Carp Tacos
• 1 pound ground carp
• 3 Tablespoons vegetable oil
• 1 package taco seasoning
• 1/2 cup water
• Sliced tomato (or salsa)
• 12 flour tortillas
• Shredded lettuce
• Grated cheddar cheese
• Taco sauce
• Sour cream
Before shredding the fish, remove mud vein, or reddish-brown section of meat. Cook the shredded fish in the oil until its color changes. Add the taco seasoning and water. Cook until nearly dry, stirring occasionally. Heat flour tortillas in a dry fry-pan, turning to lightly brown on both sides. They should still be soft and pliable when warm. Fill each tortilla with fish mixture. Add grated cheese, taco sauce, lettuce, tomato chunks (or salsa) and top with sour cream.
Source: http://mag.audubon.org/articles/blog/recipes-invasive-species-asian-carp
