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re: Looking for a fish taco recipe
Posted on 4/29/22 at 9:33 am to PenguinPubes
Posted on 4/29/22 at 9:33 am to PenguinPubes
If you're grilling, you want something firm. If you're frying, it doesn't matter as much.
You probably know this already but for God's sake, do not overcook the tuna. Rare to medium rare.
And if per chance you use red fish, cut out the blood line. It's unappetizing and it looks gross. If you're serving it to people, they won't like how it looks.
I hate when people serve red fish without removing the bloodline. No one wants to eat brown fish.
You probably know this already but for God's sake, do not overcook the tuna. Rare to medium rare.
And if per chance you use red fish, cut out the blood line. It's unappetizing and it looks gross. If you're serving it to people, they won't like how it looks.
I hate when people serve red fish without removing the bloodline. No one wants to eat brown fish.
This post was edited on 4/29/22 at 9:34 am
0
Posted on 4/29/22 at 9:37 am to LSshoe
quote:
Cabbage is a good way to get some crunch if you're avoiding frying
This is an important part of it.
Posted on 4/29/22 at 6:42 pm to PenguinPubes
Fish grilled some veggies of any sort eat
Posted on 4/30/22 at 9:42 am to PenguinPubes
Tikin Xic
Tikin Xic, pronounced "teekeen sheek" in Yucatec Mayan and meaning "dry fish", is a fish dish prepared in the Meso-American style. The fish is prepared whole then marinated with adobo de achiote[1] and sour oranges then wrapped in a banana leaf and cooked in an earth oven beneath a wood fire.
Wiki
A good one
This method is so organic that even the spelling of the name varies greatly but the essence is achiote and sour Orange Something .
Tikin Xic, pronounced "teekeen sheek" in Yucatec Mayan and meaning "dry fish", is a fish dish prepared in the Meso-American style. The fish is prepared whole then marinated with adobo de achiote[1] and sour oranges then wrapped in a banana leaf and cooked in an earth oven beneath a wood fire.
Wiki
A good one
This method is so organic that even the spelling of the name varies greatly but the essence is achiote and sour Orange Something .
Posted on 4/30/22 at 10:52 am to Havoc
We eat that style of fish when we go to Isla Mujeres. It's so good.
Posted on 4/30/22 at 11:29 am to VABuckeye
I like either a blackened seasoning or a Mexican seasoning with cumin and chili powder. I use tilapia a lot because it's cheap and the filets cut up perfectly for tacos.
I usually wing it with the sauce - usually some combination of sour cream, mayo, onion, lime juice, sriracha sauce, and salt/pepper. I often put some crispy slaw on the taco, but occasionally, I put salsa on it, too.
I usually wing it with the sauce - usually some combination of sour cream, mayo, onion, lime juice, sriracha sauce, and salt/pepper. I often put some crispy slaw on the taco, but occasionally, I put salsa on it, too.
Posted on 4/30/22 at 4:07 pm to VABuckeye
quote:
We eat that style of fish when we go to Isla Mujeres. It's so good.
Exactly. Playa Luncheros?
Posted on 4/30/22 at 5:28 pm to PenguinPubes
Quickie lunch version:
Open can of albacore tuna and drain
Put some tuna and cabbage on corn tortilla
Add some pico and Caesar or Greek yogurt dressing so it’s not too dry
Probably not as complicated or good as what you’re looking to do, but simple and delicious version
Open can of albacore tuna and drain
Put some tuna and cabbage on corn tortilla
Add some pico and Caesar or Greek yogurt dressing so it’s not too dry
Probably not as complicated or good as what you’re looking to do, but simple and delicious version
Posted on 4/30/22 at 8:49 pm to pogo
quote:
Quickie lunch version:
Open can of albacore tuna and drain
Put some tuna and cabbage on corn tortilla
Add some pico and Caesar or Greek yogurt dressing so it’s not too dry
Probably not as complicated or good as what you’re looking to do, but simple and delicious version
I got a little queasy reading this.
Posted on 5/1/22 at 6:16 am to Pandy Fackler
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