Fish Tacos
White fish, grilled or pan seared (we used fresh rockfish)
Slaw
1/2 c mayonnaise
1 tsp sriracha sauce
Avocado
Sour cream
Salsa verde
Soft taco shells
Season the fish with salt and pepper or a fish seasoning. Cook the fish in a large pan drizzled with olive oil or on the grill. Prepare the slaw with mayo and sriracha. Break up the fish on the taco shells, top with slaw, avocado, sour cream, and salsa verde.
Brent has named this dish "Mile High Salsa Pie" and rightly so, that's basically what it is! This is a great dish to play around with, add different ingredients or make it as spicy as you want. It's also just an easy Mexican dish to throw together. It makes great leftovers!
Mile High Salsa Pie
1 lb ground beef, browned and drained
1 pkg taco seasoning
1 can dark red kidney beans, drained
1 jar medium salsa
2 cups cheddar
4 soft taco tortillas
(You can use a soft taco kit to make this. It comes with the tortillas, the seasoning, and usually a spicy cheese mixture which makes a great addition to the meat mixture.)
Add taco seasoning to drained ground beef. Simmer for about 5 minutes. Add beans and cheese mixture (if using kit) to meat mixture. Heat for 3-4 more minutes. In a round 2 qt baking dish, layer tortilla, salsa, meat mixture, then cheese. Repeat layers until all ingredients are used, ending with cheese. Bake at 400 degrees for 20 minutes, or until cheese is melted and dish is bubbly.
