As you would guess, these were VERY similar to Fish (Stick) Tacos. Especially since I used soft-taco size tortillas because I had them and was too cheap to buy the burrito-size ones. The addition of refried beans, Mexican rice and Salsa Cream (p. 40: 1 part green salsa, 2 parts sour cream). Mike, again, was skeptical about this dish but said it was pretty good. I think if I had approached it as a taco instead of burrito it would have made a difference.
Stay tuned this week for: Tuna Casserole (we’ll see how it compares to my stepmom’s recipe), Roasted Tomato Pasta and The Best Chicken/Egg Salad. Oh, and Crab Wontons, too!