Recipe for fish tacos???
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Recipe for fish tacos???
| Sat, 08-18-2007 - 4:11pm |
We've never tried these and I was watching a foodnetwork show last night where they made some pretty nice looking fish tacos from mahi-mahi. Just happen to have some mahi-mahi in the freezer, so I was wondering if anyone has a good recipe they would like to share???
TIA,
Rebekah


This is the recipe I've used in the past for fish tacos.
*sigh* Fish tacos have to be one of my absolute favorite foods. I've probably eaten literally thousands down in San Diego and in Baja. Of course, to me, a "real" fish taco is fried fish, corn tortilla, creamy white sauce, and shredded cabbage. I have resigned myself to the grilled version now, but I still have then with a corn tortilla. There are just some times that you can't mess with tradition, ya know?
Funny thing is though, I have NEVER made one at home in all these years. Its still something I choose as my "treat" at least once a month and I have found one place here in TX that makes them pretty close to the ones I've had in CA and Mexico.
I found this recipe, it has good reviews and people say it tastes like authentic San Diego ones. The pic LOOKS exactly like the ones I love. Obviously you couldn't bread/fry the fish, or use the corn tortillas. But the sauce is SBD friendly!
http://allrecipes.com/Recipe/Fish-Tacos/Detail.aspx
belizesig1
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This sounds really good, Cathy. Thanks for the recipe. Yet another use for those leftover chipotle peppers!!!
Rebekah
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I was just sure you would have a tried and true recipe for these, MichaelAnn. But I guess we all have those special dishes that we would rather get at our favorite restaurant than try to duplicate ourselves. We love Chinese around here and a really good hot & sour soup is something we have tried to duplicate..and come close, but it's still not as good as our favorite Chinese restaurant in town. We used to visit this place almost once a week. Now, not so much. So it really is a treat when we go out for Chinese these days.
Thanks for the recipe, MichaelAnn. The sauce on this sounds really good. I'd like to try it without the breading and on ww tortillas. Since we've never had them before, I guess we won't miss it!!!
Rebekah
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Here is a recipe for really good hot & sour. And I think I know what I'm talking about; I'm 100% chinese.
3 cups fat-free, less-sodium chicken broth
1/2 cup presliced mushrooms
1 tablespoon low-sodium soy sauce
1 (8-ounce) can sliced bamboo shoots, drained
2 1/2 tablespoons fresh lemon juice
1 teaspoon white pepper
1 1/2 pounds medium shrimp, peeled and deveined
8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 egg, beaten
1/4 teaspoon chili oil (I use sambal oolek instead)
2 tablespoons chopped green onions
Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.
Yum -- I love Hot & Sour soup (and I'm 100% *not* Chinese, LOL) -- thanks for sharing!
p.s. I didn't even know there was such a thing as reduced fat tofu -- I'll have to keep an eye out for it.
Mags
Edited 8/20/2007 10:27 am ET by cl-immaggiemae
Mags,
I use "Lite" tofu all the time.
Yeah, I do, but that's ok..the family loves them!!!
Rebekah
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Thanks so much, Somer!!! This sounds great!!! And not very different from the recipe we've made a few times at home. I think we add a bit of rice wine vinegar to it to give it a twang. Might be time to make another pot!!!
Rebekah
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