Fish Tacos - Goober and Peanuts recipe
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Posted on Thursday Aug 15, 2013 at 9:01 PM  
OK the sauce is what makes these things so good.

For the fish I use either crappie or blue cat strips fried with 100% corn meal and maybe a little Tony Chacheres?  seasoning.
I put the fillets in Louisiana Hot Sauce if I am making fish tacos before dipping in corn meal. 

Corn tortillas fried in a pan with a little butter on one side - flip them and brown gently but not too much so they still bend.

Shredded cabbage
teeny sliced carrots - slivers are preferable
black olives
shredded monterrey jack

Sauce to spoon over fish and veggies before rolling
     3 seeded chopped ancho peppers  (Allen what are these?)
     2T lime juice
     1/2 c mayonnaise 
     2T brown sugar
     1t cilantro
     1t rosemary (wife is not sure about this one as she does not like rosemary)
     1/2t cumin
I'm telling you people raved about these after that fishfest many years ago.

When I made them tonight without this recipe I just used Kens Steak House brand Sweet Vidalia Onion salad dressing as a substitute.  My son loved them even with the cabbage mix thrown in!!!
Posted on Thursday Aug 15, 2013 at 9:53 PM  
Thank you!  I may have to try this, soon!
   Perception Search 13

Posted on Friday Aug 16, 2013 at 8:07 AM  
To answer your question.. it's a poblano. I did think about maybe tricking you a little and throwing serano or habanero out there though
Posted on Friday Aug 16, 2013 at 11:15 AM  
I know the serano - excellent peppers and habanero well just famous for dang that's too hot.
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