INGREDIENTS:6 lbs. Alaska Pollock fillets, thawed if necessary
¾ lb. chorizo or Mexican-style sausage, crumbled
1 lb. onions, chopped
8 oz. canned or fresh green chiles, diced
1 ½ lb. Monterey Jack cheese, shredded
24 flour tortillas (9-in. diameter)
guacamole, sour cream or salsa as neededDIRECTIONS:1. Cut fish into ½ inch slices; set aside.
2. Cook sausage and onions until sausage is done. Stir in fish and chiles, simmer 5 to 8 minutes; keep warm.
3. For each serving, spread ½ cup of fish mixture over one half of tortilla; sprinkle with 1 oz. of cheese and fold tortilla.
4. Place in hot skillet and cook until lightly browned on both sides. Cut into thirds and place on serving dish. Serve with guacamole, sour cream and/or salsa if desired.SERVINGS:From:Recipe from the Alaska Seafood Marketing Institute.
