The BEST-Ever Fish Tacos Recipe!! Crispy, Fried Cod with Mango Salsa!
FULL RECIPE HERE:
These fish tacos with home-made guacamole and mango salsa will rock your world! Literally, the BEST fish tacos you'll ever have! I've been using this fish taco recipe for years and it never gets old! The simple mango salsa with tomato, cilantro and lime is the perfect topping for these tacos!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Music Courtesy of Audio Network
Carnitas de Pork Belly | La Capital
El pork belly o falda, es el área del cerdo de donde se obtiene el bacon o tocino. Esta vez lo quise cocinar en dutch oven con grasa de cerdo/manteca, estilo carnitas. La carne resulta con mucho sabor, suave y jugosa.
Servido en 3 formas: Puré de papa, bowl de arroz y tacos de carnitas.
Muchas gracias a Grand Western Steaks
por este riquísimos Pork belly: grandwesternsteaks.com
15% de descuento usando el código: LACAPITAL
Olla de Hierro vaciado:
—————————————————————————————
Contacto directo: oscarlacapital@gmail.com
Instagram:
Twitter:
Facebook:
—————————————————————————————
*Yo le puse:
-Sal
-Ajo
-Tomillo seco
-Cerveza
-Jugo de Naranja
-Papa
-Crema
-Mantequilla
-Sal y Pimienta
-Cebolla en polvo
-Chile habanero
-Tomatillo
-Aguacate
-Cilantro
-Cebolla
-Ajo
-Sal y Pimienta
Equipo:
Ahumador 1:
Ahumador 2:
Mi asador:
Mi tabla:
Mi estufa:
Cuchillo 1:
Cuchillo 2:
Cuchillo 3:
Cuchillo 4:
Mi cámara:
Guantes negros:
Iniciador de fuego/carbón:
Alkaline Vegan Tacos | Pulled King Oyster Mushroom Tacos
#tacos
These are the best Alkaline Vegan Tacos I've ever tasted. I replaced Pulled Pork Tacos with Pulled King Oyster Mushroom Tacos, and the result was a masterpiece. These Tacos will keep you smiling all day. If you love flour tortillas, you'll love my White Kamut Flour Tortillas. I'll leave a link to the recipe below.
I've been holding off on creating this recipe because I want nothing but the best for you all. You know I don't rush my recipes. I take my time creating them. The first time I tasted this Taco, I couldn't believe my taste buds. I feel like I should take a break after making this Taco Recipe. It's just too good. The charred onions and peppers were flavorful. The Tortillas were soft and warm. The pulled King Oyster Mushrooms were juicy and bursting with flavors from the herbs, seasonings, and other ingredients I won't give away here.
You need to make this recipe to get why I'm rambling. If you do make it, please let me know in the comments section below. If you enjoyed the video, please hit the like button. Finally, if you'd love to see more videos like this or just want to hear my voice, please hit the subscribe button and the bell icon. That way, you'll get notified whenever I upload a video. Thanks for watching. I'll drop another banger next week!
Please if you are allergic to any of the ingredients I used in this video, consult your nutritionist and/or healthcare practitioner for substitute ingredients. I'm not qualified to advice you in that regard.
Kamut Tortilla Recipe:
Subscribe to my YouTube Channel (Grubanny) here:
Follow Grubanny on Instagram:
Paid Links
Organic White Kamut Flour:
Organic Savory:
Dried Mushrooms:
Date Syrup:
Coconut Aminos:
Cast Iron Pan:
Organic Unfiltered Extra Virgin Olive Oil :
Grill Press:
Stainless Steel Sautee Pan:
Glass Bowl:
Glass Jar:
Pinch Bowl:
Sauce Pan:
Measuring Cup:
Splatter Screen:
Wooden Bowl:
Organic Avocado Oil:
Organic Spelt Berries:
Organic Morel Mushrooms:
White Spelt Flour:
Loaf Pan:
Ramekins:
Food Processor:
Cake Stand:
Angled Spatula:
Cake Server:
Pressure Cooker with a Stainless Steel insert:
Organic Quinoa:
Hand Blender:
Small blender:
Wooden Spatula:
Papaya Seeds:
Cookie Cutter:
Coffee Grinder:
Brazil Nuts:
Date Sugar:
Agave Nectar:
Mini Waffle Maker:
Organic Chickpea Flour:
Organic Cloves:
Organic Ceylon Cinnamon Powder:
Organic Ceylon Cinnamon Sticks:
Filipino Lechon Tacos | Jen Phanomrat
Crispy Filipino lechon kawali gets a new zesty home inside of a taco.
Ingredients —
For the pork:
2 lbs pork belly
6 cups water
½ cup soy sauce, plus more for basting
4 bay leaves
1 head of garlic, cloves separated but skin on
1 tbsp whole black peppercorns
1 tbsp coconut oil
For the quick-pickle atchara:
½ cup cabbage, shredded
½ cup carrots, shredded
½ cup red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tbsp ginger, sliced or minced
2 serrano chili, thinly sliced
½ cup white vinegar
2 tsp sugar
Salt to taste
For the rest:
Crema or sour cream to serve
Fresh chopped cilantro
Corn tortillas
Steps —
In a large pot, add water, pork belly, bay leaves, garlic, soy sauce, and black pepper. Bring to a boil and then lower heat to simmer for 1 hour or until the meat is tender.
Place cooked pork belly on a tray with a rack and pat dry. Allow to cool and chill in the fridge for at least 2 hours or overnight.
Meanwhile, make the pickle. Combine all ingredients in a bowl, transfer to a jar, and chill in fridge.
Slice the skin down the middle. Brush all over with soy sauce. Then rub coconut oil all over. Bake at 400°F until the skin is very crispy and crackly.
To serve, slice lechon into bite-sized pieces and place on top of corn tortillas with the atchara, crema, and cilantro.
For more amazing shows & recipes download the Tastemade App:
___
Subscribe to Tastemade:
FIND us on Snapchat Discover:
LIKE us on Facebook:
FOLLOW us on Instagram:
More daily programming
Watch us behind the scenes at Snapchat: @tastemade
PICO DE GALLO | The BEST Bowl of Salsa You Will Eat All Year Long (Authentic Mexican Recipe)
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF:
This bowl of Pico de Gallo is so dang good it’ll have you crowing like a rooster ????????️
Back in the day I used to make the pico for our family barbecues. My grandma used to tell me it was the best recipe she ever had. So good in fact, that there would have to be TWO whole bowls because I would eat an entire on myself ????
In this video I’m gonna share the authentic, restaurants style and homemade recipe we use for our favorite snack and condiment – PICO DE GALLO!
My personal pro tip here is to use SERRANOS instead of jalapeños to take the heat up a few notches. And the best part of this recipe is you can adjust all the ingredients to you personal preferences.
You can add more tomato, less onion, double the chile or omit the cilantro – whatever you and your friends and family like, it can be done easily in this delicious recipe.
Ingredients
9 Roma Tomatos
1/2 White Onion
3 Whole Serranos (or Jalapeños for less heat)
1 Head of Cilantro (chopped)
1 Large Lime
2 tsp Sea Salt
And your favorite bag of chips
Take the heat up even more using my SALSA VERDE recipe:
Now let’s get to making PICO DE GALLO!
Shredded Pork Rib Tacos, Avocado Crema, Roasted Habanero and Papaya Salsa - Jason's Backyard BBQ