Subj : 10/3 Soft Taco Day - 3 To : All From : Dave Drum Date : Sat Oct 02 2021 05:48:16 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tejas Fish Tacos Categories: Tex-mex, Seafood, Chilies, Vegetables, Citrus Yield: 2 Servings 1 (7 oz) catfish filet; - blackened 2 (7") flour tortillas 1 tb Shredded carrot 1 tb Shredded cucumber 1 tb Shredded cabbage 1 Fresh limes; juiced 4 sl Avocado; 1/8" thick 1/4 c Fried corn tortilla strips MMMMM----------------SHALLOT GINGER DIPPING SAUCE--------------------- 1/2 c Shallots; minced 1/2 c Garlic; minced 3/4 c Ginger; minced 1/2 c Honey 3/4 c Dijon mustard 1/2 c Soy sauce 1 tb Ground black pepper 2 c Oil 3 tb Sesame oil 3 tb Worcestershire sauce 1/2 c Sambal chile paste MMMMM--------------------JALAPENO MAYONNAISE------------------------- 1 lg Jalapeno; diced 1/4 c Cilantro 1 tb Tabasco sauce; or similar - red pepper sauce 1 tb Cajun seasoning 1 tb Garlic; chopped 1/4 c Herdez chipotle peppers 1/4 c Red wine vinegar 1 qt Mayonnaise Instructions for the dipping sauce: Mix all ingredients in food processor or blender. Instructions for the jalapeno mayonnaise: Using a handheld mixer, puree all ingredients together. Instructions for the fish: Cut blackened catfish lengthwise and saute with 1 ounce shallot ginger dipping sauce until hot. Heat flour tortilla in dry skillet. On heated flour tortillas, spread 1 tablespoon jalapeno mayonnaise, corn tortilla strips, avocado slices and carrot-cucumber slaw and a sprinkling of freshly squeezed lime juice. Top with heated strips of blackened catfish. Roll tight and cut into 4 pieces; serve with shallot ginger dipping sauce on the side. Chef: Kevan Ward From: http://www.food.com Uncle Dirty Dave's Archives MMMMM .... Bosses come and bosses go, but a good secretary lasts forever. --- BBBS/Li6 v4.10 Toy-5 * Origin: Prism bbs (1:261/38) .