Originally Posted by threebag02:
Lew, how them Guacamole Slices coming along?
I had about 10 avocados I mashed up last night. Threw in everything but the kitchen sink. I had a bag of Tostitos and they were salty as heck and mixed well with the guacamole. Then had a couple of bacon wrapped fillets and large shrimp I threw on the “Daniel Boone Pellet Smoker” with corn on the cob and roasted jalapeños. Threw some Spanish rice on the side and it was pretty freaking amazing. The fillets were perfect. Washed it down with a few Dos Equis.
I'm starting to convince myself that guacamole on an omelette is even better than gauc on Mexican dishes.
3 eggs, spoonful of ricotta, mushroom, bell pepper, onion, baby bello, kalamata olive. A little buffalo mozz, and little sharp cheddar. Cook it up and top with guac. Toast on side to honor Buzz. [Reply]
Originally Posted by threebag02:
Lew, how them Guacamole Slices coming along?
I had about 10 avocados I mashed up last night. Threw in everything but the kitchen sink. I had a bag of Tostitos and they were salty as heck and mixed well with the guacamole. Then had a couple of bacon wrapped fillets and large shrimp I threw on the “Daniel Boone Pellet Smoker” with corn on the cob and roasted jalapeños. Threw some Spanish rice on the side and it was pretty freaking amazing. The fillets were perfect. Washed it down with a few Dos Equis.
I’ve cornered the market on guacamole slices.
I had Mexican from a local place last night. Amazing hot salsa and guacamole sauce on their burrito. [Reply]
Originally Posted by patteeu:
Someone tell me how to make the best fish taco.
Some type of white fish. Usually tilapia is a good and affordable choice. Be careful with an oily fish. Not very desirable. For an example, Catfish is too oily IMO
I prefer blackened with a cajun spice rub. Some prefer battered and fried. But it requires much more work and not healthy.
I take some bagged slaw drizzle with fresh lime juice and a couple drops of Valentina Xtra hot sauce to just barely coat the cabbage.
Cream based sauce for the tacos is a mixture of sour cream, mayo and milk, with fresh lime juice, garlic & onion powder and chopped cilantro.
At that point, that is pretty much a fish taco. You add can whatever you like on it just like you would any other taco. [Reply]
Originally Posted by RubberSponge:
Some type of white fish. Usually tilapia is a good and affordable choice. Be careful with an oily fish. Not very desirable. For an example, Catfish is too oily IMO
I prefer blackened with a cajun spice rub. Some prefer battered and fried. But it requires much more work and not healthy.
I take some bagged slaw drizzle with fresh lime juice and a couple drops of Valentina Xtra hot sauce to just barely coat the cabbage.
Cream based sauce for the tacos is a mixture of sour cream, mayo and milk, with fresh lime juice, garlic & onion powder and chopped cilantro.
At that point, that is pretty much a fish taco. You add can whatever you like on it just like you would any other taco.
Without the snappy bite of fresh curtido you’re just spinning your wheels, man [Reply]
Originally Posted by patteeu:
Someone tell me how to make the best fish taco.
Cod is what most restaurants typically use. But as noted already, almost any white-fleshed firm fish will do. I've used striper/white bass before with good results.
If I could choose a fish, I'd probably try walleye. Can't think of a better tasting freshwater fish deep-fried; would probably be great as a taco.
Trick really is not to over-cook your fish. You want it to be just a hair before done when you pull it out of the fryer or off the grill. Think medium-rare almost medium. [Reply]
