Robin came up with this really fantastic Open-faced Fish Tacos. Using rolled out and browned in Crisco, she used Grand Biscuits. Then a sour cream, lime and cumin mixture is spread on the browned rolls. (Left-Click the photo and go full screen to see the layers.) We used talapia and placed that on the rolls. Topped with shredded cabbage, cilantro, avocado and a dollop of the sour cream mixture. Add to that a Pico de Gallo I made this afternoon that has diced English cucumber added to the tomato and green onions, and you have an awesome sandwich. Serve with an iced mixture of unsweetened Pomegranate juice, fresh made ginger ale, lime juice and a splash of Cholula Hot Sauce and you’ve got a super treat! We’ll have this again …. guaranteed! Enjoy.