Shark Taco
The Complete Book of American Fish and Shellfish Cookery, 1984
| 20 minutes — 6 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||||||||
Ingredients
| ||||||||||||||||||||||||||||||||||||||
InstructionsThe salt with egg. Cut steaks into 1 inch strips, dip them in egg, dust with cornstarch, and fry in hot (375°F) oil, browning both sides. Have ready, in separate bowls, shredded lettuce, sour cream, chili sauce, and the vegetables, chopped and mixed together. Place a piece of fried fish on each warm tortilla and let everyone help themselves to the trimmings. |
||||||||||||||||||||||||||||||||||||||
- Login to post comments

Recent comments
12 years 51 weeks ago
13 years 3 weeks ago
13 years 3 weeks ago
13 years 10 weeks ago
13 years 10 weeks ago
13 years 10 weeks ago
13 years 10 weeks ago
13 years 11 weeks ago
13 years 11 weeks ago
13 years 14 weeks ago