Fish Taco Recipe TNT

[PA Baker]

1 1/2 pounds fish fillets (I always use a mild white fish, often tilapia)
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon fresh ground black pepper
Lime juice (I use a whole lime because I like it extra "limey")
1/4 teaspoon crushed red hot pepper
2 teaspoons Worcestershire sauce
2 tablespoons vegetable oil


Combine garlic powder, chili powder, pepper, lime juice, crushed red pepper and Worcestershire sauce. Marinate fillets 30 minutes to 1 hour in a zip bag.

Cook fish in frying pan on medium heat until it flakes easily with fork.

I usually saute some onions and peppers and also top with some or all of the following: shredded cabbage or lettuce, tomatoes, cheese, avocado, and tomato.

[GotGarlic]

Sounds great - thanks for posting this

[pacanis]

That sounds pretty good. I love tacos and this will be a different twist.

[Loprraine]

Thanks for the recipe, PA!!

[QSis]

and then...... what???

Sorry, P A, I'm taco-challenged!

Do you put them in soft flour or corn tortillas and roll them up, or do you put them in those crunchy U-shaped things that fall apart when you bite them, or what?

I love the sound of the filling!

Lee

[GotGarlic]

To me, the crunchy U-shaped things are tacos - the others are wraps or burritos But it's all good. Use whichever you like best.

[pacanis]

Originally Posted by GotGarlic

To me, the crunchy U-shaped things are tacos - the others are wraps or burritos But it's all good. Use whichever you like best.

That's exactly what I always say.

Old El Paso taco shells are the best. Much lighter tasting than Ortega. Jumbo if you can get them (only Wally World carries the jumbo shells by me). Follow the directions on the box for the oven and they shouldn't fall apart on you, Q.

And get yourself one of these. They make life and tacos so much easier

[sattie]

YUM!! I love fish tacos!!!

[PA Baker]

We often use the soft taco shells (less fat, and we're trying to keep it healthy). I just fold over the sides (like you fold a letter) and don't roll since they're usually too full for that.

I split the cooked fish down the middle lengthwise and then place the pieces into the shells (soft or hard). Here, one fillet fills two tacos. I make sure we leave room for all of the toppings.

Like pacanis said, be sure you heat the shells, whether you use the soft or hard. They don't fall apart then and they taste much better, too.

[Maverick2272]

We like to use Indian flat bread as the shell and top with a baja sauce. Yum, kinda like Taco Bells idea of a Chalupa, only with real ingredients, LOL.