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

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... Bosses come and bosses go, but a good secretary lasts forever.

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)