Recipe courtesy of Morton's Bistro Northwest
"Oregon Wild" Fish Tacos
- Level: Easy
- Yield: 4 to 6 servings
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
8 (10-inch) flour tortillas
8 ounces goat cheese, softened
1 pound grilled salmon, flaked into small chunks
8 ounces Dungeness crabmeat, picked over
8 ounces cooked bay shrimp
6 ounces shredded Cheddar
2 tablespoons minced cilantro leaves
1 cup julienned red bell pepper
Olive oil, for brushing
Garnishes:
16 romaine lettuce leaves
2 cups minced red onion
2 cups chopped tomatoes
Lemon wedges
Sour cream
Guacamole
Salsa verde
Directions
- Spread each tortilla with goat cheese and divide the seafood, cheese, cilantro and red bell pepper evenly among the tortillas. Fold each tortilla over to close.
- On a griddle or in a large skillet over medium heat, brush olive oil. Cook tortillas in batches until golden brown, about 2 minutes per side. Serve on romaine leaves with other garnishes in bowls.