Monday, April 03, 2006

Fish and Shrimp Tacos

8 breaded fish sticks
8 medium pieces uncooked shrimp
3 T mayonnaise
3 T plain yogurt
1 t chipotle chili powder (I use McCormick's)
6 small corn tortillas (use 12 and double them if they're really thin)
grated cheddar cheese
diced tomato
shredded cabbage

Cook fish sticks according to package directions. Boil shrimp a couple minutes until pink. Remove tails and keep warm. In a small bowl, combine mayonnaise, yogurt, and chili powder. Put corn tortilla on a hot griddle or skillet. Put cheddar cheese and two fish sticks or 4 pieces shrimp on each tortilla. Just as cheese melts, remove from griddle to a plate. (If you cook them too long, they get hard) Top each with a couple teaspoons of mayonnaise-yogurt mixture, some diced tomato, and some shredded cabbage. Fold in half to eat. Makes 4 fish tacos and 2 shrimp tacos.

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