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Yield
Makes about 1 1/4 cups

How to Make It

Step 1

Stir together first 4 ingredients until blended; cover and chill until ready to serve. Garnish, if desired.

Step 2


FISH TACOS WITH DILL PICKLE RÉMOULADE: Prepare 1 (2-oz.) package frozen breaded flounder fillets according to package directions. Fill 5 (8-inch) soft taco-size flour tortillas, warmed, evenly with fish, 3 chopped plum tomatoes, and desired amount of shredded cabbage and Dill Pickle Rémoulade. Makes 5 servings. Prep: 10 min.

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