BLT with tomato aioli, fish tacos with lime + cilantro aioli - KMSP-TV

BLT with tomato aioli, fish tacos with lime + cilantro aioli

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BLT with tomato aioli

1/2 cup light mayonnaise
1(14.5 ounce) can Red GoldĀ® Petite Diced Tomatoes, drained
4 slices bread, variety of choice
4 slices iceberg lettuce
12 slices bacon, cooked and drained
Ground black pepper to taste

Combine mayonnaise and RED GOLD PETITE DICED TOMATOES to make the tomato aioli.

Place lettuce on 4 slices of bread and then add three strips of bacon and top with tomato aioli and black pepper. Place slice of bread on top. Cut in half and serve.

Fish tacos with lime and cilantro aioli

1/2 cup light mayonnaise
1(14.5 ounce) can Red GoldĀ® Petite Diced Tomatoes W/Lime Juice & Cilantro, drained
1/2 onion, chopped
1/2 cup chopped fresh cilantro
1/4 cup extra virgin olive oil
4 tablespoons orange juice
2 garlic cloves, minced
1 teaspoon dried oregano
2 teaspoons chili powder
1 teaspoon cumin
Salt and black pepper to taste
1 pound cod, or any white flaky fish
8 flour tortillas, heated
3 cups shredded red cabbage

Combine mayonnaise and RED GOLD PETITE DICED TOMATOES with LIME JUICE & CILANTRO to make the lime & cilantro aioli.

In a small bowl combine onion, cilantro, olive oil, orange juice, garlic and oregano; stir to combine. Sprinkle fish with chili powder, cumin, salt and black pepper. Spread half of the onion mixture over bottom of a glass baking dish. Arrange fish on top of mixture, spoon remaining mixture over the fish. Cover and chill for 30 minutes.

Turn fish, cover and chill another 30 minutes.Fry fish in a large skillet, basting with some marinade, until just opaque in the center, about 3 to 5 minutes per side. Coarsely chop fish and divide between the tortillas. Top with cabbage and Lime & Cilantro Aioli.

Option: Grill the fish instead of frying on the stove.

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