Monday, 07 March 2011 12:47
Rick H
Fish tacos are great to eat and make, their easy and you don't have to spend hours in the kitchen. I have even made them right on the boat after catching my favorite fish, I have one of those grills that hang over the stern of my boat so I can grill and put them together in no time.
Marinate a 1/2 pound Shark steak for at least one hour in:
Juice of: 1 Orange, 1 Lemon, and 1 Lime
1/4 cup Tequila
1 teaspoon Tony Chachere's Creole Seasoning
Pan-fry in Olive Oil about 4 minutes per side.
Slice into 1" strips.
Serve in warmed Flour Tortillas with: Refried Beans, Shredded Cabbage, Shredded Cheese, and Sour Cream.
Avocado Pico de Gallo
In a medium bowl, stir together:
About 15 Cherry Tomatoes, quartered
1/2 White Onion, finely diced
1 ripe Haas Avocado, Peeled and diced
About 6 sprigs fresh Cilantro, minced
Juice of 1/2 a Lemon (or Lime)
1/2 tsp Salt
Last Updated ( Monday, 07 March 2011 12:57 )
More articles :
» Green Chile Barbecue Sauce
This flavorful barbecue sauce gets a healthy dose of chilies to heat it up. You can adjust the heat by using hot or mild peppers.
» Pork Chop Veggie Medley
This is a great summertime dish, it has all the veggies that you have growing in your garden or you can use can veggies.
» Heirloom Tomato Tart
The last time you tried to make a tomato tart you ended up with a sad, soggy crust. After being sliced, tomatoes have a tendency to seep liquids and turn the flour in your crust into a pasty sludge. If that wasn't enough - after cooking, a...
» Seafood and Chicken Paella
Paella is arguably the national dish of Spain, and the best ones, it is said, come from Valencia in the south. Gloria and I had our best paella there in an unassuming little restaurant where the lady owner was the chef. I have made paella with all...
» Potato Latkes
During Hanukkah, fried foods remind Jewish celebrants of the 2,000-year-old miracle that turned one day's worth of candle oil into the eight days of light. Centuries later, we recommend latkes, blintzes and jelly doughnuts to keep you full for eight...
