04 Feb Summer Fish Tacos
1 – 9 oz. jar Cannon’s Sweet Hots
1 to 2 lbs. grilled Yellowtail
2 corn tortillas per person or 1 10 inch flour tortilla per person
Chopped tomatoes (1/4 tomato per taco)
Chopped avocado (1/4 avocado per taco)
Chopped onion to taste (optional)
2 Tablespoons olive oil
FISH: You may use any grilled fish such as tuna, halibut or salmon. If desperate, fish sticks may also be used.
Heat olive oil in skillet on stove. Place each CORN tortilla in skillet separately for 1 to 2 minutes to soften and then drain. (Warm flour tortilla in microwave for 25 seconds just prior to making tacos)
Chop tomatoes, avocados and onions. Shred lettuce and grate cheese before warming tortillas. Break fish into bite size pieces. After draining (or warming) tortillas, fold in half. Fill with fish and desired condiments, then top with Cannon’s Sweet Hots (Mild, Hot or Jalapeno to taste).