Southwestspicyfishsandwich Recipes

Steps:

• Combine all ingredients and store in a sealed jar.

Steps:

• Heat olive oil on medium high in a large frying pan. Sprinkle tilapia fillets liberally with southwest seasoning. When oil is hot, add fillets. Cook 3 minutes on each side. Remove fish to a plate.
• Slice cheese into thin slices. Make chipotle mayonnaise (see recipe below).
• Heat grill pan to medium high. Lightly butter the buns and grill, buttered side down until browned. Add thinly sliced cheese to the bottom of each bun. Melt the cheese under a broiler or toaster oven and remove from oven. Add a fish filet to each bun. Place a romaine lettuce leaf on top of the fish. Add 1 tablespoon of chipotle mayonnaise to each bun top and place the bun on top of lettuce.
• Chipotle Mayonnaise Recipe:.
• Place one 7 or 8 oz. can of chipotle peppers in adobe sauce in food processor. Pulse until peppers are well chopped. Add 3 tablespoons of the chipotle sauce to 1 cup of mayonnaise. Freeze or refrigerate remaining chipotle sauce for future use. Refrigerate remaining chipotle mayonnaise.

Steps:

• Preheat oven to 425°F. Moisten fish fillets with water. Shake off excess. Add taco seasoning mix to the coating mix in shaker bag.
• Shake 1 or 2 fish fillets at a time with coating mixture. Place in 15x10x1-inch baking pan sprayed with cooking spray. Discard any remaining coating mixture.
• Bake 12 to 20 minutes or until fish flakes easily with fork. Serve with salsa.

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Steps:

• Stir together spices in a small bowl.

Steps:

• Mix first 5 ingredients in small bowl. Cover and refrigerate until ready to use. Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Toast bread. Spread mayonnaise mixture evenly over bread slices. Cover 2 bread slices with turkey, then tomato, avocado and bacon. Season generously with salt and pepper. Top with lettuce and remaining bread slices. Cut diagonally into quarters. Skewer each with frilly toothpick if desired and serve.