(makes 12-18 mini tacos)
PICO DE GALLO
1/4 cup diced fresh pineapple
1/4 cup diced fresh watermelon
1/8 cup diced yellow onion
1/8 cup chopped fresh cilantro
1 T. diced fresh jalapeno pepper
pinch each of salt and pepper
juice of one lime
combine all ingredients just before serving
BLACKENED FISH
16 oz of any quality white fish such as snapper,drum or red fish
Dardenne Brothers Crescent City Blackening seasoning
4 oz. butter
Cut fish into finger sized pieces and pat dry with paper towels. coat liberally with blackening seasoning.
Preheat skillet to a medium high heat and add butter pats. place fish into pan being careful not to over crowd the pan. cook 2-3 minutes- turn and continue cooking for 1-2 minutes longer.
CRISPY FLOUR TACOS
if you cannot find cocktail sized shells you can trim them down from larger ones.
Press into 350 degree oil with a spoon in the center and hold submerged in the oil until the shell sets in the shape of a taco. continue to cook until golden and crispy.
you may use corn, flour or wheat tortillas- fried or soft as you prefer. Use your imagination or try other toppings such as black beans, avocado, or grilled corn.
