This is a fast easy way to make fish tacos. Be sure to:
• Brown the fish pieces until the edges are a little crispy.
• Refrigerate the Velveeta before you shred it.
• Use the leftover Chili Lime Crème on a sandwich instead of mayo!
FISH TACOS WITH CHILI LIME CRÈME (Pantry Cooking II)
2 cans (about 4 ounces each) sardines packed in oil
1/3 cup mayonnaise
1 tablespoon lime juice
1/2 teaspoon garlic powder
1-1/4 teaspoons chili powder
Shredded Velveeta
Taco shells or tortillas
Place sardines and oil from the cans in a skillet and break fish into pieces. Heat over medium high heat to brown edges.
Combine mayonnaise, lime juice, garlic powder, and chili powder, whisking until smooth to make the Chili Lime Creme.
Serve fish with Chili Lime Creme and cheese in taco shells or warm tortillas.
Makes 6 tacos.
