Fish Tacos, Backcountry (MM)

12 servings
Cabbage, fresh (optional)
3.0 cup(s)
3.0 cup(s)
hot sauce to taste, optional
0.5 teaspoon(s)
32.0 ounce(s)
Beans, instant refried (dry)
3.0 cup(s)
onion, red, diced
12.0 tablespoon(s)
Tortillas (6")
24.0 whole
oil, canola or olive
0.13 cup(s)

Dietary Restrictions
Wheat / Gluten

Recipe Instructions

1. Cook rice (or cook Minute Rice according to package directions).
2. Rehydrate instant refried beans, add about 1.5 cups boiling water to 1 cup dry instant refried beans, stir well, & set aside in covered pot for 5-10 min.
3. Warm tortillas in fry pan if desired, with a little oil if you'd like.
4. Add toppings to assembled taco.

- Can add cheese or other toppings.
- Can substitute tofu, chicken, or veggies for fish.
- Ensure you get gluten free tortillas if making tacos for gluten allergy.