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Old 04-23-2009, 04:22 PM   #1


Hey - Do any of you have a good fish-taco recipe. I have a ton of tilapia in my freezer. I think this might be a good species to taco-up.

Also what do you garnish with on your tacos (cabbage/slaw?)

Thanks!!!
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Old 04-23-2009, 04:25 PM   #2
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Don't know, but whatever recipe you use include cilantro.
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Old 04-23-2009, 04:40 PM   #3
Revvy
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The fish taco recipe which I use I got online 10 years ago....trouble is I can't recall the link..But looking at this one Baja Fish Tacos

It seems closest to mine, and the lime mayonaise looks like the exact recipe from the pages I printed off back then, so this may be even an updated page.

Having said that, since my stomach cannot tolerate mayonaisse type sauces/emulsions I just keep my fish tacos uber simple,

Fresh cabbage, not slaw.
A little of my favorite mexican hot sauce (cholula)
A squeeze of fresh lime.
and maybe a sprig of cilantro if I can find some.

That's it and they are awesome!!! Especially with extremely fresh fish.
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Old 04-23-2009, 04:46 PM   #4
arturo7
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I don't really have an recipes but, are you considering grilled ft's or battered and fried Baja-style?
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Old 04-23-2009, 04:49 PM   #5

I was thinking grilled or maybe even pan fried.
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Old 04-23-2009, 04:51 PM   #6

Revvy - How do you cook your fish and do you marinate or season them?
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Old 04-23-2009, 04:52 PM   #7
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To me Battered and fried is the only true fish taco...

The best I ever had was cooked right on a beach in Ensenada on a little portable propane fryer, with the fish not even an hour outta the water. The second best was at a little taqueteria in Ensenada with a couple of ice cold negra modella especials.
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Old 04-23-2009, 04:58 PM   #8
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Quote:
Originally Posted by Schlenkerla View Post
Revvy - How do you cook your fish and do you marinate or season them?
I pretty much do it just like in the recipe with no marinade, or maybe a little lime juice a bit ahead. Though I have also added a little old bay, or some chili powder to the batter on occasion.

I've always liked to keep it simple to let the fresh flavors of the fish, the lime juice, the cabbage and the cilantro shine through.....with only a hint of heat/flavoring from the cholula.

If the fish is fresh you want to be able to taste it, not an overpowering marinade. That's sort of another reason I don't see the point of the mayo, to drown the flavor in cream....

That's also why you want to get the lightest consistency if batter as possible. You really don't want the fried batter to overwhelm it either...Think light and crispy like tempura, not brown and heavy like on a corndog.
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Old 04-23-2009, 05:00 PM   #9
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Our local BJ’s has some frozen Mahi that make great fish tacos.

I roast then peel, de-seed (most of them anyway) and cut up some jalapenos.
Add the jalapenos to some olive oil - cup depending on the number of fillets.
Hot sauce (depending on how hot you like it)
Add some fresh diced garlic
Little cumin, and chilly powder and fresh cracked pepper.
Fresh cilantro and parsley
Allow the fillets to marinate in the above mixture an hour is great, but less will do in a pinch. Turn the fillets occasionally to ensure they are well covered.
Just before grilling I hit them with some lime juice.
Put them on a med – hot grill and ladle the marinate on the fillets.
After a few minutes flip them (if they don’t release from the grill they’re not ready to flip)
I like to salt the fish on the grill
Remove when flakey. Let the sit for a couple of minutes and then flake with a fork.

Soft tortilla shells with some cheddar and Monterey jack cheese, lettuce and some fresh salsa.

The kids will change their plans so they’re home for dinner when I make this dish and it disappears quickly.


Great with a couple of homebrews too.

Reason: Grammer fix

 
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Old 04-23-2009, 05:20 PM   #10
jgln
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You need a recipe to make a taco? Don't you just get creative and pile on whatever you like?

 
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