INGREDIENTS:6 lbs. Alaska Pollock fillets, thawed if necessary ¾ lb. chorizo or Mexican-style sausage, crumbled 1 lb. onions, chopped 8 oz. canned or fresh green chiles, diced 1 ½ lb. Monterey Jack cheese, shredded 24 flour tortillas (9-in. diameter) guacamole, sour cream or salsa as neededDIRECTIONS:1. Cut fish into ½ inch slices; set aside. 2. Cook sausage and onions until sausage is done. Stir in fish and chiles, simmer 5 to 8 minutes; keep warm. 3. For each serving, spread ½ cup of fish ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.