Fish Tacos

My husband went fishing and brought home some wonderful crappie. I LOVE crappie!! I can't wait to send him fishing again:) He put all of it in one bag before putting it in the freezer, so when we got it out to cook it...we had A LOT of fish to cook.

First we battered up some fish and fried it. We ate that with homemade french fries and homemade tartar sauce. Unfortunately, I didn't get a picture of that. I will be making that again soon...SO...when I do, I'll share photos and recipes here! It was SO good.

The second day we used up the rest for fish tacos. I had never eaten fish tacos before, but I will be eating them again!! These recipes are adapted from PBS Foods and about.com:Busy Cooks.

Fish Tacos

Ingredients:

• 12 corn or flour soft taco shells
• 1/3 cup flour
• 1/2 t salt
• 1/2 t cayenne pepper
• 1/2 t paprika
• 1/2 t cumin
• 1/4 t pepper
• 2 T olive oil
• 1 lb. fish fillets

Directions: Combine flour, salt, cayenne pepper, paprika, cumin and pepper in a shallow dish. Heat oil in a large non-stick skillet over medium heat. Dip fish fillets in flour mixture, then place in hot oil and cook 10-12 minutes until browned and fish flakes easily when tested with a fork, turning once. Cut fish into 1" strips and serve in heated taco shells with salsa, cheese, and the red cabbage slaw(recipe below). Serves 6.

Red Cabbage Slaw

Ingredients:

• 1/4 head of red cabbage, finely shredded
• 1/4 cup sour cream
• 2 T fresh lime juice
• 4 scallions thinly slices
• 1 jalapeno, finely chopped, seeds and ribs removed
• coarse salt and freshly ground pepper to taste

Directions: Combine sour cream, lime juice, scallions, jalapeno, salt and pepper. Mix well. Reserve 1/2 of the mixture to top the tacos. Mix the other half with the cabbage.