BigBendFishing.Net

Does anybody have a good recipe for fish tacos?
I keep hearing how good they are but can't seem to find an instruction sheet and would rather not poison the whole family.
Thank guys.

Chalk seems to be the Rachael Ray of the group. Seems i remember him posting something about pescador de Taco.
or try here:
http://www.epicurious.com/tools/searchr ... ltOffset=1

I make them the same as beef tacos, but I cook the fish in a lightly coated pan of olive oil on high heat with lawry seasoning or blackened seasoning of your choice. I then let the meat cool down on a paper towel for about ten minutes. Fire up the frying pan again, and take fish and flake it out and saute in the frying pan for a few minutes then make my tacos.

I fry my fish as normal. Use that as meat on a flour tortilla pasted with tarter sauce, onion, lettuce, cheese, and a couple drops of hot sauce!

I have a good Baja fish taco recipe straight from Southern California. I have spent time in Mexico ad SoCal and this is a method alot of guys use.
Make a Pico Di Galo(fresh tomatoes diced, fresh squeezed lime juice, red onions, cilantro salt and pepper. After you make this pour a small can of V-8 in with it. Let sit for a few minutes and strain some of the juice from pico 1/2 cup or so in a small bowl and put 1cup of aoili or mayo and mix. This will be your sauce and pico for tacos.
Next shred white cabbage thin. Cabbage goes a long way so a smalll head will be suffice. Lettuce is ok but cabbage sets it off with its crunch.
Shred up some pepperjack or your favorite cheese
Next fry or blacken up some fish anyway your good at.
While your fish is cooking set aside small flour tortillas and warm them( maybe 200 degrees in oven for a few moments.
1.tortilla 8" or 6"
2.cabbage
3. Pico
4.fish
5.cheese
6.sauce.
Be careful not to overstuff tacos because they will blow open. The real key is a soft and pliable tortilla, you can dampen edge of taco to seal most in.

Try looking 10 posts down in this forum.

BH kma

Chalk wrote:BH kma

Chalk wrote:BH kma

What?? Rachael Ray is a very good cook!
and, you are no Giada

Barhopr wrote:

I don't think that picture is BBF.net friendly.
Don't forget, you got to work the body before you take that knock out punch.

Giada

Giada bump

"Nice boots"

cut you fish up in small bite size chunks and soak in yellow mustard chinese hot sause and garlic for about an hour or so. coat in flour and fry. Put on a fried or fresh tortia with your choice of fixens. I learned this easy but oh so good recipe in Costa Rica. We used Mahi that day and it was great. Using other fish has proved to be the same it is a wonderful recipe.

Reel Cowboy wrote:Does anybody have a good recipe for fish tacos?
I keep hearing how good they are but can't seem to find an instruction sheet and would rather not poison the whole family.
Thank guys.

First you have to catch a fish large enough to make a taco.

Jumptrout51 wrote: First you have to catch a fish large enough to make a taco.

We fished Ashley's holes Saturday so we did. We fished some of yours too but all that fish market had was sail cats.