Fish Taco Chili Pie

Day 73

A ménage à trois of food favorites. Who, could resist? Chili, fish tacos, and pie- in love, sweet love. Enjoy your PI Day.

Add to a pan:
1 pound of catfish, diced
2 T olive oil.

Fry on high heat 5 minutes.

1 C diced onion
1 C diced green pepper
½ C diced carrot
1 C mild salsa
½ C diced tomato
2 T chili powder
1 T garlic powder
1 t Sri Racha sauce

Simmer on low heat for one hour.

2/3 C spicy pickled carrots with onion
1 egg, beaten (thickens the chili)
Simmer until egg sets.

Prepare 2 pie crusts (top and bottom) according to package directions (we used Jiffy brand)

Layer chili atop the bottom crust.

Top with:
½ C cheddar cheese

Layer on the top crust and pinch off the edges.

Bake at 450F for 14 minutes.


Fish Taco Pie- Prebake

Fish Taco Pie- Prebake

Finished chili fish taco pie- It's good

Finished chili fish taco pie- It’s good

Tasting notes:

While the concept of folding fish taco chili into pie crust appears (charitably) avant garde, somehow this flippin’ worked. The unison of three disparate entities for the common good- it’s chili (or you know, whatever) at its finest.
Anyway, we all enjoyed this recipe. Really, it was, somehow, very tasty.
On a semi-related note- one of the ITP posited- “Would a pie made with beef be properly called a ‘cow pie?’” Food for thought indeed.

This entry was posted in Fish/seafood, hybrid chili, Mash-up, vegetables and tagged , , , , , , . Bookmark the permalink.

One Response to Fish Taco Chili Pie

  1. Pingback: chili365

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