On the Menu Today~
This recipe couldn’t get any easier!
You can add any of your favorite toppings such as:
cherry tomatoes, diced red onion, or sliced avocado.
Top with your favorite dressing or
squeeze on some fresh lemon juice.
sliced green onions
coleslaw dressing (Marzetti)
cornbread muffin mix
haddock fillets or fillets of your choice*
dressing of your choice
- In a small bowl combine coleslaw mix, onion, and pepper. Stir in coleslaw dressing. Cover and refrigerate 15 minutes.
- In a resealable plastic bag, combine cornbread muffin mix and Creole seasoning. Cut fish fillets into 2-inch pieces. Add fish to baggie and toss to coat.
- In a small skillet, cook fish in hot oil over medium heat for 6 to 8 minutes or until lightly browned on each side and fish flakes easily with a fork. Drain on paper towels.
- Spoon coleslaw mixture onto tortillas; top with fish, squeeze fresh lemon juice over all or drizzle with dressing of your choice and roll-up.
*catfish fillets or orange roughy fillets can be used in place of the haddock fillets*