- Level: Easy
- Total: 1 hr 5 min
- Active: 45 min
- Yield: 16 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 327
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 23 mg
- Sodium
- 442 mg
- Level: Easy
- Total: 1 hr 5 min
- Active: 45 min
- Yield: 16 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 327
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 23 mg
- Sodium
- 442 mg
Ingredients
Homemade Tortillas:
Cabbage Pantry Slaw:
Directions
- Cook the fish sticks according to the package directions.
- Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.
Homemade Tortillas:
- In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
- Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
- Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
Cabbage Pantry Slaw:
- Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.
