Fish Tacos are Awesome. We first had them in Birmingham Alabama. We make them at home now with broiled red snapper or fried Tilapia. We actually talked about having them this weekend.
Printable View
Fish Tacos are Awesome. We first had them in Birmingham Alabama. We make them at home now with broiled red snapper or fried Tilapia. We actually talked about having them this weekend.
Heh, opinion is divided on the fish tacos! I am a purist myself, being a big Tex-Mex gourmand. I suppose that they are a bit like Elk Hair Caddis, everyone has their own take on how they are supposed to be made.
But J.C., I'll take all those avocados offa your hands... ;)
As for the bluegills, that is some kind os a sweet day on the water ain't it guys?!
I really want to try fish tacos, I've heard so much about them from several people, and despite the scathing review from my girlfriend who tried them in southern California (and soon after used them as an offering to the porcelain gods), I still think they'd be great...IF you like fish in the first place.
Stupid me, for some reason when I imagined fish tacos at first, somehow, I always imagined that it was raw fish...which kept me away. After trying (and loving) sushi, I'm kinda disappointed they DON'T use raw fish! :D
Fish tacos rock, they are one of my favorite foods ever. I have never tried blue gill but bass are great.
When I lived in SoCal there was (and I'm sure still is) a small chain of Mexican restaraunts called El Taco Nazo. They had all kinds of meats that they put into their food. My buddy wanted to go there after a round of golf and I scoffed at the thought of fish tacos. He agreed to buy lunch and I could do what I liked with the tacos if I didn't like them. They were amazing. The best part is when they opened a place about a two minute walk from my house.
Now that I am in the NW I have a few options for fish tacos and like the Tacos Del Mar that someone else referred to.
Gary
JC
Could not agree more on the avocado thing... Could not disagree more on the fish taco thing...
We use all sorts of fish, but tonight it is red salmon. The last batch was halibut. Rockfish and lingcod get tossed in there often. We probably do them three times a month or so at home and much more often on the boat.
art
Fish tacos are one of my favs. They're often made with breaded fish, cabbage and a white sauce -- sorta what you'd get in Middle America as a "fisherman's platter": fried fish and cole slaw. Except that the white sauce might have a bit of kick, the cabbage is still crisp, and you can add lots of lime and cilantro.
I haven't tried them with bluegill, but I will.
A few years back I catered a party for a board and their wives and served fish tacos, and man, those folks couldn't get enough of them. Most were skeptical going in, part of the choir when they headed home. Guess I'm with the "with it" crowd on fish tacos. And it's hard for me to decide which is better, gills or catfish. I have to check the archives here, but I think I even had a recipe of the week here on FAOL with it. JGW
I love fish tacos, especially with panfish, catfish, or trout. Carp works really good in these, as well.
I am a transplanted Texan, and in Tx., tacos are standard food fare. We put everything in tortillas, including peanut butter and jelly.
A real taco is not what is served at Taco Bell. In Mexico (where I have spent many memorable weekends), you seldom see 'crunchy' tacos. It is an American thing. A taco is simply anything wrapped in a tortilla. When you go to Taco Stands in Tx., or in Mexico, they give you a few tortillas, and you just fill them with what they have on the cart....beef, pork, chicken, onions, peppers, cilantro, and hot sauce. Also, in Mexico, they seldom put lettuce on tacos. Usually just meat, salsa (green is best) and cilantro.
Fish Tacos are popular around Yucatan, Cancun, and Cozymel. You usually get a side of beautiful yellow rice and black beans with it.
I gotta go cook. I have made myself hungry.
Adios amigos!