Cooking With Kate: Quick Fish Tacos with White Sauce and Spicy Slaw
White sauce and spicy slaw makes Our Director of Catering Kate Rudasill's Quick Fish Tacos extra delicious.
 

Quick Fish Tacos with White Sauce and Spicy Slaw

Ingredients
      • 10 small corn tortillas
      • 1 (19 oz) box frozen battered white fish fillets
      • Lime wedges, for serving
White Sauce                                               
      • ½ cup plain yogurt                                            
      • ½ cup Food Club mayonnaise                       
      • ½ cup Food Club sour cream                          
      • 2 tablespoons lime juice                                  
      • 2 tablespoons minced capers                         
      • ½ teaspoon Italian seasoning                        
      • 1 teaspoon cumin
      • ½ teaspoon dill weed
      • ½ teaspoon garlic salt                                      
      • 1 teaspoon dry minced onion
      • pinch of cayenne pepper
Spicy Slaw:
      • 1 (10 oz) pkg shredded cole slaw
      • 1 tablespoon lime juice
      • 1 tablespoon honey
      • ¼ cup Food Club Italian dressing
      • ¼ small red onion, minced
      • ¼ bunch fresh cilantro, chopped
Directions
      • Preheat oven to 425°F.
      • Wrap corn tortillas in foil.
      • Line a baking sheet with aluminum foil.
      • Add frozen fish fillets in a single layer.
      • Bake in preheated oven for 20 minutes.
      • Remove pan, turn fillets over, return pan to the oven and add foil wrapped tortillas and cook for an additional 10 minutes or until fillets are hot and crispy.
      • Cut each fillet in half lengthwise. 
For white sauce:
      • Mix all ingredients together in a medium bowl.
      • Taste and adjust seasonings as needed.
      • Chill until ready to serve.
 For spicy slaw:
      • Whisk together Italian dressing, honey, and lime juice. In a large bowl, mix shredded slaw, red onion, and cilantro.
      • Add dressing and toss to coat.
      • Chill at least 1 hour before serving.
Assemble tacos:
      • Add crispy fish fillet to a tortilla, top with slaw and a spoonful of white sauce.
      • Serve with lime wedges.
Visit your local Brookshire Brothers for all your Fish Taco needs!
 

View other recipes from Kate Rudasill,  Director of Catering for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Create A Fast Feast With Fish
There is nothing better than a good old fish fry. They bring together friends, family and most of all community. At Brookshire Brothers, we love our community and have put together these recipes for this time-honored season of fish frys and lent. BONUS: Keep reading to find out how you can get most of your fish fry ingredients for FREE with our latest Fast Feast!
Fish filet's and french fries on a plate with cutlery and napkins

Crispy Fish With Louisiana Fish Fry

*Recipe courtesy of our vendor partner Louisiana Fish Fry
 
Ingredients
    • 3 or 4 lbs of fish or seafood
    • 10 oz of Louisiana Fish Fry
Directions
    • Rinse fish well in ice cold water. Shake off excess water
    • Roll fish in LA Fish Fry Seafood Breading Mix until coated
    • Deep Fry at 350ºF until internal temperature is 145ºF and until golden brown
* Also good on oysters, shrimp, and vegetables.
Bowl of Honey-Mustard Coleslaw with Apples

 

Honey-Mustard Coleslaw With Apples

Prep: 15 min | Cook: 15 min | Yield: 12 servings 
 
*Recipe courtesy of our vendor partner Pilsbury
 
Ingredients
    • 1 bag (16 oz) coleslaw mix (8 cups)
    • 1/2 cup chopped green onions (8 medium)
    • 2 medium apples, cored and cut into matchstick pieces
    • 1 cup light honey-mustard dressing
Directions
    • In large bowl, toss all ingredients.
    • Serve immediately, or cover and refrigerate up to 24 hours before serving.
Dilled Cucumber and Tomato Salad In A Bowl
 

Dilled Cucumber and Tomato Salad

Prep: 15 min | Cook: 1 hr 15 min | Yield: 8 servings 
 
 *Recipe courtesy of our vendor partner Pilsbury
 
 Ingredients
    • 4 medium tomatoes, each cut into 8 wedges (about 3 cups)
    • 2 medium cucumbers, thinly sliced (about 5 cups)
    • 1/2 cup finely chopped red onion
    • 1/2 cup rice vinegar
    • 4 teaspoons sugar
    • 1 tablespoon finely chopped fresh dill
    • 1/2 teaspoon seasoned salt
 Directions
    • In large glass serving bowl, mix tomatoes, cucumbers and onion.
    • In small bowl, mix all remaining ingredients until blended.
    • Pour vinegar mixture over vegetables; toss to mix.
    • Cover; refrigerate 1 hour to blend flavors.
    • Toss again just before serving. Serve with slotted spoon.
 
 
But wait, there's MORE!!  
We've prepared a feast of savings perfect to pair with these delicious dishes—don't miss out!
Fast Feast Featuring Fish
Don't forget to view your weekly ad for more great deals! 

 

Fast Feast: Buy 1, CHOOSE ANY 4 FREE

March 6 through March 19, 2019
When you buy $15 of Fish or Seafood, you can choose any four of these foods FREE. **NOTE: You can mix and match, or you can get four of the same free item. It's whatever combination you prefer!**
1 - Food Club Ketchup (20 oz)
1 - Food Club Vegetable Oil (48 oz)
1 - Food Club Cooking Spray (6-8 oz)
1 - Louisiana Fish Fry (8.5-10 oz)
1 -Louisiana Crawfish, Shrimp & Crab Boil (16 oz)
1 - Food Club French Fries (24-32 oz)
 
Save fast and feast big TODAY—find a store near you. Can't find one of these items? Talk to your local store director!