Fish Tacos

Tortillas

Black bean salsa

Pico de gallo

Sour cream

Avocados

Lime wedges

Fish sticks cut into strips

Black Bean Salsa:

2 c cooked black beans

1 c roasted and cooled corn

½ red bell pepper, diced

½ bunch cilantro, chopped

¼ bunch green onion, diced

¼ c red onion, diced

2 T lime juice

1/3 tsp garlic, chopped

salt and pepper

Pico de Gallo:

4 cups mango

1/8 c diced red onion

2 bunches cilantro

1 bunch chopped green onions

½ T sugar

¾ tsp salt

¼ T garlic

1 T lime juice

Shrimp Mango Quesadillas

1 lb raw shrimp, tails removed and chopped small

1 large ripe mango, peeled and dived

1 ½ c Monterey jack cheese, grated

10” flour tortillas

2 T honey

3 T butter

1 lime

salt and pepper

sour cream

Melt 1 T butter. Season shrimp with salt and pepper, add to butter and cook. Remove from pan and drain any juices. Melt 2 T butter and honey together, cook until thickened (about 2 minutes). Add shrimp, squeeze lime over shrimp, toss together and remove from heat.

Sprinkle one side of tortilla with ¼ cup cheese, mango chunks, and shrimp mixture. Fold over and cook until golden brown on both sides. Serve with sour cream. Makes about 6 servings.

Enchiladas

4 chicken breasts. Boil them until white all the way through, then shred them by pulling apart with two forks.

3 c salsa
2 c sour cream
blend together for sauce

Add 3/4 of the sauce to the shredded chicken, roll into tortillas, place in greased 9x12 pan.

Top with the remaining sauce, and sprinkle with 1 1/2 cups of shredded cheddar cheese.

Bake 45 minutes at 350.

(optional ingredients: jalepenos, chiles, black olives, cilantro, etc)