salad dressing (a ranch dressing would probably work, but I used a Bolthouse Farms cilantro avocado yogurt dressing) Mango salsa (I used a commercial version) Flour or corn tortillas And to put this together, I simply cooked the fish fillets according to the directions and then cut them into smaller pieces...

30-32 large heads of Cabbage 5 lbs of Carrots 3 or 4 gallons of Mayonnaise (Depends on the yield from the cabbage) 1 bottle Lemon Juice 1 bag Sugar Salt and Pepper Multiple Coolers and Zip-Loc Bags 3 stations: Peeling and cutting Carrots and Cabbage Grinding Carrots and Cabbage Mixing (Notice that I had to use one of the babies' chairs  as a stool because the bowl/tote was so big! LOL) Elliott took the pictures,  but he was on the Cutting and Peeling Station. The hubby was grinding and I was mixing. And, THIS is the look I get  when I try to tell him how to do something! LOL

This simple recipe comes from allrecipes.com and has very favorable ratings there. It's called Mom's Coleslaw . 1 small head cabbage, shredded 3 medium carrots, shredded 1 cup mayonnaise 1/3 cup sugar 1/4 cup cider vinegar In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon. Makes 10 servings.