2016 1st Place Appetizer – Grand Champion – Most Creative
John Mulryan

“Tailgate Tacos”

Filling:
2 cups cooked rice
15 oz. can Black Beans
1 cup frozen corn (thawed)
1 cup frozen peas (thawed)
2 tsp. creole seasoning
12 oz. sausage links – diced
1/3 cup diced green peppers
3 tbsp sliced green onions
3 tbsp chopped parsley
14 flour tortillas
Louisana Fish Fry batter – follow instructions for batter and set aside

Instructions: On medium heat, cook onions and bell peppers until soft, add sausage and heat. Add the black beans, corn, peas, parsley and creole seasoning. Cook over low heat for 15 minutes. Fill flour tortillas with filling ingredients and roll into taco (burrito). Use flour and water to seal the edge of the tacos. Dip tacos in the Louisiana fish fry batter (shake excess) fry in a large pot of oil heated to 350 degrees until golden brown, about 30 seconds per side. Drain on paper towels and serve with dipping sauce.

Sauce:

1 cup mayonnaise
1/3 cup butttermilk
1/3 cup sour cream
1-4 oz. can chopping jalapenos
1/3 cup cup cilantro
1 – 1 oz. package Ranch mix
1/2 tsp. minced garlic

Mix together and let chill.