Thoughts on Attitudes
article by C.J. Aragon, 2010 NIRA Coach-of-the-Year, Odessa College Rodeo Coach Each year as the college rodeo season starts, we ask our students to step up […]
Makes about 6 tacos• 3 fillets of Tilapia • Corn Tortillas • Lime Juice • Panko bread crumbs • Chipotle pepper powder • Ranch dressing • Cabbage • 1 can black olives, sliced • Avocado • Cilantro
Prepare your toppings by cutting up cabbage, cilantro and avocado and place in seperate dishes. Set aside. Place desired amount of ranch dressing into a dish, and gradually add chipotle powder to taste. Set aside. Heat up pan with 1/4 cup canola oil until oil is hot.
1. Cover a smal plate with lime juice. Cut up tilapia into bite size pieces. Soak pieces in lime juice, then bread with Pacno bread crumbs. Carefully place in hot oil, until cooked through.
2. Cook corn tortillas in seperate pan on medium heat.
3. Prepare taco with chipotle ranch, tilapia, black olives, avocado and cilantro
Recipe by Maya Medina
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