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How to make it

  • Boil 2 & 1/2 cups of water, and add brown rice and liberal amounts of the spices, stirring well. Bring back up to a simmer and let cook for 45 minutes.
  • Pour both cans of beans into a medium saucepan, and warm slowly.
  • Dice bell pepper, tomatoes and avocado, mix together gently in a bowl. Add a squeeze of lemon juice and salt, pepper, & garlic powder to taste.
  • Pat perch filets dry with a paper towel. Rub filets with garlic powder and a bit of pepper. In a large saute pan, heat olive oil. Chop up onion, add to saute pan. Quickly brown perch filets; about 2 minutes on each side, then turn down the heat and add teriyaki, soy sauce, and the rest of the lemon juice. Mash the fish with a wooden spoon, as you would ground meat, and remove from heat.
  • In a small fry pan, heat a tablespoon of oil and fry 1 tortilla at a time until golden, but still flexible.
  • On each tortilla, layer rice, beans, fish, then salsa. Squeeze any remaining lemon juice over the top and enjoy!

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