shredded lettuce

Tacos De Pescado (Grilled Fish Tacos)

Tacos De Pescado (Grilled Fish Tacos)

I just realized that lately, I prepare tacos at least ones a week, sometimes even more often.
Of course, this makes perfect sense, since they are very tasty, easy to prepare and the possible variations are endless. I have them for any meal of the day, breakfast, lunch, dinner or snack.
My favorite taco is……..always the one I presently prepare and eat, no matter if they are soft or crisp, contain lots of “stuff” or just a few basic ingredients. They can contain beef, pork, fish, crab, shrimp, chicken, duck, chorizo, egg, guacamole, refried beans, shredded lettuce, shredded cabbage, onions, chiles, cheese, salsa Mexicana, salsa verde, black beans and a myriad of other stuff. As long as it is tasty, anything (well, almost anything), goes. 🙂
For today’s tacos, I used fresh cod fillets I got this morning at the “International Market”, a lonely Haas Avocado which was sitting all but forgotten by herself on a shelf in the pantry, and leftover red cabbage slaw, to which I added a bit of kernel corn . The result was, dare I say, as with all my tacos, smashing 🙂

.

Bon Appétit !   Life is Good !

.

Click here for more  Tacos  on  ChefsOpinion
.

.

Tacos De Pescado (Grilled Fish Tacos)

.

Tacos De Pescado (Grilled Fish Tacos)

.

Tacos De Pescado (Grilled Fish Tacos)

.

.

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

.

.

.

.

.

.

 

 

 

Advertisements

Tostadas Al Pescado (Fish Tostadas)

>
>
When  you decide to make tostadas, the biggest decision will be if you want to prepare  your own tortillas and fry them to a flat crisp or buy packaged tostada shells, which you can buy in any supermarket nowadays’, most of excellent quality. After that, the most sensible thing is to put the tostadas on a platter in the center of the table, arrange all the toppings in bowls around them and let everybody assemble their own favorite. Traditionally, refried beans, cotija cheese, a simple salsa and sometimes seafood are the main ingredients/toppings.
But, as you can imagine, tostadas, like most other dishes with a long culinary history, have evolved and advanced to be more adventurous and varied. Anything you fancy is allowed to grace your tostada, as long as it is delicious and makes you smile 🙂
Refried beans, shredded lettuce, sour cream, any cheese, any seafood, sausage, meat, grilled vegetables, any salsa, guacamole, etc, etc.
I happened to have some fresh Swai fillets at hand as well as white cabbage for a tasty cabbage slaw.  Added some guacamole, salsa Mexicana and a bit of sour cream and BINGO ! – exiting lunch served in a snap 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Swai  on  Chefsopinion
>
Click here for more  Tostadas  on  Chefsopinion
>
Click here for  Guacamole Recipe  on  ChefsOpinion
>
Salsa Mexicana Recipe:
2 medium tomatoes- diced; 1 med white onion- diced, 3 jalapeños- chopped, 1/3 cup cilantro- chopped; lime juice and kosher salt- to taste; combine, check/adjust seasoning.
>
>
>

Tostadas Al Pescado (Fish Tostadas)

Tostadas Al Pescado (Fish Tostadas)

>

Tostadas Al Pescado (Fish Tostadas)

Tostadas Al Pescado (Fish Tostadas)

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>

Fajitas De Res (Beef Fajitas)

>
>
Sour  cream. Salsa Mexicana. Guacamole. Chopped cilantro.
These are some of the usual condiments I use when I make Fajitas at home (Sometimes I add shredded lettuce and grated cheese). Together, they form the perfect addition to griddled meat and tortillas, and all together make this the superbly delicious culinary experience which Tex-Mex cuisine has popularized in America and around the world. Nothing new here, just a proven recipe for success 🙂
But here it comes – what if you want to enjoy this without all the fuss and a whole bunch of little bowls crowding the table?
– How about turning all the individual condiments into one marvelous topping, which simplifies assembling and eating in front of the TV so much ? (Since I live alone with Bella, in front of the TV is where we take most of our meals). Well, I’ve tried to simplify by combining sour cream, salsa Mexicana, guacamole, chopped cilantro and seasoning with great success. Since the first time I prepared this, I used it for a variety of other grilled meats, vegetables and seafood’s. On more than one occasion I have even used the leftovers as toast-topping for breakfast the following morning.
For lack of a better name, I call this concoction “Fajita-Topping“. 🙂
>
Bon Appetit !   Live is Good !
>
>
Click here for all about  Fajitas
<
Click here for more  Fajitas  on  ChefsOpinion
>
Click here for  Tostadas  on  ChefsOpinion
>
>
>

Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

>

Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

>

Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Tostadas De Chorizo

>
>
These  sexy babies served me perfectly today for my late breakfast by the pool. I love the way I can assemble each one just the way I like it, choosing as many or as few condiments as fit the mood of the moment. My choice of drink was iced tea as usual, but I remember well when nothing but a couple of  Negra Modelo  would do the trick. (Those were the days) 😦 🙂
>
>
Bon Appetit !   Live is Good !
>
>
Salsa Mexicana
>
Guacamole
>
More Tostadas on ChefsOpinion
>
>

Tostadas De Chorizo

Tostadas De Chorizo

>

>

Tostadas De Chorizo

Tostadas De Chorizo

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>