MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Swell Shark Bite Tacos
Categories: Seafood, Citrus, Greens, Herbs
Yield: 4 Servings

2 lb Thresher shark
Olive oil
Tortilla shells

MMMMM----------------------------SLAW---------------------------------
1 lg Raw beet; grated
2 Blood oranges; sectioned
Cabbage mix
1 sm Bunch cilantro; chopped
Lime Juice; plenty
Salt & pepper

MMMMM---------------------------AIOLI--------------------------------
4 cl Garlic; mashed, chopped fine
1 Jalapeno; minced
1 c Greek yoghurt
Lime juice
Salt & pepper

MAKE THE SLAW: Mix the slaw ingredients together. Set
aside. Slaw is done.

MAKE THE AIOLI: Smash or chop the garlic and jalapeno with
some salt. Add to whichever creamy base you chose from the
options above. Salt. Pepper. Squeeze of lime. Done.

GRILL THE SHARK: Add some olive oil, salt and pepper, then
toss it on the grill until the middle starts to cook. Pull
it off. Shark is done.

ASSEMBLE: I'm a fish, then slaw, then sauce type. But if
you're a sauce first type, go with that.

Recipe feeds 3-4

BY: Nicki St. Regis

Recipe from: http://blog.swell.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Chorizo Tacos
Categories: Poultry, Pork, Vegetables, Herbs, Cheese
Yield: 4 Servings

1 tb Oil
1 lb Ground chicken
1 ts Salt
1 ts Ground cumin
12 Taco shells
3 oz Bulk chorizo
3 Scallions; chopped
Salt & freshly ground pepper
2 lg Tomatoes; chopped
1/2 Head iceberg lettuce;
- shredded
2 c Grated cheddar cheese
Salsa

Preheat the oven to 350ºF/175ºC.

Heat oil in a nonstick frying pan.

Fry the chorizo, breaking up any lumps, and stirring to
cook evenly.

Add the chicken, salt and cumin and fry over a medium
heat until the chicken is cooked through, 5 to 8 minutes;
continue to stir frequently to prevent large lumps from
forming.

Meanwhile, arrange the taco shells in one layer on a
large baking sheet and heat in the oven for about 8 to 10
minutes, or according to package directions.

Add the the scallions to the chicken/chorizo mixture and
stir to combine; cook until just warmed through, stirring
occasionally.

Add salt and fresh ground black pepper if desired, to taste.

To assemble the tacos, place 1 to 2 spoonfuls of the
chicken mixture in the bottom of a warm taco shell.

Top with a generous sprinkle of chopped tomato, shredded
iceberg and grated Cheddar cheese.

Serve with tomato salsa and enjoy!

From: "Feed Me Phoebe's Spring Break-out Recipes" by
Phoebe Snow

RECIPE FROM: http://www.huffingtonpost.com

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... Liberal: One who knows exactly how to spend *your* money.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)