3 pounds Wild Alaska rockfish fillets, 4 to 6 oz. ea.
(If rockfish fillets are small you might need 2)
8 Tablespoons taco seasoning, prepared
4 cups Jack/Cheddar cheese blend, shredded
2-2/3 cups black beans, prepared, hot
1-1/4 cups pico de gallo, prepared
1 cup sour cream
1 cup guacamole, prepared
1-1/2 pounds corn tortilla chips, prepared
8 Tablespoons cilantro, chopped
Sprinkle each side of the Alaska rockfish with ½ Tbsp. of the taco seasoning. Hold covered under refrigeration until needed.
One Serving: Grill or griddle 1 portion of Alaska rockfish 2-3 minutes on each side, turning carefully. Mound 3 ozs. of tortilla chips on a serving plate. Sprinkle with 1/3 cup of black beans, then flake the grilled fish evenly over the chips, then cover evenly with ½ cup of cheese. Place in hot oven or under salamander and cook until the cheese melts. Remove and evenly distribute 3 Tbsp. pico de gallo, 2 Tbsp. sour cream and 2 Tbsp. guacamole over the melted cheese. Garnish with 1 Tbsp. chopped cilantro. Serve.
Swapped meats: ground beef or chicken