Toasty Halibut Tortillas

"Since it seems wrong to just drink sweet chili sauce, I invent recipes that use it. Love that stuff, love it!"
 
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Ready In:
40mins
Ingredients:
11
Yields:
2 toasty tortillas
Serves:
2
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ingredients

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directions

  • Place halibut in foil-lined pan and spread with mayonnaise. Bake at 425 F until slightly underdone, about nine minutes per inch thickness of fillet.
  • Remove cooked halibut from oven and fold foil over to keep warm and to let fish finish cooking.
  • Put tortillas on a non-stick or lightly greased baking sheet and bake for three minutes or until toasty light brown at the edges. Remove from oven.
  • Spread tortillas with soft (must be very soft to not wreck tortillas) cream cheese. I usually use my fingers and make a giant mess.
  • Place all remaining ingredients EXCEPT halibut and sweet chili sauce on tortillas, making sure to space everything out nicely.
  • Lower oven temperature to 350 F and bake loaded tortillas for five minutes.
  • Flake the halibut and add to tortilla toppings. Drizzle sweet chili sauce over the whole thing. Devour.

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Reviews

  1. Very different but so good. Great combo of flavors! My kids did not like the chili sauce but I did. We really enjoyed this recipe. Made for PAC Spring 2010.
     
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RECIPE SUBMITTED BY

I live and work in Anchorage, Alaska. I teach, so most of my life is spent grading papers, but I cook whenever I can. I like experimenting with recipes from different world cuisines and, since I do live in Alaska, I cook a lot of fish.
 
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