Ellen's Kitchen HomePage

Keep Ellen Cooking!
Support New Pages!

Search this site

New pages - Check it out

A dash of spirit

The recipe box

Clear Light Cookery

Get out the big pots

Facts and FAQs


Kitchen Gardens

Resources and Reviews

Cooks Reach Out

Cook's Chat Forum

Learn How to Choose Web Hosting

Labyrinth Readers Society

Fish Taco
I have read much of 5 years of your "cool talk" & no one mentions fish tacos. I am catering a Taco Bar and only beef & chicken are being served. I would like to cook some fish to give my 35 guests another choice. Can you tell me what type of fish to buy and how much. I am also not a good cook unless I am following a recipe, so I need to ask you how I should cut my fish too. Many thanks.
This is a grand tradition here in San Antonio. You use a firm white fish such as cod, basa or pollock, cut in fairly large cubes; tilapia and catfish, not so good.

Some people batter fry the fish. Around here we grill it. You will season, grill, put on a heated corn tortilla; top with a vinaigrette type slaw and chimichurri sauce.

Here is a short video on chimichurri sauce:


And here is a recipe:


I allow 4 ounces per two taco serving. You probably won't have more than 6 try it the first time, except now during Lent more people look for seafood, especially on Fridays.

What's New? Check Out the New Pages Page

Click Ellen's Kitchen Updates to request updates, suggest new topics or report a broken link, comment, or question. Put "updates" in the subject line if you are requesting updates. PLEASE send questions separately from update requests.

Copyright 1998-2012 -- All rights reserved --

This site maintained by Galaxy Website Design