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Carp Tacos

 

Ingredients

• 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 carp, remove mud vein, or redish-brown section of the carp's meat. Cook the shredded carp 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 the carp mixture. Add grated cheese, taco sauce, lettuce, tomato chunks (or salsa) and top with sour cream.

 

 

This recipe has been generously contributed by www.fishingworks.com.  

 

 

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