INGREDIENTS:6 lbs. Alaska Pollock fillets, thawed if necessary ¾ lb. chorizo or Mexican-style sausage, crumbled 1 lb. onions, chopped 8 oz. canned or fresh green chiles, diced 1 ½ lb. Monterey Jack cheese, shredded 24 flour tortillas (9-in. diameter) guacamole, sour cream or salsa as neededDIRECTIONS:1. Cut fish into ½ inch slices; set aside. 2. Cook sausage and onions until sausage is done. Stir in fish and chiles, simmer 5 to 8 minutes; keep warm. 3. For each serving, spread ½ cup of fish ...

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