Red Snapper & Shrimp Burrito/Taco
Cook E doeFace has made yet another quick and scrumptious meal. Come watch her prepare Red Snapper and Shrimp Burrito...... RECIPE BELOW..
Red Snapper and Shrimp Burrito
2 lbs of Red Snapper fish or light/medium white fish (tilapia, swai, whiting)
½ pound of shrimp (large)
1lb of taco cheese
Sour cream
Dry Rub:
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. coriander
1 tsp. cumin
Salt & Pepper to taste
Add 3 swigs of canola oil to pan and sear fish on both sides for about 2-3 minutes on each side
Remove from pan
Add butter to pan, add shrimp, salt & pepper...cook until pink
Wet Sauce:
1 dried Acho Chili (boil in ¼ cup of water until chili becomes soft...keep the liquid for the sauce)
½ of red onion (grilled or pan seared)
½ mango (grilled or pan seared)
Bunch of cilantro
Blend well in blender and set aside
Salsa:
1 chopped Roma tomato
½ chopped mango
½ diced red onion
½ diced avocado
¼ drained black beans
½ clove minced garlic
½ jalapeño minced
Squeeze ½ lime juice
Salt and pepper to taste
Mix together and set aside in fridge
Tortilla:
In a pan, add one tablespoon of butter, garlic powder, add burrito and let it brown on both sides.
Combine:
On burrito add fish, wet sauce, cheese, salsa and sour cream. Wrap in burrito and serve.
Njoy
Cook E
4 Levels of Fish Tacos: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Onika, home cook Alejandro, and professional chef Saul Montiel from Rooftop Cantina - to make us a plate of fish tacos. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way to add some scientific context to the results. Which fish tacos can you imagine tucking into at a beachside cabana?
Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent -
Level 1- Onika McLean
Level 2- Alejandro Alba
Level 3 - Saul Montiel
Food Scientist: Rosemary Trout
Producer:Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Operator: Lucas Young
Audio: Rachel Suffian
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Video Copy and Recipe Editor: Vivian Jao
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Best Fish Taco Sauce EVER - In Less than 5 minutes
Fish Taco's are made great with the sauce that gets up on top of them. This is a simple sauce that taste great on any type of fish taco and probably a lot more. Not only does it taste great, but it's super quick to make.
Ingredients:
1/2 cup of Mayo
1/2 cup of Sour Cream
2 tablespoons of diced adobe chilis in adobo sauce
2 tablespoons of lime juice
1/4 tsp of salt
1/2 tsp of garlic powder
Mix it up and ENJOY!!!!
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Hi! My name is Jason and I live in Southern California. There are two or three NEW video's EVERY WEEK MORNING (Mon-Fri). I upload vlogs, reviews of stuff, mostly cooking and everyday life. I hope you enjoy!
The Best Fish Tacos
The Best Fish Tacos
1 1/2 lb. cod fish
3 tbsp. olive oil
Juice of 1 lime
2 tsp. Old bay seasoning
1 tsp. paprika
1/2 tsp. ground cumin
1 tsp. cayenne pepper
salt and pepper to taste
6 tortillas
1 avocado, diced
Onion powder
Garlic powder
Sour cream, for serving
FOR THE CORN SLAW:
1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 jalapeño, minced
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Ultimate Fish Tacos Recipe | Fresh, Easy, and Delicious!
Loaded with fresh, bright flavors, this Fish Tacos recipe is perfect for a quick weeknight meal. Tender and flaky perfectly seasoned fish served over a warm tortilla with all your favorite toppings and a homemade creamy taco sauce, this recipe is seriously delicious. You won’t believe how easy it is to make. I LOVE making fish tacos, expecially when the weather warms up. Beyond delicious and so easy to make at home!
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How to Make Easy Fish Tacos | The Stay At Home Chef
This Baja Fish Taco Recipe is super easy to make, healthy, and full of flavor. Your family will love this Mexican favorite!
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✅Ingredients
FISH:
• 1 pound white fish (mahi mahi, flounder, tilapia, grouper, etc)
• 1/4 cup extra virgin olive oil
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon minced jalapeno
• 1 tablespoon freshly chopped cilantro
SLAW:
• 2 cups shredded cabbage
• 2 tablespoons red wine vinegar
• salt and pepper
TOPPINGS:
• 1/2 red onion, diced
• 2 roma tomatoes, diced
• 1/4 cup freshly chopped cilantro
• 1/2 cup guacamole (optional)
• 2 limes, quartered
• 8 corn or flour tortillas, warmed
✅Instructions
00:00:15 - How to make a marinade for Baja Fish Tacos
00:00:37 - What kind of fish to use in Baja Fish Tacos
1️⃣ 00:00:15 - Combine the olive oil, lime juice, and chili powder in a small bowl and whisk to combine.
2️⃣ 00:00:46 - Place the fish in a shallow dish (like a glass cake pan). Pour the marinade over the fish. Sprinkle the jalapeno and cilantro over it and let it marinate for 15 to 20 minutes.
3️⃣ Meanwhile, prepare the slaw and toppings. To make slaw, toss shredded cabbage with red wine vinegar in a small mixing bowl. Season with salt and pepper to taste.
4️⃣ 00:01:09 - Heat a large heavy skillet over medium-high heat. Add in fish and cook for about 5 minutes per side. Actual cooking time will depend on the thickness of your fillet. The fish is done when it can easily be flaked with a fork.
5️⃣ 00:01:35 - Compile your tacos with fish, cabbage slaw, a little onion, tomato, cilantro and guacamole and a squirt of lime juice.
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