Oregon Wild Fish Tacos (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
8 (10-inch) flour tortillas |
8 ounces goat cheese, softened |
1 pound grilled salmon, flaked into small chunks |
8 ounces dungeness crabmeat, picked over |
8 ounces cooked bay shrimp |
6 ounces shredded cheddar |
2 tablespoons minced cilantro leaves |
1 cup julienned red bell pepper |
olive oil, for brushing |
16 romaine lettuce leaves |
2 cups minced red onion |
2 cups chopped tomatoes |
lemon wedges |
sour cream |
guacamole |
salsa verde |
Directions:
1. Spread each tortilla with goat cheese and divide the seafood, cheese, cilantro and red bell pepper evenly among the tortillas. Fold each tortilla over to close.
2. On a griddle or in a large skillet over medium heat, brush olive oil. Cook tortillas in batches until golden brown, about 2 minutes per side. Serve on romaine leaves with other garnishes in bowls.
3. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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