For The FishTacos. 2 tablespoons of Chipotle peppers in adobo sauce. 2 cloves garlic, minced. 1 teaspoon cumin. 3 ears of fresh corn, boiled 5 minutes and cut from the cob. 1 tablespoon cumin
And what better time to spotlight this mouth-watering meal, FishTacos with Southwestern Slaw, that just happens to be healthy, then when the Lenten season falls in the National Nutrition Month of March
I lived in one of the best places for seafood and missed out on so many fresh seafood meals. These Grilled FishTacos with Tropical Salsa make a quick and easy summer dinner with little mess and lots of flavor
Tacos, mmmmm what’s not to like in this Mexican treat. A popular dish which uses meat as its mainingredient, but going back to its roots the original one dates even before the arrival of Europeans in Mexico, it was the indigenous people livingin the lake region of the Valley of Mexico who created … Continuereading »
Deviations are completely acceptable, but after several tries with different tortillas, various fishmarinades, and a plethora of sauces, this is what I’ve come up with for my standard
Cut the fishin four and add two pieces on the taco Some more Sriracha mayonaise Serve . Pan fry the onions and garlic until soft and translucent Warm the avocado paratha flatbread in a skillet Now combine the taco and start with the flatbread, some cabbage and onion mix Then add some of the Sriracha mayonaise
Stir the two together until smooth and combined Add the taco seasoning, garlic powder, dill, cumin, smoked paprika powder and onion powder to a small bowl Stir through with a teaspoon until all the ingredients are combined
I’m a huge fan of tacosin general, but the “fish” kind is one I haven’t tried very much. We went with fried catfish on fresh corn tortillas with various of our favorite taco toppings to go with it
Foodie's Arsenal: Living Simply through Creative Cooking
I wanted seafood, but nothing fussy, so I thought fishtacos would be perfect. The fish was smoky and sweet, the carrots and mango added crunch, the spicy mayo added some zing and the radish and cilantro took it to a whole new level of yum
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