O...M...G... I did it again!

[Pepop]

Headed to the oven...

Headed to the ... well, you know!

 

[CrappieHappy]

Yummy!

 

[JUNGLEJIM1]

Fish tacos sound great right now, it sure does look good.

 

[quivira kid]

Those look good!

I warmed up the turkey fryer tonight and had the church group over..... those city girls never knew what hit em. The fish tacos went over great at this house tonight.

 

[Pepop]

Those look good!

I warmed up the turkey fryer tonight and had the church group over..... those city girls never knew what hit em. The fish tacos went over great at this house tonight.

Crowd Pleasers fer sure!!

 

[StumpHunter]

Man that looks good!!!

 

[waynesburgjay]

:food:

 

[Lost Pole]

Looks like you need bigger tortillas!
Look delicious.
They corn tortillas?
I've become accustomed to flour with our blackened fish tacos.
Post up a recipe.

 

[Pepop]

Looks like you need bigger tortillas!
Look delicious.
They corn tortillas?
I've become accustomed to flour with our blackened fish tacos.
Post up a recipe.

My Dilly Taco's
10-12 medium size crappie filets (pat dry with paper towels).
Cover a cookie sheet or cake pan with foil large enough to fold over the top as a cover. Lightly coat the bottom with olive oil & sprinkle generously dried dill, garlic salt and cilantro (dried is ok but fresh chopped is much better). Arrange filets on pan and sprinkle seasonings on top generously. Fold foil over and crimp around edges making a tent. Bake in a pre-heated 350 degree oven for 20 min, fold foil back and bake for 5-6 min. more.
Serve on a warm corn tortilla with *shredded cabbage/cilantro/lime mix, sliced avocado and **my brother's Pico De Gallo.

*Packaged shredded cabbage (cole slaw mix), large handful of fresh cilantro coarsely chopped, 1/2 to 3/4 cup fresh lime juice, all tossed together and refrigerate for at least 1 hour before serving.

**6 medium ripe tomatoes diced, 1 cup diced SWEET onion, 1/2 cup diced jalapeno pepper (no seeds), large handful of fresh cilantro coarsely chopped, 1 Tbsp coarse sea salt, 1 tsp black pepper, 2/3 cup fresh lime juice. Toss together and refrigerate for at least 1 hour tossing every 15-20 min before serving (it's even better the next day). Garden Fresh ingredients make this the best!

The result!!


Also great on them is my homemade salsa;

Dice 2 med. large sweet onion's and 3 large jalapeno peppers (remove pulp & seeds of all 3 for extra mild salsa, 2 for mild, 1 for medium, leave all the pulp & seeds in if you like it hot. Place all diced ingredients in a large storage container, add coarse ground black pepper & Sea Salt to taste. Take 1 large bunch of fresh cilantro, remove any large, tough stems and chop till fine and add to the diced ingredients and set aside.
Take 6-8 large or 12 medium ripe tomato's and remove the stem-dimple, cut into wedges and place in blender or food processor, process to desired consistency (I pretty much liquefy mine because I leave the onion, pepper & cilantro chunky). Add 1 tablespoon minced garlic and 3/4 cup fresh lime juice and process just enough to mix. Pour tomato/garlic/lime mixture over diced ingredients and stir well. If you have a gallon jar or container with a good lid, it's easier to mix everything together like a shaker. It's ready to eat (and delish!) right now but even better after a day in the frig.