Headed to the oven...

Headed to the ... well, you know!

Yumm!

Nice...

Vernon,
You ain't in your right mind... I'm sitting here waiting on my back to heal so I can go fishing, and your catching fish and serving up your fish Tacos....
Makes me hungry........
Jigum

When I come to your house, that is what I want to eat.

that looks good....

Matthew, I'd be glad to cook you up a batch.... Or, if you're out, I'll supply the filets & you can whip them up for yourself. No heavy lifting involved.



Bobby, I'd sure like to get together some day with all ya'll over there on CC if I could get away for an afternoon or if I could arrange to have the gang come here even. Like I said, I'd be glad to put together a big batch of tacos for you guys.

Can I come too, pretty please with sugar on top

yea,what Todd said....

The more, the merrier! Just wish we could all get together! A TFF TacoFest!

Recipe to follow?

OK! You twisted my arm!

recipe for my homemade salsa and how to prepare fish,i mean crappie.

Crappie;
I take a large, deep-sided cookie sheet & tear a giant sheet of foil big enough to cover the cookie sheet (with sides turned up) and fold over for a lid. Spray olive oil lightly on top & bottom foil, sprinkle fresh chopped or freeze dried cilantro evenly on bottom, sprinkle very lightly dried dill on top of cilantro, sprinkle moderately garlic salt on top of all. I patted dry a dozen filets and lay them out on top of seasonings, brake apart the rings of half a large sliced onion and lay them out on the filets. Cut a large lime in half and squeeze both halves over the "mess". Melt half a stick of butter and drizzle it on the "mess" then repeat the cilantro, dill & garlic salt on top of filet's and fold the foil over and lightly crimp the edges. Bake in the oven @ 400 degrees for 20 min, roll foil back and bake another 5 min. I serve it on warm, doubled corn tortilla's with coarse chopped fresh cilantro, soaked with lime juice, packaged, dry cole slaw mix soaked with lime juice and thin slices of fresh avocado and my homemade salsa.

Salsa; (seems complicated but well worth it)
Dice 2 med. large sweet onion's and 3 large jalapeno peppers (remove pulp & seeds of all 3 for extra mild salsa, 2 for mild, 1 for medium, leave all the pulp & seeds in if you like it hot. Place all diced ingredients in a large storage container, add coarse ground black pepper & Sea Salt to taste. Take 1 large bunch of fresh cilantro, remove any large, tough stems and chop till fine and add to the diced ingredients and set aside.
Take 6-8 large or 12 medium ripe tomato's and remove the stem-dimple, cut into wedges and place in blender or food processor, process to desired consistency (I pretty much liquefy mine because I leave the onion, pepper & cilantro chunky). Add 1 tablespoon minced garlic and 3/4 cup fresh lime juice and process just enough to mix. Pour tomato/garlic/lime mixture over diced ingredients and stir well. If you have a gallon jar or container with a good lid, it's easier to mix everything together like a shaker. It's ready to eat (and delish!) right now but even better after a day in the frig.

Crapicat showed Belinda how to make them on one of his visits. It has become one of my favorite meals!

U go boy !!!!

I appreciate it. Gonna make these for the wife in the near future