FISH TACO RECIPE - ENJOY-

[FlyFishingMoose]

FLY FISHING MOOSE'S

[size 3]FISH TACOS [/size]

[size 2]INGREDIANTS:[/size]

VEGGIE MIX:

IN A LARGE BOWL MIX THE VEGGIES STIR UNTIL ALL THE SPICES ARE WELL MIXED

3 DICED TOMATOES

2 DICED ONIONS

1 DICED BELL PEPPER

1 CUP LEMON JUICE

3 LIMES JUICED

SALT & PEPPER TO TASTE

2 TABLESPOONS MINCED GARLIC

1 TEASPOON CUMIN

½ CUP DICED CELLANTRO

1 TEASPOON OREGANO

3 DICED BANNANA PEPPERS ( THESE PEPPERS ARE NOT HOT JUST TASTE GOOD)

1 DICED JALAPENO (REMOVE THE SEEDS OR IT WILL BE GOOD AND HOT)

2 CUPS CABBAGE

2 CUPS LETTUCE

2 TABLESPOONS VINEGAR

FISH

1-2LBS OF FISH FILLETS PERCH ARE GREAT BUT ANY FISH WILL DO

2 TABLESPOONS MINCED GARLIC

SALT & PEPPER TO TASTE

COOK FISH FILLETS IN OIL, GARLIC, SALT & PEPPER UNTIL FISH FLAKES EASILY

CORN TORTILLAS

COOK CORN TORTILLAS IN A LARGE PAN USE JUST ENOUGH OIL TO FILL THE BOTTOM OF THE PAN PLACE CORN TORTILLAS INTO OIL FOR ABOUT 10-15 SECONDS PER SIDE AND REMOVE FROM PAN SET THESE ASIDE TO USE TO MAKE FISH TACOS

FISH TACOS

DUMP FISH & VEGGIES INTO COOKED CORN TORTILLA TOP WITH YOUR FAVORITE SALSA, SOUR CREAM & CHEESE

ENJOY
[signature]

[One_eyed_jack]

Thank you FFM for the recipie.
[signature]

[loanfish]

Yes FFM thank you very much for that recipe.
[signature]

[Kayote]

Excellent post. Thank you FFM.

Good Eating, Kayote
[signature]

[polokid]

I am going to have to get some fish and make up my own fish tacos!!!
[signature]

[petty4life]

thanks ffm they are delicious
[signature]

[TubeDude]

[cool]Looks like a good recipe. I've eaten fish tacos from southern Mexico to northern Idaho. Like they say about other things in life...ALL GOOD. SOME BETTER THAN OTHERS. I'll be going out after some yellow bass this week to put your recipe to the test.

If you want another good fish recipe, with a south of the border touch, try some FISH-CHILADAS. Quick, easy and delicious.

Just roll up some fish (cooked or uncooked) in some fresh corn tortillas...with or without cheese (jack or cheddar). Put a few in a shallow baking dish, pour some canned enchilada sauce over them and bake at 350 for about 15 minutes. Take the pan out and pour on some more enchilada sauce and sprinkle some cheese on top and bake another 10 minutes or so until the fish is done and the cheese is bubbling.

Perch and other sunfish are ideal for this recipe, but you can use strips of grilled larger fish. I made a great batch out of smoked catfish. If you grill the fish first, with a little smoke, it gives them more flavor and they are ready to serve faster.

I also make regular enchiladas with chorizo and cheese, chicken or beef strips and my new favorite...chile relleno chiladas. The latter calls for wrapping a piece of jack cheese in a canned green chile and then in a corn tortilla. Do the sauce like on the others and bake about the same.

By the way, make extra (if possible). They are great reheated (good to make ahead of time) and go well with refried beans, Mexican rice...and even fried eggs for a jumpstart breakfast.

Arriba! Andale!
[signature]

[One_eyed_jack]

MMMM... enchiladas are the best. And a great idea for a fish recipe. Thanks TubeDude.
[signature]

[FlyFishingMoose]

Thanks TD,

Make sure you add the cheese I had to re-think how I made them and I forgot the cheese, but that's fixed now. As you know with mexican food everything is to taste. So keep sampling the veggie mix until you're happy with it.

The [size 1]FISH-CHILADAS sound great I'll have to give them a try very soon.[/size]

As with me and mexican food younalways make extra, becvause its usually better the next day after its had a chance for all the spices to really do their thing.
[signature]

[TubeDude]

[cool]Down here in Arid-Zony we are surrounded by several different styles of Mexican cooking. I spend almost as much time in the kitchen as I do on the water, so I am always tinkering with recipes too. Have a lot of my own originals, that incorporate old favorite dishes with fish flesh. Sounds like we have a few other food-hounds on the board too.

I posted a "how-to" on catfish preparation a while back. One of the neato recipes you Mexican food fans might wanna try, next time you have some extra kitty fish fillets....Catfish Chili. Really simple. Just take your favorite chili recipe (or canned stuff) and add some small cubes of catfish. simmer for about a half hour or so...until the flavors get into the fish and it turns opaque and flaky. Catfish is really solid fleah and can work in a recipe like this. Flakier fish disintegrates. It is better in chowders.

Then, there is "soup baking". Lay a couple of walleye or wiper fillets in a baking dish and cover them with soup...cream of mushroom, onion, celery or whatever. A couple of cans, mixed with milk and some spices is all you need. 30 minutes at 275 will usually cook the fish. Dip the soup over potatoes or rice and serve with garlic toast.

Yeah...popcorn fish...sweet and sour fillets..."buffalo" fish sticks...shrimp/rice stuffing...fish fried rice...fish and noodles...fish tortilla soup. Got a lotta ways to turn plain old fish into tasty table fare.

Too bad so many people say they don't like fish. But, when all they've had are mushy-meat hatchery pets that have been left out in the sun and then in the refrigerator for a week before cooking, you can't blame them.
[signature]

[Curtisfish]

Thanks FFM! I'll give it a try with the next batch of Walleye I catch.
[signature]

[FlyFishingMoose]

Sounds good TD, will have to give em all a try
[signature]

[BearLakeMack]

[font "Comic Sans MS"][size 3]Can't wait to be "munchin'on some grindage!" Hurry up with those the salsa recipes. YUMMY! Thanks, FFM![/size][/font]
[signature]

[TubeDude]

[cool]Hey BLM, here's my salsa recipe. No survivors yet.
[signature]