10-08-2013, 12:19 PM
"What do you put in your fish tacos?"
[#0000ff]No "standard" recipe. I usually grill or "dry fry" the fish fillets...maybe a little blackening seasoning. And I always use soft flour tortillas. More like a burrito than a taco. Most fish taco recipes call for shredded cabbage and I like that when I have it. But I often use just a bit of the green salad mix I have in my fridge. The main thing is the "pico de gallo" salsa. I make it fresh. The last addition is a bit of cheese...shredded jack or mozzarella. Cheddar is too strong for fish.
But, for a nice light fleshed fish like perch I often make a "gringo" taco...fried fillets in a soft flour tortilla with a bit of tartar sauce. And for catfish I fry them well done...with a dry coating mix...and then use seafood cocktail sauce (with horse radish) in the taco. A bit of lettuce and tomato...cheese optional...finishes them off.
By the way, here is a pic of the back side of Timp in mid September this year.
[inline "CLOUD HAT.jpg"]
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[signature]
[#0000ff]No "standard" recipe. I usually grill or "dry fry" the fish fillets...maybe a little blackening seasoning. And I always use soft flour tortillas. More like a burrito than a taco. Most fish taco recipes call for shredded cabbage and I like that when I have it. But I often use just a bit of the green salad mix I have in my fridge. The main thing is the "pico de gallo" salsa. I make it fresh. The last addition is a bit of cheese...shredded jack or mozzarella. Cheddar is too strong for fish.
But, for a nice light fleshed fish like perch I often make a "gringo" taco...fried fillets in a soft flour tortilla with a bit of tartar sauce. And for catfish I fry them well done...with a dry coating mix...and then use seafood cocktail sauce (with horse radish) in the taco. A bit of lettuce and tomato...cheese optional...finishes them off.
By the way, here is a pic of the back side of Timp in mid September this year.
[inline "CLOUD HAT.jpg"]
[/#0000ff]
[signature]