Fish Tacos

1/2 c sour cream

1/2 c mayonnaise

1/4 c chopped fresh cilantro

4 green onions

1 red bell pepper, diced

1 pkg (1/4 cup - or 1/2 as much if you are wimpy Erika-style) taco seasoning

1 lb white fish, cut into 1" pieces

2 T vegetable oil

2 T lemon juice

taco shells

toppings (shredded cabbage, chopped tomato, lime juice, taco sauce, etc)

1. Combine sour cream, mayo, cilantro and 2 T taco seasoning mix in bowl.  (Not in the original - but this is also good to combine with shredded cabbage at this point and make a slaw-like topping - plus the cabbage stays on better!)

2. Combine fish, oil, lemon juice and 1 T seasoning in bowl.  Pour into skillet.

3. Cook, stirring constantly, over med-hi heat for 4-5 min or till fish flakes easily.

4. Put fish and toppings in taco shells.

For a Food Storage adaption:  Use ranch dressing instead of mayo/sour cream.  Use canned fish for tacos and dried cilantro and onion (pepper too if you have it).