Fish Tacos Ala Kathie Lee And Hoda

• Fish filets (we typically use 2 small salmon filets for 2-3 tacos)
• Fish seasoning (Boston Bay)
• Fresh cabbage slaw (no dressing yet)
• Pico di gallo (may use salsa, but fresh is best)
• Chipotle dressing (on the show he said "Chipotle aiole")
• Corn tortillas
• Avocado (optional)

1. Poor out appropriate amount of slaw for the number of tacos, perhaps 4 oz for 4 tacos. Add 1/2 cup pico and 2 Tbsp dressing to 4 oz slaw.
2. Pat dry salmon. Season salmon. Pre-heat oil in frying pan. Saute about 5-7 min (skin side down if applicable). Cook almost all the way through and flip. Cook no more than 3 min. Don't overcook.
3. Briefly heat tortillas on each side in the frying pan.
4. To assemble, place 1 fillet on the warmed tortilla (it will probably crumble). Top with dressed coleslaw . Add avocado slices if desired.

filets, cabbage, gallo, dressing, tortillas, avocado

Taken from www.epicurious.com/recipes/member/views/fish-tacos-ala-kathie-lee-and-hoda-51998611 (may not work)