Taco Question - for everyone.

[langod]

I make some nice fish tacos -- usually tilapia or Mahmahi, but I want to try it with catfish. On a grilled corn tortilla.
A little lettuce, tomato, some fresh mexican cheese and a sauce I make from sour cream and bottled jalapenos whirled up in a blender.

 

[Slash McCoy]

https://youtu.be/A3YmHZ9HMPs

 

[tlentz]

Ah.... OK..... Remind me to pass should you think to invite me over to dinner sometime

hahahahahahahahahaha

 

[Mick]

I make some nice fish tacos -- usually tilapia or Mahmahi, but I want to try it with catfish. On a grilled corn tortilla.
A little lettuce, tomato, some fresh mexican cheese and a sauce I make from sour cream and bottled jalapenos whirled up in a blender.

 

[Avvatar]

Slash, you just made my kids dance for 15 minutes. Also, dear god I'll be humming that for days.

 

[Slash McCoy]

Yum Yum Yum, Yum, Yummity-Yum, It's Like a Dreeeeeeeeam!
Yum Yum Yum, Yum, Yummity-Yum, bring your Sour Creeeeeeeeam!!!

 

[Kooze]

I have been making fish tacos lately.

1. Place the 0.5 pound (1 big piece) of firm white fish, such as mahi mahi, cod, snapper or catfish in a baking dish and squeeze 1/4 lime over it. Add 1 clove of minced garlic, 1/8 tsp cumin, 1/8 tsp chili powder, and 0.5 tablespoon of veg oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes.
2. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
3. Grill without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
4. To make white sauce: In a medium bowl, mix together yogurt (1/8 cup) and mayonnaise (1/8 cup). Gradually stir in fresh lime juice (1/4 lime) until consistency is slightly runny. Season with 1/3 diced jalapeno, 1/8 teaspoon dried oregano, 1/8 teaspoon ground cumin, 1/8 teaspoon dried dill weed, and 1/2 teaspoon fine Korean chili pepper or ground cayenne.
5. To serve, place fried fish in a soft corn tortilla, and top with cole slaw, thinly sliced jalapeño, thinly sliced red onion, thinly sliced Avacado, diced tomato and diced green onion and white sauce.

 

[hotwheels]

I'll have to copy that hamburger and cheese smoked onion bomb!

 

[oc_in_fw]

They aren't pretty, but they were good

 

[SciTX]

Our favorite lately is the smoked tri-tip, corn tortilla, pico, sliced avocado, a bit of queso fresco or cotija, some valentina hot sauce...soooo good.

I think I'll make some tomorrow!

 

[auk1124]

I have been making fish tacos lately.

1. Place the 0.5 pound (1 big piece) of firm white fish, such as mahi mahi, cod, snapper or catfish in a baking dish and squeeze 1/4 lime over it. Add 1 clove of minced garlic, 1/8 tsp cumin, 1/8 tsp chili powder, and 0.5 tablespoon of veg oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes.
2. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
3. Grill without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
4. To make white sauce: In a medium bowl, mix together yogurt (1/8 cup) and mayonnaise (1/8 cup). Gradually stir in fresh lime juice (1/4 lime) until consistency is slightly runny. Season with 1/3 diced jalapeno, 1/8 teaspoon dried oregano, 1/8 teaspoon ground cumin, 1/8 teaspoon dried dill weed, and 1/2 teaspoon fine Korean chili pepper or ground cayenne.
5. To serve, place fried fish in a soft corn tortilla, and top with cole slaw, thinly sliced jalapeño, thinly sliced red onion, thinly sliced Avacado, diced tomato and diced green onion and white sauce.

This sounds delicious. Serve with some black beans and pico de gallo on the side and I'm sure it would be an amazing meal. I love fish tacos.

 

[Luc]

I may need to try prawn tacos as I don't make them like that. I do fish tacos like that.

Yesterday was chicken tight smoked on the weber, indirect, for around, 1hr. It was fantastic. I had pickled red onions but was missing fresh coriander

 

[Alacrity59]

I may need to try prawn tacos as I don't make them like that. I do fish tacos like that.

Yesterday was chicken tight smoked on the weber, indirect, for around, 1hr. It was fantastic. I had pickled red onions but was missing fresh coriander

For me fresh coriander is a great thing to be out of. I find it soapy tasting and always substitute parsley.

 

[SciTX]

Tri-tip tacos' tonight! I did a reverse sear on the Weber with the Slow n Sear. Flour/corn tortilla, tri-tip, pico, avocado, queso fresco, Tapatio hot sauce, and a squeeze of lime.....they were soooooooo good!!

 

[langod]

That looks fantastic, Juan! I'm hungry now.

 

[TropicalHotDogNight]

https://youtu.be/A3YmHZ9HMPs

I was expecting that to go more like this:

It's raining tacos, hallelujah, it's raining tacos, amen
I'm gonna go out to run and let myself get
Absolutely soaking wet
It's raining tacos, hallelujah
It's raining tacos, every specimen
Tall, blonde, dark and lean
Rough and tough and strong and mean

...
​

 

[Slash McCoy]

I think I'm gonna make some razor scales out of tortillas.