Connie Jo's Recipes
These are so simple. In our family of vastly differing tastes and the hustle and bustle of school, work, sports and homework there are some nights when I take the easy path to a meal that everyone loves and I can skip a lot of cooking. These fish tacos are incredibly simple because I rely on Gorton’s Beer Battered Fish Fillets (frozen) and Connie Jo’s Mango Spitfire All Purpose Sauce to make them tasty enough that the whole crowd is happy and asking for seconds. I pop the fillets in the oven for 20 min while I warm up the corn tortillas on the stove. Because I can’t get enough of fresh mango, I slice long spears. Once the tortillas and fish are ready, the tacos are simple to assemble. Tortilla, (often we use corn) fish, mango spears, Pico de Gallo, (we buy ready made from HEB) some shredded lettuce and then drizzle Mango Spitfire! Yum, and very little clean up. Some might call it cheating, I call it a once in a while treat.
These are so simple. In our family of vastly differing tastes and the hustle and bustle of school, work, sports and homework there are some nights when I take the easy path to a meal that everyone loves and I can skip a lot of cooking. These fish tacos are incredibly simple because I rely on Gorton’s Beer Battered Fish Fillets (frozen) and Connie Jo’s Mango Spitfire All Purpose Sauce to make them tasty enough that the whole crowd is happy and asking for seconds. I pop the fillets in the oven for 20 min while I warm up the corn tortillas on the stove. Because I can’t get enough of fresh mango, I slice long spears. Once the tortillas and fish are ready, the tacos are simple to assemble. Tortilla, (often we use corn) fish, mango spears, Pico de gallo, (we buy ready made from HEB) some shredded lettuce and then drizzle Mango Spitfire! Yum, and very little clean up. Some might call it cheating, I call it a once in a while treat.
Connie Jo