Homemade Fish Taco Seasoning Food

FISH TACOS

Steps:

• For the pico de "guyo": Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces. Chop the jalapeno in half and remove the seeds and inner membrane (use gloves when handling the jalapeno). Dice the jalapeno into small pieces. Cut the tomatoes into 1/8- by 1/8-inch pieces. Cut the lime in half and squeeze the juice into the mix. Add the salt and pepper. Let all the ingredients sit and marinate for at least 30 minutes.
• For the cilantro lime sauce: Mix the mayonnaise, sour cream, cilantro, lime juice, garlic powder and onion powder together and let marinate for at least 30 minutes.
• For the corn tortillas: Place the corn flour in a mixing bowl. Add the salt and pepper. Slowly add the water while mixing the dough with your hands until it becomes a tad bit softer than a "play dough" consistency. Break off the dough into twenty-four 1/4-inch round balls. Flatten the dough using a tortilla press that has been lined with a ziptop bag on each side. Remove the dough and place directly onto a skillet that has been lightly oiled and heated to 350 degrees F. When you notice the dough just beginning to show stress cracks, about 3 minutes, flip it and cook an additional 5 minutes. Remove from the heat and stack with paper towels in between each tortilla.
• For the blackening seasoning: Combine the oregano, thyme, smoked paprika, cayenne pepper and white pepper in a bowl and mix together.
• For the fish: Cut your fresh fish into small cubes about 1/4- by 1/4-inch. Sprinkle liberally with 1/2 tablespoon of the blackening seasoning. Heat the oil in a pan over medium-high heat. Add the fish to the pan and saute for 1 minute. Add the garlic to the pan and continue to saute for about 45 more seconds. Add the wine and cilantro. Finish cooking about 1 more minute.
• Reheat the tortillas if necessary, remove from the heat and add some lettuce, cooked fish, cilantro lime sauce and pico de "guyo". Serve 3 per plate. Enjoy!

FISH SEASONING

Steps:

• In a bowl, combine all ingredients. Store in a cool, dry place for up to 6 months.

FISH TACO SEASONING

Steps:

• 1. Mix all ingredients together. Makes enough for 2 pounds of fish.
• 2. To make the fish - Rub seasoning on 1 pound of tilapia filets. Spray filets with PAM. Bake at 350 for 25 minutes. Flake fish into a frying pan and keep warm until ready to use for tacos.

HOMEMADE TACO SEASONING

Steps:

• Add spices and water to 1 lb browned ground beef, or to the 1 lb equivilant of your favorite frozen "meatless" ground burger.
• Simmer for 10 minutes or until water is absorbed and bouilion cube is disolved.
• Serve over tortilla chips with cheese and salsa, or use as a filling for tacos, burritos, or enchilladas.

PERFECT TACO SEASONING

Steps:

• Combine together in a container with a tight fitting lid.
• Use 3 to 4 Tablespoons of mix and 1/4 cup of water per pound of meat.

FISH TACOS

Steps:

• Marinate the Onion
• Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
• Marinate the Fish
• Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
• Cook the Fish
• Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
• Heat the Tortillas
• Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
• Assemble and Serve
• To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
• Garnish with lime wedges and cilantro sprigs.