For lunch today I had leftover fish tacos. I added extra corn to the fish, rice, avocado, beans and salsa verdes sauce. Instead of once again stuffing a tortilla shell I chose to oil, spice with salt, pepper, chili seasoning and then cut into triangles a couple of shells which I baked at 400 for about 5 minutes to crisp up. This was heavenly! I could have eaten another bowl had there been any more. I had to restrain myself to reserve a few tbsp of the mixture to give to Sandy (my retriever) for her snack (mixed in with a bit of her dog food).
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