It started with shark he caught in Mexico Essay

When shark was the catch on a fishing trip in Mexico, Greg
Pilkington of Tomales, California, came up with this way to serve it.
The mild but meaty fish holds its own with these lively seasonings.



Choose a purchased taco sauce with a heat level you like. Shark
Chili Verde Tostadas 2 hard-cooked eggs (optional) Salad oil 4 flour or
corn tortillas (7- or 8-in. diameter) 1-1/2 pounds boneless shark, cut
into 1- to 1-1/2-inch chunks 1 bottle (8 oz.) mild green or red taco
sauce 1 can (1 lb.) refried beans, heated 1 cup (1/4 lb.) shredded jack
cheese 4 cups finely shredded romaine or iceberg lettuce Sour cream and
chopped parsley

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Shell eggs and press through a wire strainer or whirl until finely
chopped in a food processor; set aside.



Pour about 1/4 inch oil into an 8- to 10-inch frying pan. Place on
medium-high heat; when oil is hot, fry tortillas, 1 at a time, until
crisp, turning to cook evenly. Rain on paper towels.



Discard all but 1 tablespoon oil in pan. Add shark and cook,
turning occasionally, until fish is light pink and moist in the center
(cut to test), about 5 minutes. Add taco sauce and heat to simmering.



Spread tortillas equally with hot beans; top evenly with cheese,
lettuce, and shark with sauce. Garnish tostadas with egg, sour cream,
and parsley. Serves 4.

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