On a recent trip to Kansas City, I tried something I had never eaten before… a fish taco. Apparently, it was Fish Taco Friday there, and the fish taco was supposed to be really yummy. I wasn’t sure what to expect, but I really enjoyed it. I’ve been wanting to try to make a fish taco ever since, but it wasn’t until I saw Gorton’s Southwest Tortilla fillets that I thought I could pull it off.
The Gorton’s Southwest Tortilla fillets are made with wild caught Alaska Pollock, crushed tortilla chips, Tex-Mex spices, and a hint of chili. Yup, those should do it. Since I was also cooking for the kidlets, I picked up a box of Gorton’s Roasted Garlic and Italian Herb fillets, which is more their taste.
The fish tacos that I ate in KC were dressed simply with crispy bacon, southwest ranch dressing, and a tortilla. No fuss, no muss. To get as close to that flavor as I could, I mixed light ranch dressing with taco seasoning and crisped some bacon. I doused my tortilla with the dressing, layered on the fish fillet and bacon, and waalah… fish taco Friday.
In the future, I may add some guacamole and shredded lettuce, but that, my dear friends, was pure delish as it was.
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