Fast Fish Tacos

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Fast Fish Tacos

By Shannon O'Donnell

As I've mentioned in other blogs, I was quite the 'Martha-Stewart-in-Training' in my 20s.  At that point in my life, I frequently put together complicated meals and menu plans, sometimes laboring three hours or more creating a gourmet dinner.  But now, as a mother of 2.5 (2 boys, one of the way!) children, I simply don't have the luxury of mulitiple free hours to sweat over just one dish...heck, I can barely find 20 minutes! 

My Mom picked up one of Sandra Lee's cookbooks for me a few years back, and I've always shied away from it.  For some reason many of the dishes remind me of the mystery casseroles (read:  add a can-of-cream-of-something soup) of the 1970s.  However, I leafed through it the other night, and figured that her fish tacos looked somewhat edible.

They were...but barely.  They definitely were quick...I whipped them up between weather shows for my family last night.  I just don't like the 'fish sticks' part, but my kids liked them (I used a more healthful version from Whole Foods rather than the kind she recommends below).  I'd say they're about a C-...definitely add some fresh salsa as they need a little kick of flavor.
 

Sandra Lee's Fish Tacos

3/4 cup sour cream
1 pkg of taco seasoning mix
1 pkg (18 ounce) Gorton's fish tenders 
8 corn tortillas
2 cups shredded green cabbage salad mix
1/2 red onion, chopped 
1/2 cup sliced avocados 

1.  Combine sour cream and taco seasoning. 
2.  Prepare fish tenders according to package instructions. 
3.  Wrap tortillas loosely in wet paper towels and microwave for 30 seconds to 1 minute. 
4.  Fill each tortilla with a few fish tenders, sour cream mixture, onions and avocado.

Serves 4.

 
 

Shannon O'Donnell: Rainy Day Cafe

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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