The Original Fish Taco Recipe (Not Quite

The Original Fish Taco Recipe (Not Quite

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Try this The Original Fish Taco Recipe (Not Quite recipe, or contribute your own. "Garlic" and "Seafood" are two of the tags cooks chose for The Original Fish Taco Recipe (Not Quite.

"A good but very basic no frills recipe that was easy to make, delicious and made a wonderful weeknight meal! We made this using grouper and instead of store bought salsa we used our own homemade pico de gallo along with our chilies de arbol sauce. Also, instead of just plain mayo we made a simple mayonnaise sauce by whisking together 1/2 cup mayonnaise, 1 tsp. white vinegar and 1 1/2 Tbsp. milk. I think some guacamole, or even more simply, some thinly sliced avocado would be a great addition to these fish tacos."

- sgrishka

Top-ranked recipe named "The Original Fish Taco Recipe (Not Quite"

3.5 avg, 4 review(s) 100% would make again

Ingredients

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1 pn Rosemary
1 pk Tortillas; (the original uses
1 pn Garlic
1 Lime; (sliced into sections)
1 pn Salt
2 lg Hoki steaks; (I use cod)
1 cn Cheap beer; (the cheaper the better)
1/2 c Flour
1/4 Head cabbage; (sliced thin)
1 pn Paperika
1/2 c Salsa; (I use Pace)
1/4 c Mayo

Original recipe makes 5

Servings  

Preparation

From: Weikel@Fwva.Saic.Com (MONIKA) Date: Sat, 04 Dec 1993 22:07:57 GMT This is a recipe I adapted from Rubios. It is a big hit with my roomates. They prefer it to the original. Fish: Rinse and drain fish, and tear it into slightly larger than bite size chunks. Put the flour in a bowl and mix in enough beer to make a foamy paste. Stir in spices. Use this mixure to coat the fish and fry until golden. The sauce: Mix salsa and mayo and the juice from a lime section. Add a little water if the mixure is too thick to pour. Tortillas: Microwave until warm and soft. Construction: Take a warm tortilla. Spoon some sauce on it to form a line down the middle. Place pieces of fried fish on the line and top it with cabbage. Fold and serve with a slice of lime. This makes about five. The measurements may be off because we are so addicted to this recipe that Ill make it for days on end until we run out of ingredients, so leftover ingredients arent a problem for us. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.

photo by sgrishka sgrishka

photo by sgrishka sgrishka

photo by sgrishka sgrishka

Calories Per Serving: 259 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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A huge hit with my family!
ElenaWV1 1 year ago
Bland and disgusting. The only thing good was the sauce.
bemsmomie 3 years ago
very good!!! I also changrd the sauce a little, added the vinegar and milk to the mayo, stirred in a little taco seasoning. delicious.
dc14r 4 years ago
A good but very basic no frills recipe that was easy to make, delicious and made a wonderful weeknight meal! We made this using grouper and instead of store bought salsa we used our own homemade pico de gallo along with our chilies de arbol sauce. Also, instead of just plain mayo we made a simple mayonnaise sauce by whisking together 1/2 cup mayonnaise, 1 tsp. white vinegar and 1 1/2 Tbsp. milk. I think some guacamole, or even more simply, some thinly sliced avocado would be a great addition to these fish tacos.
sgrishka 4 years ago
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