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1
Thaw your salad shrimp and drain well. Pat dry with a paper towel. Set aside.
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2
Spray butter spray into a well-seasoned iron skillet and toss in the sliced mushrooms, peppers, green onions, garlic--sprinkle in the cumin, and stir-fry on medium heat, lightly, until slightly softened. Add the shrimp (which are pre-cooked), stir-fry for one minute. Pour all the salsa into a dish, cover and set aside.
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3
Do not clean out the skillet! Spray it with butter spray again and lay the tilapia/flounder filets around the pan, spray them a little with the butter spray, then sprinkle on the garlic and cumin. Cook until fish filets begin to turn white, then flip them over, pour on the Worcestershire sauce, and a pinch of salt, them cover and cook on low heat for 10 minutes--turn them half way through.
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4
Spray a long cookie sheet with butter spray, lay the tortillas out on it, spray with a little more butter spray on top, and place in a 350 degree oven for 6-10 minutes (depending on how hot or crispy you want them--more heat makes them more stiff and a little chewy).
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5
Place fish in a separate dish, sprinkle with Tapatio hot sauce. Set out the Shrimp Salsa either in it's own dish, or you can garnish the fish with it and top with a little chopped cilantro. Set out the tortillas in a basket or shallow dish covered with a cloth to keep them warm. Serve with avocado and sour cream.
