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Fish Tacos w/ Spicy Lime Sour Cream Cole Slaw (Taco Pescado)

What we now consider a fish taco dates back to the late 50’s and early 60’s had its origins in Baja Mexico although fish tacos probable dates back a thousand years or so.  This surfers’ favorites basic form is made out of battered and fried or grilled white fish, shredded lettuce or cabbage in a citrus sour cream or mayonnaise and topped with salsa, typically pico de gallo and served on a corn or flour tortilla.

This culinary surfer fair has rapidly spread in the last 10 years, I can even find them in my small home town’s restaurant where

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Roasted Tomato Salsa

Here is an easy and good salsa that you can make at home with little effort.  If you want to try a grilled salsa, check out this post.

4 vine ripe tomatoes (or roma tomatoes) quartered 1 white onion quartered 1 jalapeño halved 4 cloves garlic smashed Juice of one lime Handful of cilantro Salt and pepper

In a 350° F. oven roast the tomatoes, onion, jalapeño pepper, and garlic for 30-40 minutes, make sure you season with a little salt and pepper.

all roasted up

When done place in a food processer or a blender, add a

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Grilled Fish Tacos w/ Slaw and Grilled Salsa

Not just for surfers anymore!  This wonderful meal that has been popular with the surfing crowed for a long time has been popping up ever where.  My problem with a lot of the places with fish tacos is that there is not enough fish and too much slaw.  I solve this by doing it my own way with this healthier version of a popular surfer food.  Instead of deep frying the fish we grill it!  I also dress the slaw with lime juice and hot sauce instead of mayo and yogurt.  Use any good white fish such as mahi

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