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Found 4 results

  1. I saw this package of Wild Caught Ono filets for a good price at Costco and decided to put it in my cart. Ono is the Hawaiian name for what we call Wahoo in Mexican waters. Here’s a picture of one. It’s a delicious tasting white fleshed fish. I’ve never had the pleasure to catch one but it’s one of the most sought-after game fish. It’s something like a cross between a Tuna and a Barracuda but with the size of a tuna and is one of the fastest fish in the ocean. I thawed out a couple of filets and then coated them with some Tajin seasoning. I let them marinate for a couple of hours while I prepared others things for my tacos. Once Jr. was 400 degrees I put the filets on for approximately 2 minutes per side. (They were triangular so that was 3 sides) Here they are plated up on some corn tortillas with red & green cabbage, onion, cilantro, avocado salsa, avocado slices, some Mexican Creama and a Modelo. Muy Bueno! Thanks for looking.
  2. Well today we were trying to figure out what to make for lunch, a common problem at our house. Well while we were at the Egg dealer picking up my new swing rack, Norah said lets make fish tacos. she spotted a new rub so I'm guess that's part of what prompted her. The rub was made Suckel Buster and is called Fajita Seasoning ( guess what it made for ) lol. It's a nice mix of sea salt, black pepper, garlic, chili powder, paprika, sugar, cumin, onion and other spices. It seemed to have just the right flavor for today's go at tacos. Off to Fresh Tyme market to grab some fish, and like all tightwads I went with what was on sale. We marinated the fish in a mix of chilies in adobo, fresh lime, cilantro, a splash of soy, and the fajita mix. The fish was marinated for 30 minutes while the girl came up to temperature. Once out of the marinade, we hit it with a little more of the Suckle Busters and tossed it on. First thing I found is how fast it cooked, fallowed by how good it was. Fish was grilled at 450ish for just a few minutes total. Below are some photos of the food. Sides included grilled corn, cilantro chili lime rice and black bean beans. Thanks for looking and comments/tips and tricks always appreciated.
  3. When I went to the fish market to buy the Pompano they also had some nice looking Halibut fillets some I bought one of them as well. Now living in Southern California I have no problems finding fresh made tortillas either at the store or at the local Tortillaria. This wasn’t always possible as I was born in California but my parents were from Nebraska. When I was 5, in the early 60's, my parents moved back home to Nebraska. There was no Mexican food to be found anywhere back there at that time. We had all grown to love Mexican food when we lived in the East L.A. area, and still craved it back there. But there were no Mexican restaurants, not even a Taco Bell (if you can consider that Mexican food), and none of the stores had any Mexican ingredients. Even though she wanted to eat it as well, my mom kind of hated making it for us as she had to make everything from scratch. (On top of working full time) She had called back to California and had gotten all the recipes from our neighbor (Delores Reyes) and she would enlist us boys to help. This is how / why I learned to cook, as Mexican night was looked forward to with much anticipation and everyone was happy when we ate it. She finally got a job as a buyer at a local super-market and was able to order in tortillas and refried bean to make it easier so we started having it more often. For this reason I decided to make my own tortillas. (Well kind of. I cheated and purchased a 3 lb. bag of Masa Fiha Para to use) OK back to my cook. I started out by making some of my Mexican Style Slaw. (Recipe is here: http://www.kamadoguru.com/topic/18547-mexican-style-slaw-with-cilantro-lime-creama/) I cut the fillet into fourths and sprinkled on some Tajin seasoning and let it rest while I got everything else together. The fillet was 1.45 lbs. but still was rather small so I broke out the smallest grill I have, my Jumbo Joe. I moved over a lower table and started up a half chimney of lump. And after if got super blazing hot I dumped it in the Weber charcoal tray. I put on the lid and after it cooled down a bit I put on the fish. While they are cooking I made up the tortillas. Halibut is done. I start to make up my tacos. I made this up like I’d get them from a local Taco Stand or Food Truck might serve them. Start with the Halibut. Now add cheese and slaw. Add some Tapatio hot sauce, Now crack a cerveza and we’re ready for the Money shot. I’m Happy!
  4. Smokehowze

    Fish Tacos

    Fish Tacos This meal brought to you by son of Smokehowze. It was great meal because all the rest of us had to do was come to the table when the meal was announced. Thanks son! Photos courtesy of dad. Leftover Kamado Joe grilled chia seed crusted cod kicked up with some extra seasonings for the tacos. Add a great tasting sauce the boy concocted – greek yogurt, sour cream, fresh squeezed lime, chopped cilantro, ground chipotle powder, garlic powder, squirt of Tobasco, and honey (to balance the acidity). You gotta try this! Some “black rice” with leftover grilled roma tomatoes mixed in. And a nice medley of avocado and things - nice plate out! And the usual lettuce, tomato and crispy shells (the colors in the photos were too nice not to include the pictures) LOL And Bingo …
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