The Old Folks Home

[casportpony]

Any of u west coast folks have a good fish taco recipe?
What type of fish? Corn or flour shell? Toppings? Thanks in advance.
I have never had one and am sick and tired of reading about how delicious they are.

What kind of fish do you have access to?

-Kathy

 

[1kluckychik]

What kind of fish do you have access to?

-Kathy

catfish, crappie, bass, bluegill, shellcracker, warmouth, white amur, talapia live. I can buy most anyrhing from the sea frozen

 

[Beer can]

catfish, crappie, bass, bluegill, shellcracker, warmouth, white amur, talapia live. I can buy most anyrhing from the sea frozen

Crappie or bluegill fillets would make the best IMHO.
I never had one either until visiting downtown Disney, now Disney Springs, Orlando, free admission and some great restaurants, don't remember if it was the dinosaur place 'T-rex' or the Amazon place 'The Rainforest' lots of restaurants, Iron Chef Morimoto has a couple and Wolfgang Puck.
Don't remember which of the first two I had a few awesome fish tacos, but they were good, little heavy on the fresh cilantro, but good. Fish was battered and deep fried.
Awesome stuff for kids, and awesome booze...drinks were to die for...we don't usually partake. ..

 

[1kluckychik]

Bhut jolokia X Sweet Apple offspring
Over
Sweet Apple X Habanero offspring
=

Super sweet very hot chilis. I have seeds

 

[drumstick diva]

How can anything be very sweet and hot? Can't imagine but, then I can't handle any spices.

Like I accidentally bit into a grocery store sample only to find second later, I had to dump it immediately - it was horse radish. Won't make that mistake again

 

[Latestarter]

Out here in CO they/some make the fish tacos also with grilled fish like tuna or the like...as well as the deep fried kind. Maybe a tad healthier... other than that, add some greenery, hot sauce, shredded cheese and it's pretty much like any other taco... just subbing one meat for another really.

 

[perchie.girl]

You have to remember Mexico is a big place with states like the US.... and there are regional differences in the way food is cooked.

Fish Taco.
Any kind of fish that you like that stays a bit firm after cooking This includes shell fish like shrimp.

I prefer the fish to be either steamed or lightly sauted WITHOUT breading but it can be deep fried in batter too. Even Good quality Fish sticks work. I use Tilapia or pollock or Cod..

Instead of lettuce use Shredded cabbage finly shreaded

Pico De Gallo.... Which is chopped Onion Tomato cilantro garlic and a bit of lemon juice.... you can make that as spicy or mild as you prefer I have had it with Serrano Chiles in it but I prefer my pico to be milder. What ever goes with the fish you are using.
Some Pico De Gallo is made with fresh mango too.... what ever you like with fish.

Corn tortillas use two because the taco is pretty juicy. Steam those as well. or cook lightly in vegetable oil... you want them to be done enough to hold togeter but not crispy...

Mexican Creme Freshe.... Or Mexican sour cream... If you cant find any Sour cream mixed with a little lime juice

Assembly

two cooked corn tortillas one on top of each other
cabbage
Pico de gallo
fish
more cabbage
sour cream

Fold the shell over and set the next one right up against it... Two tacos will look like a book with fish and cabbage book marks...


Serve with a lime slice for each taco... If you read a Mexican recipe and one of the ingredients is Limon.... they mean lime...
Lime is sweeter than Lemon in some ways it has more acid therefore you need less of it.

Here are a couple of recipes on line....

http://www.caciqueinc.com/recipes/grilled-fish-tacos-with-tequila-lime-crema/
http://www.foodnetwork.com/recipes/food-network-kitchens/baja-fish-tacos-recipe.html

So there is no one single way to make em.... Cilantro is is optional.. If you dont like it try using a very sharp knife to chop Cilantro It has a kind of soapy flavor if its chopped with a dull knife.... I like it in the restaurant but iI wont use it at home...

deb

 

[perchie.girl]

Quote:

How can anything be very sweet and hot? Can't imagine but, then I can't handle any spices.

Like I accidentally bit into a grocery store sample only to find second later, I had to dump it immediately - it was horse radish. Won't make that mistake again

I know you are responding to the pepper image.... But sweet and hot go very very well together. From Asian flavors to Mexican..... In the form of sauces or coatings.... and they can be very very hot so Hot they would make even the biggest pepper fan grab something to chill down the fire.

ONe of my favorite Chile Sauces has Chocolate in it.... and no its not sweet. Poblano Chili sauce is the National Sauce in Mexico... There are as many local recipes for this as there are people in Mexico it seems... Kind of like Barbeque sauce in the us.... Everyone says their Barbeque sauce is best....

Poblano sauces can vary from almost black to Red or even greenish. depending on what kind of meat its being served with.

I had Mole Poblano.... proniunced Molay.... the very first time cooked by my then Boyfriends Mama.... They were from Guadalajara so her sauce was mild. But oh so rich in flavor....

http://www.mexonline.com/molepoblano.htm

deb

 

[gpeters3]

Quote:

I know you are responding to the pepper image....    But sweet and hot go very very well together.  From Asian flavors to Mexican.....   In the form of sauces or coatings....  and they can be very very hot   so Hot they would make even the biggest pepper fan grab something to chill down the fire.

ONe of my favorite Chile Sauces has Chocolate in it....   and no its not sweet.   Poblano Chili sauce is the National Sauce in Mexico...   There are as many local recipes for this as there are people in Mexico it seems...  Kind of like Barbeque sauce in the us....  Everyone says their Barbeque sauce is best....    

Poblano sauces can vary from almost black to Red or even greenish.   depending on what kind of meat its being served with.

I had Mole Poblano.... proniunced  Molay....  the very first time cooked by my then Boyfriends Mama....    They were from Guadalajara so her sauce was mild.  But oh so rich in flavor.... 

http://www.mexonline.com/molepoblano.htm

deb

My wife puts peanut butter in her chicken mole to cool it down for sissy mexicans in the family. She personally likes everything very hot and makes a distinction between hot and sweet and gags on savory food that she deems sweet. You need to understand she is a texmex and actually speaks 3 languages, English, Spanish and Dora so sweet means something different to her than most of us would understand. Her family still has a ranch in Dorango, Mexico. Ive been with her 14 years now and still understand very little Dora because it varies with her mood.

Suffice it to say, she makes some very nice tamales and spanish rice and, while Chile Relono varies more than the weather, I like that too, even with the skins still on. We just haven't had much success getting big ones in our garden. I usually make the Nachos using our own canned pickled peppers with onion and carrots mixed in. I usually make them from jalapinos or serranos or both. I can eat it because the vinager cools it down some.

I used to get up at 4am to start boiling the pork shoulder, then her sisters and friends would come over around 7 or 8 to make the massa and prepare the husks then Dora would portion the meat mixture and wrap them and place them in the steamer. I'm going to start something here i may regret but she was raised believing that only one person could handle the meat or they wouldnt cook properly. There is no scientific reason to believe that but that is what she was taught as a child and still argues with me about it today All our friends say her tamales are the best they ever had. (She doesnt skimp on the filling)

 

[Beer can]

I just found my new favorite hot sauce at a real dollar store for a buck, bought a bunch. It's $6 in the store. Good till june 2018 so not out of date.
Lingham's hot sauce, and extra hot, I got some of both.
Made in Malaysia for over a hundred yrs. It's sweet and hot, very good flavor, excellent for hot sticky wings and ribs.
They just took the top three places and top two in two different categories, six awards all together of the 2016 Fiery Food Challenge in Irving, Texas against national and international hot sauces.
Awesome sweet and spicy flavor and nice and thick.