any Fish Taco recipes??

[Randy Stinchcomb]

Yes they can, but my wife's a polack

lol ok, but lets keep it "politically correct" Eastern European

[Kahi]

Here's what we do:

We slice the mahi fillets into finger sized pieces, then roll them in this mixture inside of a large ziplock bag (shake n bake style):

flour
salt/pepper
Any Cajun Mix (lotsa of this, emmerils is good)

When the fish is covered nice nice, I fry it till a shade before blackend cajun style. Use Olive oil and a pat of butter. Higher burning/smoking temp than olive oil alone.

I put them in a corn (not flour) soft tortilla. Add some cole slaw mix (before the mayo) and a few slices of papaya or mango, red onion, a squeze of lime and a shot of tabasco. If you want to get fancy, add mint or basil leaf.

[hamer31]

OK, wife's back in town, heres how she does it

First the background - this taco joint http://www.surftaco.com/food/food_tacos.html rolled into town a few years ago, and their fish tacos were so good we set about trying to duplicate them. I think we finally nailed it. The secret is the sauce:

Sauce:

1 C mayo
1/2 C milk
1 tsp finely chopped garlic
juice of 3 limes
chopped fresh cilantro

Mix it all together and chill to blend flavors


Tacos:

fried or grilled fish (mahi is my favorite)
shredded cabbage
pico de gallo salsa
avacado
soft tortillas

wrap it all up and enjoy

mine is almost exactly like this minus the avacado and the sauce... i tried mimicing one from a taco place in Avalon, NJ. The sauce isn't really that scientific i start with tartar sauce and add my favorite hot sauce of the moment to it until i get a nice blend and i always use corn tortillas they just seem to taste better... oh and Mahi is the way to go as far as the fish is concerned... now that reading and responding to this post has made me hungry for some fish tacos i'm going to go realize i have no way of getting these ingridients while here at college

[GALAZIO]

In south Texas...here's how we roll:

Mahi...cubed into small cubes/strips about 1" x 1"
pan seared (can lightly pan fry as well)

Tortillas: Corn or Flour (I prefer flour...more to come in a minute on why).

Cilantro
RED Cabbage (not white)

Now for the sauce:

Make a Cilantro-Lime sauce. Pretty simple to do and plenty of recipes on line. There are two different ones, a creamy sauce and a vinegar base. Both are good, but the creamy one presents better.

Now, for the two things you need to add to make them World Famous!...
1) add one (just one) Habenero Pepper to the mix in the food processor. If your scared, do half...see how the heat is to your taste, and if you want it hotter, just toss in the second half. (Be sure to let your dressing "rest" for at least a 1/2 hr in the frig...the half pepper will get a little hotter once it all comes together.

2) Once the fish, cabbage (with a little cilantro mixed in) are rolled into the tortilla, quickly, lightly toast the outside of the roll on both sides. It adds a little crunch... it should be light brown, not chard.


If you want to step it up a notch, add a little bit of Mango Salsa... or a roasted corn - pepper salad. Easy to make and nice to offer a couple options. Cut the tacos (which are rolled) in half and offer a couple different tastes.

It's a weekly meal here at Casa Galazio, and it's funny how many friends ask if it's fish tacos on the menu.

Good Stuff