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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-23-2008, 09:08 PM | #16 |
Full Fledged Farker
Join Date: 09-05-07
Location: Cardiff by the Sea CA
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fish Tacos rule.
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07-23-2008, 09:13 PM | #17 |
On the road to being a farker
Join Date: 07-07-08
Location: Humble, TX
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Freshly caught Flounder tacos
This was tonights table fare..
1. soaking in some Louisiana hot sauce 2. batter, batter, what the matter.... 3. fried to a golden crisp 4&5. plated on our finest china :) with some black bean salsa The Redhead made up
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I LOVE VEGETARIANS...I EAT THEM EVERYDAY! [B][SIZE=3][COLOR=DarkGreen] <*{{{{{><[/COLOR][/SIZE][/B] Lyfe Tyme 20 offset smoker Kenmore Gasser Single Burner Gas Cooker Plow Disc Cooker Last edited by salth2o; 01-23-2011 at 10:55 PM.. |
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07-23-2008, 09:29 PM | #18 | |
On the road to being a farker
Join Date: 06-09-08
Location: Tampa
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I love fish tacos myself.
We have a local joint that makes them with Seared tuna. Let me tell ya, the whitefish tacos are awesome, but tuna takes it over the edge. Fish Tacos- blackened yellowfin tuna with choice of soft or crunchy tacos filled with cheese, sour cream, shredded cabbage, and pico de gallo. Served with beans and rice - 8.95 http://www.mossfire.com/dinner.pdf Quote:
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Currently hobbling along with a Brinkman Electric "Water" smoker. |
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07-23-2008, 10:03 PM | #19 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
I'm guessing you saw it on my blog? |
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07-23-2008, 10:05 PM | #20 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Salth2o, that looks awesome!
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07-23-2008, 10:39 PM | #21 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Holy fishness! I'm frying some fish tacos up when the family returns! Just pulled some frozen cod out of the freezer. How long did you soak in hot sauce (trappeys?)?
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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07-23-2008, 10:44 PM | #22 |
Full Fledged Farker
Join Date: 04-22-08
Location: SLO CALIFORNIA
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bump
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[B]"Never Pet a Burning Dog"[/B] UDS Stainless Gasser Disco (plow disc, ranchera disc, discada) Char-Broil "Patio Caddie" (Gas) Cook n' Kettle Cast Iron Grilling Kettle Last edited by BIGWILLY; 07-23-2008 at 10:46 PM.. Reason: sp |
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07-23-2008, 10:50 PM | #23 | |
On the road to being a farker
Join Date: 07-07-08
Location: Humble, TX
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Quote:
shoot me a PM. salt
__________________
I LOVE VEGETARIANS...I EAT THEM EVERYDAY! [B][SIZE=3][COLOR=DarkGreen] <*{{{{{><[/COLOR][/SIZE][/B] Lyfe Tyme 20 offset smoker Kenmore Gasser Single Burner Gas Cooker Plow Disc Cooker |
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07-23-2008, 10:59 PM | #24 | |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Quote:
Ever try them on slightly charred corn tortillas? Seems like an amazing combo.
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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07-24-2008, 07:37 AM | #25 |
is one Smokin' Farker
Join Date: 10-21-07
Location: Austin, TX
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There's a place I go whenever I'm in Cali - it's in San Pedro and it's called Baja Fish. They make some great seafood. I think it's becasue they can get it so fresh in Cali.
But, I'm torn between battered and fried or grilled...... |
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07-24-2008, 07:40 AM | #26 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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"Chicken Of The Sea" mod....
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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07-24-2008, 09:03 AM | #27 |
On the road to being a farker
Join Date: 06-09-08
Location: Tampa
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Somebody referenced chipotle slaw on this forum and I googled it. Found your site. :)
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Currently hobbling along with a Brinkman Electric "Water" smoker. |
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07-24-2008, 09:23 AM | #28 |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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My dad was born and raised in Ensenada, which is about a 1-1/2 hours drive south of Sand Diego, into Baja California North. I grew up going back and forth to Ensenada for a good part of my childhood, into my teen years. In Ensenada, they have a very many taco stands. Beef, pork (al pasto/adobada), and fish. The fish tacos I grew up with are pretty much like a beer battered fish. I found that they tend to use Maco Shark.
The batter is like this flour with mustard with salt, pepper, oregano, and a few other spices mixture. They fry the fish in one of those "discos" until its nice and crispy. Then place in a tortilla and put some Pico de Gallo on it, and then, the kicker is this sauce they use. I have been trying to figure out this sauce since I can remember. It is some sort of like sour cream type sauce, with maybe a little bit of mayo. I just can't figure it out, but the sauce makes these tacos for me. Needless to say, I LOVE these fish tacos. They also make shrimp tacos using the same batter. My mom use to make those here at home (she still does, I'm just not living at home anymore!). We just never got that cream/sauce down. She has since passed on the batter recipe to me. I have it written down on some scrap of paper at home somewhere and will make some of those tacos every now and then. We have used other types of fish, but I beleive the Maco Shark to be the best type of fillet for the fish tacos. There are a couple of places near me that make fish tacos that are similar to the Ensenada Fish Tacos. Many places CLAIM to make them "Ensenada Style". I go in, check them out, and come out dissappointed most of the time. One place near me, in Anaheim Hills called Señor Baja makes the closest thing to those fish tacos I have had. They even come extremely close with the magic sauce. I also remember the clam cocktails... mmmmmm. The dude (at a different stand) would shuck the live clams right there in front of you, in his little wood cart, place in a plastic cup with some clam juice, ketchup, lemon juice, and some vegetables, some chopped chile if you like. DAMNIT I have to go back to Ensenada. It has been so long. Thanks for bringing those memories back!
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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07-24-2008, 09:30 AM | #29 |
Got Wood.
Join Date: 07-23-08
Location: Patriot Nation
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I like 'em. I used to prefer the fish fried and I used Ranch dressing as the sauce. But one time I smoked some tuna for fish tacos and it was killer, so now I make them with smoked tuna or smoked salmon. Kinda like smoked fish from Tampa meets fish taco from San Diego, a long distance match made in heaven.
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07-24-2008, 09:30 AM | #30 |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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I just found a web page with my Favorite Fish Taco stand from Ensenada!!!!! WHAT A TRIP!!!
http://www.ensenada.com/floresta/index.html I forgot one of the best parts.... THEY MAKE THEIR OWN TORTILLAS RIGHT THERE!!!
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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Tags |
fish, salsa, sauce, tacos, tortillas |
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