Good eats

[GMScud]

Originally Posted by firstdown

I'll have to say after my dinner tonight fiish tacos are a strong second. How do you cook and make yours?

I use tuna and blacken it with House Bayou Blackening Spice. We just use the mild Salsa from Harris Teeters, cheese, and my wife makes up some sour cream stuff. We also use shreaded cabbage which gives them a nice
crunch.

This is the blackening spice we use its the best I have found which I think you can also get at Harris Teeters.

A little blackening seasoning is the way to go. I chopped up a gorgeous orange bell pepper last night with my scallop tacos- gave it some great crunch. I'm also a fan of fresh avocado/guacamole on my tacos, and cilantro and lime are also a must. Some fresh pico de gallo never hurts either.

[MTK]

Originally Posted by GMScud

A little blackening seasoning is the way to go. I chopped up a gorgeous orange bell pepper last night with my scallop tacos- gave it some great crunch. I'm also a fan of fresh avocado/guacamole on my tacos, and cilantro and lime are also a must. Some fresh pico de gallo never hurts either.

Saw your pic on FB, they definitely looked tasty

[ArtMonkDrillz]

Originally Posted by GMScud

A little blackening seasoning is the way to go. I chopped up a gorgeous orange bell pepper last night with my scallop tacos- gave it some great crunch. I'm also a fan of fresh avocado/guacamole on my tacos, and cilantro and lime are also a must. Some fresh pico de gallo never hurts either.

When I make them I usually use tilapia with Old Bay and lime juice, then add that to cilantro-lime white rice with guacamole and pico de gallo. I might have to start adding bell peppers or romaine lettuce to give them a little crunch but they're pretty damn good either way if I do say so myself.

[firstdown]

Originally Posted by ArtMonkDrillz

When I make them I usually use tilapia with Old Bay and lime juice, then add that to cilantro-lime white rice with guacamole and pico de gallo. I might have to start adding bell peppers or romaine lettuce to give them a little crunch but they're pretty damn good either way if I do say so myself.

Try using shreaded cabbage instead of lettuce. Im not a cabbage person but for fish tacos its great. You can buy it in the bag but I perfer to get a head and shread it myself.

[mredskins]

Originally Posted by firstdown

Try using shreaded cabbage instead of lettuce. Im not a cabbage person but for fish tacos its great. You can buy it in the bag but I perfer to get a head and shread it myself.

I love fish tacos but if you ever have one in San Diego at a road side stand you will never want one other then there.

[tryfuhl]

Originally Posted by ArtMonkDrillz

When I make them I usually use tilapia with Old Bay and lime juice, then add that to cilantro-lime white rice with guacamole and pico de gallo. I might have to start adding bell peppers or romaine lettuce to give them a little crunch but they're pretty damn good either way if I do say so myself.

Romaine wont give much crunch.. make a slaw or just pickle some cabbage