Fish Tacos with Garlic Pepper Jelly
Tatianna Vassilopoulos (JP's Delights)
This recipe is for fish tacos, my dad's favorite. It's especially refreshing in the summertime, but here in Florida, you can never go wrong with fish tacos.
INGREDIENTS
2 lbs fresh or frozen cod, halibut, or tilapia
2-4 T butter
1 package coleslaw mix
10 oz bag shredded carrots
2-4 ea limes juiced
8 oz jar pepper jelly
4 T garlic jelly
2 tsp soy sauce
12-16 (6-inch) flour tortillas
METHOD
1. If the fish is frozen be sure to defrost then pat the fish dry with paper towels.
2. Melt butter in a pan. Then add fish and cook for 2-4 minutes per side until fish is opaque. Then set aside. (*Adjust cooking time if your fish is thicker.)
3. In a small saucepan mix together 2 cups of pepper jelly, garlic jelly, lime juice, and soy sauce. Cook on low heat till the jelly has melted.
4. In another bowl, mix together shredded cabbage and carrots.
5. Wrap tortillas in foil and heat in the oven for 5-10 minutes.
6. Add cabbage and carrot mixture to the tortilla then add fish. Spoon pepper jelly on top and enjoy
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