RECIPE FOR FISH SALAD RECIPES

FISH TACOS RECIPE | ALLRECIPES

Fish Tacos Recipe | Allrecipes image

I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!

Provided by BREESE823

Categories Mexican Fish Tacos

Total Time 1 hours 0 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 19

Ingredients

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded

Steps:

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Nutrition Facts : Calories 409.4 calories, CarbohydrateContent 43 g, CholesterolContent 54.3 mg, FatContent 18.8 g, FiberContent 4.9 g, ProteinContent 17.3 g, SaturatedFatContent 2.7 g, SodiumContent 406.5 mg, SugarContent 4.5 g

COPYCAT OLIVE GARDEN SALAD RECIPE | MYRECIPES

Copycat Olive Garden Salad Recipe | MyRecipes image

The secret to your favorite soup, salad, and breadsticks combo is yours for the taking—and enjoying at home, anytime you want.

Provided by Nicole McLaughlin

Total Time 15 minutes

Yield Serves 8 (serving size: about 2 cups)

Number Of Ingredients 16

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice (from 1 lemon)
1 ½ teaspoons granulated sugar
1 teaspoon kosher salt
¾ teaspoon black pepper
½ teaspoon Italian seasoning
1 garlic clove, smashed
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 (5-oz.) pkg. American salad mix
¾ cup pitted black olives
¾ cup pickled pepperoncini
½ cup thinly sliced red onion
2 plum tomatoes, sliced
1 (4.5-oz.) pkg. large seasoned croutons

Steps:

Combine oil, mayonnaise, vinegar, lemon juice, sugar, salt, pepper, Italian seasoning, garlic, and Parmesan in a food processor, and process until thoroughly combined.
Combine salad mix, olives, pepperoncini, onion, tomatoes, and croutons in a large bowl. Drizzle salad with dressing; toss to coat. Let stand 5 minutes before serving.

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