Monday, August 11, 2008

Fish Tacos

OK,I love fish tacos! ALOT! But at the same time I'm really picky--I don't like when they deep fry the fish(yuck) nor do I appreciate a really fishy taste. The fish has to be just right and the salsa has to be Oh so nice! So here's the deal--I make some of the best fish tacos anywhere. At least that's what I'm told. The secret ingredient is using good fish--Mahi-mahi. Slap it on the grill and make sure you don't overcook those babies. Then its all about the salsa. A friend, Darren Berry gave me a recipe that I've used (tweaked a bit) for years. I use mango, red onion, cilantro and chipoltle chili. (This stuff is hot so use them sparingly). The salsa turns out sweet and spicy. Forget those flour tortillas that some use everywhere (hey, this is a taco, remember?) You can add some cheese and cabbage or whatever else floats your boat, but you'll love these things for a summer meal! We did tonight!


Anonymous said...

Skip, you made me hungry this morning, I’m going to try your recipe.

I just wanted to let you know that I purchased the download “the Road to Rome” video and it was an outstanding over view of Paul’s ministry. An excellent production all around.

I Pastor a Calvary Chapel in VA and plan to show the video to our Wednesday night group before we continue our trek through the N.T.

Thanks for your faithfulness in ministry and I’m praying for you.

Mark R.

cookin4calvary said...

I have been craving those fish tacos since last week. I made them this evening and they were fabulous! Thanks for sharing your dinner menu.

lifesong72 said...

Hi Pastor Skip,
I tried the fish tacos. Pretty good a little tart but good. I have a fish recipe for ya. Don’t worry it’s easy kinda like Hamburger Helper just don’t leave it on the stove.

Fish Chowder

4 servings

6 cups milk - a little more if you want it thinner
1 package frozen corn
1 package frozen peas
2 pounds fresh or frozen white-fleshed fish fillets
I use whiting, thawed it if frozen, cut into 2-inch pieces
1-1/2 teaspoons garlic powder
1 minced onion
1 teaspoon salt & black pepper or to taste
1-1/2 cups instant mashed potatoes - a little more if you want it thicker
Opt. McCormick’s It’s A Dilly

1. In a soup pot, combine all the ingredients except the potato flakes over medium-high heat. Milk likes to burn on high heat. Bring to a boil then reduce the heat to low and simmer for 8 to 10 minutes. Make sure the veggies are cooked.

2. Stir in the potato flakes then simmer for 3 to 5 minutes, or until thickened.

lbh said...

when is the wedding is it in abq or ca?????
congrats we are excited for you
we love your family
and you have such a blessed son 2