Monday, November 14, 2011

Fish tacos ... er, burritos?

We have to try this with real fish and not frozen fish sticks someday, but they hit the spot where I keep my craving for Del Taco fish tacos.  Only these were better.  Really.  I just used what I had on hand because I realized at 4:15 I had nothing thawed to make for dinner. 

Fish sticks (8 per burrito)

Flour tortillas
Mayonnaise (about 1/2 c)
Dill pickle relish (about 1-1/2 Tbs)
Sweet pickle relish (about 1 Tbs of the juice only and about 1 tsp of the relish)
Tomatoes (2 large romas)
Shredded broccoli slaw (about 1/2 c)
Chopped green onions (about 2 Tbs)
Juice from one lime (I actually used about 2 Tbs of grapefruit juice because I was out of limes and had a grapefruit)
Tabasco sauce to taste

Prepare fish sticks according to package directions.  While baking, combine mayo, dill relish, and sweet relish.  Adjust these according to taste -- it was much too salty without the sweet relish, but too much sweet relish could be gross.  Let sit while you prepare the pico.  Chop the tomatoes, give the shredded broccoli slaw a rough chop, throw in the green onions, and the citrus juice.  Mix it up and add a couple shakes of Tabasco sauce. 

When the fish is done, lay out one tortilla.  Spread about 1 Tbs of tartar sauce down the center of the tortilla and top with about 2 Tbs of the pico.  Add 8 fish sticks to the center, from the top to about 1/3 of the way from the bottom.  Roll up and give to your skeptical husband, who thought it would taste weird but immediately upon finishing the first, asked for another.

*number of servings is entirely up to you and how many fish sticks you cook.

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