4 mexican fish salad Recipes

flour tortillas (6 inch) or 4 corn tortillas (6 inch), cooked cod, flaked (could substitute other fish) or 3/4 lb cooked chicken, shredded, tomatoes, peeled, seeded, chopped, red onion, diced, green bell pepper, seeded and sliced, yellow bell pepper, seeded and sliced, cilantro, finely chopped, scallions, thinly sliced, jalapeno pepper, seeded, deveined, minced (wear gloves to prevent irritation), iceberg lettuce, shredded, fresh lime juice, olive oil, salt, lime wedges

fat-free italian salad dressing, canned diced tomatoes, four-cheese mexican blend cheese, cod fish fillets or 1 lb other white fish

green papaya (see cook s note), green string beans, freshly squeezed lime juice, thai fish sauce , nam pla, palm sugar , available in most mexican, latin or asian supermarkets, or substitute brown sugar, or white sugar, carrots (peeled and shredded to the same strip-size as papaya), loosely chopped cilantro leaves, loosely chopped mint, dried thai shrimp , optional, thai chiles also called prik chiles, minced, unsalted peanuts, toasted and lightly crushed, thai grilled shrimp , recipe follows, jasmine sticky rice , or steamed vermicelli rice noodles, optional, as an accompaniment, thai sweet chili and garlic sauce (recommended: mae ploy now available in most grocery stores), hoisin sauce, garlic, finely minced, ponzu sauce , or substitute the juice of 1 lime, soy sauce, splash thai fish sauce , nam pla, sriracha sauce, curry powder, ground ginger, mint, leaves removed and finely chopped , or substitute thai basil, handful cilantro leaves, finely chopped, shrimp