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Fish Tacos

Menu Information

  • Ovens: ARX1, MRX1, MRX51, MRX51A, MRX51U
  • Quantity: 2 pieces, 4 oz. (113g) flounder filets
  • Accessory: SB10S small nonstick basket
  • Start Temp: 35-40˚F (2-5°C)
  • Oven Temp: 520°F (270°C)

Ingredients

• Flounder, thawed, each approximately 4 oz. (113g)- buy bagged in the frozen seafood section, then thaw • Reduced fat sour cream - ½ c (113 g) • Juice of 1 lime • 1 can (10 oz.)(283g) Rotel Mexican Diced Tomatoes with Lime Juice, juice drained and saved • Angel hair shredded cabbage - 3 c (210g) • Cumin - ½ tsp. (1.3 g) • Taco seasoning - 1 ¼ tsp.(3.2 g) • Salt - ½ tsp. (3 g) • Olive oil - 1 tbsp. (15 g) • Flour tortillas - 6” (15 cm) • Chopped cilantro • Pepper - ½ tsp. (3 g) • Olive oil spray

Stages

Stage 1

  • Time: 2:10
  • Microwave Power: 50
  • Fan Speed: 30

Procedure

Sauce (prepared before, in squeeze bottle): 1. Stir together sour cream, taco seasoning, and ¼ cup (59ml) juice from Rotel tomatoes. Slaw (prepared before, in Tupperware container): 1. Mix together: angel hair slaw mix, drained Rotel tomatoes, and juice of one lime. Fish: 1. Place fish on small basket lined with parchment paper. 2. Sprinkle fish filets with salt, pepper and cumin (both sides). Spray with olive oil. 3. Place in oven on the above setting. 4. Place taco shells, sprayed with olive oil, in the oven for about 30 seconds, no settings, until light golden brown. 5. Remove taco shells from oven and sprinkle with 1/3 c (23 g) cabbage mix. 6. Flake fish with fork and place on top of cabbage mix. 7. Drizzle approximately ¼ c (59ml) of lime dressing over taco. 8. Sprinkle with chopped, fresh cilantro
  • Katie Fehlberg
  • Seafood