Bite Size Fish Tacos

                                                                    From a taste of home

 

 

TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:36 servings

Ingredients

• 1/2 cup salsa verde
• 4 ounces cream cheese, softened
• 2 tablespoons lime juice, divided
• 2 tablespoons minced fresh cilantro
• 1 teaspoon honey
• Dash salt
• 12 frozen breaded fish sticks
• 1 tablespoon taco seasoning
• 36 tortilla chip scoops
• 1-1/2 cups coleslaw mix
• 3/4 cup cubed avocado
• 3/4 cup chopped seeded tomato
• Lime wedges and additional minced fresh cilantro

Directions

• 1. In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside.
• 2. Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp.
• 3. Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips.
• 4. Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro. Yield: 3 dozen. 

Ingredients

1. For the bacon jam:
   • 1 pound thick-cut bacon, cut into 1/4-inch strips
   • 1 large onion, finely chopped
   • 1 garlic clove, finely chopped
   • 3/4 cup granulated sugar
   • 1/2 cup (packed) dried apricots (4 ounces), roughly chopped
   • 1/4 cup sherry vinegar
   • 1 sprig thyme
   • 3 sprigs rosemary
   • 1 bay leaf
   • Kosher salt
   • Freshly ground black pepper
2. For the Brussels sprouts:
   • Kosher salt
   • 16 medium Brussels sprouts (12 ounces), trimmed and halved
   • 2 tablespoons olive oil
   • 2 garlic cloves, smashed
   • 4 sprigs thyme
3. Special equipment:
   • 32 small skewers or toothpicks 

Bacon-Wrapped Dates

                                                                                                    Martha Stewart

Directions

1. Preheat oven to 450 degrees. Stuff each date with 3 or 4 pistachios. Lay a stuffed date and apricot strip on top of each bacon slice; wrap to enclose.
2. Transfer to a rimmed baking sheet. Bake until bacon is crisp, about 10 minutes, flipping each wrapped date after 8 minutes. If frozen, bake at 400 degrees for 10 minutes; flip, and bake 10 minutes more. Transfer wrapped dates to paper towels to drain. Serve with toothpicks.

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