This recipe comes from Mary Nell Reck, a local chef and restaurant owner who, sadly, is no longer with us. She also wrote a weekly cooking lesson for The Houston Post, which also no longer exists! This was from that paper on October 4, 1989.The prep work may seem a little lengthy, but it all goes together quickly once you start!
This is a combination of the best ingredients from different fish tacos I have tried. The amounts below are approximate. I exaggerate all.
This is a wonderful salad that has color, texture and loaded with taste. Although there seems to be lots of ingredients, part of it can be done in advance. Serve with some french bread, this salad is quite satisfying. I used DiB’s Parmesan Peppercorn Ranch Dressing (18877) and Tisme’s Mango Chutney (191312), but bottled dressing and Major’s Mango Chutney would be a good substitute.
Make and share this Baja Red Beans and Rice recipe from Food.com.
Make and share this Baja Chili recipe from Food.com.
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