Recipe - Muchos Tacos

fish filling & citrus
topping
2 tablespoon Olive oil
1 pound Cleaned squid; cut into
1/4inch rounds
1 Peeled clove garlic; passed
through a press
2 tablespoon Tequila or fresh lime juice;
(up to 3)
One half cup Black olives
Salt and dried red pepper
flakes
Mesclun; arugula or
watercress salad, dressed
with cumin vinaigrette
citrus salsa, optional
1 Red grapefruit or 2 navel
oranges, peeled and cut
into supremes, mixed with
One fourth cup Finely minced red onion and
a little bit of olive oil,
to taste

Heat the oil in a skillet. When hot add the squid and garlic and saute for
1 One half minutes only, stirring continuously, until the squid rings turn
opaque. Add the tequila and cook for 30 seconds or until evaporated. Remove
from heat and add black olives. Season to taste with salt and crushed red
pepper. Set some dressed salad in a heated taco and fill with squid.

(To make cumin salad dressing, mix One fourth teaspoon of ground cumin in your
favorite dressing or in a mustard vinaigrette.) You can top this with the
citrus salsa if you wish.

Yield: 4 servings

Kid filling and topping:

2 tablespoons oil 8 ounces ground chuck beef One half teaspoon dried oregano 1
teaspoon chili powder 1 cup thawed frozen corn kernels 4 to 6 tablespoons
prepared tomato sauce, ketchup or barbecue sauce Salt Sour cream and
chopped fresh tomatoes for topping

In a skillet heat the oil. When hot add the ground chuck and saute,
stirring continuously until the meat is no longer pink. Drain excess fat.
Add dried oregano, chili powder and corn kernels. Stir in tomato sauce,
ketchup or barbecue sauce and bring to a simmer. Season to taste with salt.
Spoon in the center of the tacos and top with sour cream and chopped
tomatoes if the kids like it.

Yield: 2 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer 4paws@netrax.net.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6713 Posted to MCRecipe Digest
V1 #728 by 4paws@netrax.net (ShermeyerGail) on Aug 08, 1997