1 pound ground carp
3 Tablespoons vegetable oil
1 package taco seasoning
1/2 cup water
Sliced tomato (or salsa)
12 flour tortillas
Shredded lettuce
Grated cheddar cheese
Taco sauce
Sour cream



Before shredding the fish, remove mud vein, or redish-brown section of meat. Cook the shredded fish in the oil until its color changes.

Add the taco seasoning and water. Cook until nearly dry, stirring occasionally.

Heat flour tortillas in a dry fry-pan, turning to lightly brown on both sides. They should still be soft and pliable when warm.

Fill each tortilla with fish mixture.

Add grated cheese, taco sauce, lettuce, tomato chunks (or salsa) and top with sour cream.




This recipe is from How To Cook Fish -

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