Fish Tacos

gumby · **Joined:** Mon Sep 19, 2011 1:13 am **Posts:** 196

Im on the hook for fish tacos (I have to supply the fish) on Wednesday of next week.... Any good recipes? I plan on Redfish, Trout or Flounder that i catch this weekend.

chef · **Joined:** Wed Jul 09, 2008 8:05 pm **Posts:** 380

don prudones "blacken red fish magic"
put it on both sides and cook in a skillet :thumbright:

Graham · **Joined:** Mon May 21, 2012 2:35 am **Posts:** 1

Awesome! I'm a vegetarian and meat tacos is a taboo, but fish taco is a good thing to consider! I miss Mexican food but apparently it mostly consists of meat

ladr6 · **Joined:** Tue Apr 17, 2012 7:45 pm **Posts:** 345

Be sure you have good ventilation if you plan on blackening fish. Lots of smoke when you do that. As stated above, the redfish magic is awesome. You will be much liked.

JohnYaksJax · **Posted:** Tue May 22, 2012 1:15 pm

If my friend "chef" suggested "Chef Paul Prudhomme's Magic Seasoning Blends ~ Blackened Redfish Magic".....you can "take it to the bank" that it is good stuff!!! (sorry about the spelling correction, Dan....LOL!!)

He is an outstanding camping and tailgating chef, and the man knows how to cook!!!
JohnYaksJax

PS: Chef P. P. damn near wiped out the redfish population when in "invented" blackened redfish!!! It created a craze that spread across the country and most commercial fishing boats targeted REDFISH instead of grouper or snapper since the market price was higher on the redfish.....finally strict regulations have resulted in better redfish fishing and a 2 per day quota!!

ladr6 · **Joined:** Tue Apr 17, 2012 7:45 pm **Posts:** 345

JohnYaksJax wrote:

If my friend "chef" suggested "Chef Paul Prudhomme's Magic Seasoning Blends ~ Blackened Redfish Magic".....you can "take it to the bank" that it is good stuff!!! (sorry about the spelling correction, Dan....LOL!!)

He is an outstanding camping and tailgating chef, and the man knows how to cook!!!
JohnYaksJax

PS: Chef P. P. damn near wiped out the redfish population when in "invented" blackened redfish!!! It created a craze that spread across the country and most commercial fishing boats targeted REDFISH instead of grouper or snapper since the market price was higher on the redfish.....finally strict regulations have resulted in better redfish fishing and a 2 per day quota!!

This is correct! I believe it used to be just one per day right? It is probably one of the best tasting fish ever. I am waiting to get two good slot reds and make it for the wife. She has never had it... Oh I can't wait!

gumby · **Joined:** Mon Sep 19, 2011 1:13 am **Posts:** 196

For the fish tacos, I had 10 filets of fresh trout caught tha day. I didnt know what i was doing so i pretty much made it up while as i was doing it.

10 filets (I used trout)
Dust heavily both sides of filets with Bourques Cajun Seasoning
High heat on skillet
Put enough oil in to cover the bottom
Place enough filets in pan to be able to get a spatula between for flipping
after corners of fish begin to turn up, flip it
When meat is white all the way through pull off heat and place on a plate that has been covered by a papertowel (for soaking up extra oil)
When all filets are done, chop into smallish pieces and serve with all your favorite taco accessories.

In my case I put all the filets (pieces ) still sitting on the papertowels in a crock pot and cooled in the fridge for the next day to serve at work
About 2.5hrs before lunch, i turned the crock pot on low and slowly brought up to temp and then serve when the pot was warm.
I actually think the flavor was better after a day.

I've done fish tacos twice since and they are delishious.

ihatecrowds · **Joined:** Mon Aug 01, 2011 8:39 am **Posts:** 50

i sometimes pour corona "good excuse to buy a 12 pack" into a big pot and put sliced white cabbage in it, not alot of corna,just enough to make it steam,you can add fresh cilantro and lime juice,let the cabbage steam for a bit and add your fish ontop of the cabbage,season the fish anyway you want that RON Paul stuff is good.
For a sauce, i use mayo,lime,cilantro and mix it in,not to much much lime,you dont want it runny,sometimes i mince some onion and add a little bit of corn or DATIL peppers. NO CHEESE ,

another really good sauce for fish or shrimp taco`s ,ranch dressing and your favorite hotsauce, half and half

or you blacken the fish/shrimp, thin sliced white cabbage"not cooked" salsa and and drink the beer!

i think corn torts are better,then white. and better for you

ihatecrowds · **Joined:** Mon Aug 01, 2011 8:39 am **Posts:** 50

for true blackened anything, no oil of any type and in cast iron skillet! or any NICE searing hot pan ! put a drop of water in the pan and if it sizzles away in a second,your ready to go! open windows!!

gumby wrote:

For the fish tacos, I had 10 filets of fresh trout caught tha day. I didnt know what i was doing so i pretty much made it up while as i was doing it.

10 filets (I used trout)
Dust heavily both sides of filets with Bourques Cajun Seasoning
High heat on skillet
Put enough oil in to cover the bottom
Place enough filets in pan to be able to get a spatula between for flipping
after corners of fish begin to turn up, flip it
When meat is white all the way through pull off heat and place on a plate that has been covered by a papertowel (for soaking up extra oil)
When all filets are done, chop into smallish pieces and serve with all your favorite taco accessories.

In my case I put all the filets (pieces ) still sitting on the papertowels in a crock pot and cooled in the fridge for the next day to serve at work
About 2.5hrs before lunch, i turned the crock pot on low and slowly brought up to temp and then serve when the pot was warm.
I actually think the flavor was better after a day.

I've done fish tacos twice since and they are delishious.

gumby · **Joined:** Mon Sep 19, 2011 1:13 am **Posts:** 196

Great idea, its on the menu....now i got to catch some fish to try it out!!!

ihatecrowds wrote:

i sometimes pour corona "good excuse to buy a 12 pack" into a big pot and put sliced white cabbage in it, not alot of corna,just enough to make it steam,you can add fresh cilantro and lime juice,let the cabbage steam for a bit and add your fish ontop of the cabbage,season the fish anyway you want that RON Paul stuff is good.
For a sauce, i use mayo,lime,cilantro and mix it in,not to much much lime,you dont want it runny,sometimes i mince some onion and add a little bit of corn or DATIL peppers. NO CHEESE ,

another really good sauce for fish or shrimp taco`s ,ranch dressing and your favorite hotsauce, half and half

or you blacken the fish/shrimp, thin sliced white cabbage"not cooked" salsa and and drink the beer!

i think corn torts are better,then white. and better for you

ihatecrowds · **Joined:** Mon Aug 01, 2011 8:39 am **Posts:** 50

Let me know how your like it ?

Beersmith · **Joined:** Thu Jul 28, 2011 1:55 pm **Posts:** 29

made some fish tacos last night.

Corn tortillas
Trout cut into little fingers, fried with panko
Tomato, onion, cilantro, lime juice, cabbage all mixed up
Avocado

simple and delicious

CJ_Tiz · **Posted:** Sat Aug 11, 2012 6:05 am

Looks delicious

baitfish · **Posted:** Tue Aug 21, 2012 5:29 pm

If you want authentic fish tacos you gotta fry them and if you can... make your own Tortilla's, this makes all the difference in the world. They are very easy but you will need a tortilla press. Cut your fish into 1/2" cubes and use beer batter. Also, make fresh salsa using Roma Tomatoes, Red onion, Cilantro, Salt and pepper. You can add Jalepeno if you like but I don't like a kick in mine. Also, Tomatillos are good to add to this as well. The heat and flavor should come from the salsa rather than the fish IMO, to much seasoning in a taco masks the fish flavor since there are so many other things competing for flavor.

Also, serve it with finely shredded cabbage and crema, not sour cream along side a Dos Equis!

Fish Tacos

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