This recipe will show you what the Tortillo Scoops can be used for (in case you wondered). The perfect ‘one bite-no fuss’ nibble to serve on the weekend while enjoying a beverage of your choice. Ta da!
- 1/4 cup sour cream,
- 2 tbsp. water
- 1 tsp. lime zest
- 1 Serrano chili, seeded and minced
- 1 cup coarsely grated red cabbage
- 1/4 cup grated red onion
- 2 tbsp. lime juice
- 1/3 cup flour
- pinch of salt
- 10 oz. cod fillet
- 2 tbsp. Crisco Oil
- 1/2 cup finely diced fresh pineapple
- 40 cilantro leaves
- 40 tortilla scoop chips
Stir the sour cream with water, lime zest and chili in a small bowl. Set aside.
Combine the cabbage with the onion and lime juice and set aside.
Stir the flour with salt, season lightly with pepper. Cut the cod into 1/2 inch cubes. Toss with the flour mixture until covered completely.
Heat a large fry pan over medium heat. Add the oil then the fish. Cook until browned. 1- 1 1/2 minutes per side.
To serve – put a tsp. of pineapple, add the cabbage slaw then the cod cubes. Top with the sour cream, a cilantro leave and serve immediately.