emove from heat form into taco shell then set aside. Shells
ith mango and avocado and fish, so. I like them
ell.
Cut the white fish into 1 oz pieces and
nced jalapeno pepper. Rinse the fish under cold water, pat
Place a tortilla on a microwave-safe plate.
Spread cream cheese, then salsa on top.
Add Fish on top of salsa, then the slice of cheese and lettuce.
Microwave 30 seconds. This makes it easier to fold tortilla around filling.
Fold up burrito style, or like a large egg roll.
Enjoy!
NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.
eat, onion and garlic. Add Taco Seasoning Mix, cumin, diced green
n its smell, throw the fish and pine nuts in, add
ne lime half into the fish taco sauce mixture, then whisk thoroughly
t is added.
Dust fish in extra flour. Working in
Brown meat and onions, drain off any grease.
Mix water, ranch dressing mix and taco seasoning into meat.
Drain and rinse beans, add to meat along with all other ingredients.
Cover and simmer for 45 minutes.
Heat olive oil in a nonstick pan.
Add fish and top with lemon juice, cajun and old bay seasoning, and salt. Cook until both sides are well cooked.
Break up fish into bite size chunks.
Preheat oven to 400 degrees.
Stretch out pizza dough on a cookie sheet that has no long sides and has been lined with non stick foil.
Top dough with salsa, cheese, and fish.
Cook for 10 minute and then slide pizza onto the oven rack and cook for another 5 minute.
Remove from oven and top with desired toppings.
excess water in the fish, the recipe will come out runny
late to drain.
Season fish with salt and pepper. Wipe
ncorporated.
To Make the Fish: Mix flour, cumin, chili powder
Mix together mayonnaise, sour cream and taco seasoning; set aside. IN a large 9 x 13-inch glass dish, layer the following in order: bean dip, avocado dip, taco seasoning mixture, onion, tomato, olives and sharp Cheddar cheese. Refrigerate until ready to serve.
Pat the fish filet strips dry with paper
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Place first 5 ingredients in crock-pot on high until thoroughly hot.
Add Velveeta.
Turn on low until melted.
Stir and serve with chips, taco shells or wrap in tortillas.
owl.
Combine fish (I used Halibut, the recipe actually calls for
medium bowl, blend the taco seasoning mix and refried beans