BluewaterFever
Senior Member
We were having a hankering for some fish tacos, SE coast style!
What we like to do over here in the Fever house is a little different from the traditional style fish tacos.
First off we take the fish a cut up into small 3 to 4 oz size pieces. Then drizzle them with olive oil and then a heavy coat of Chef Paul Prudhomme's
Blackened Redfish Magic.
On to the flat top to get a nice crust then we put them on a hot flour tortilla with some coleslaw, cheese and hot sauce. A side of black beans or yellow rice to have as side depending on what we have on had.
What we like to do over here in the Fever house is a little different from the traditional style fish tacos.
First off we take the fish a cut up into small 3 to 4 oz size pieces. Then drizzle them with olive oil and then a heavy coat of Chef Paul Prudhomme's
Blackened Redfish Magic.
On to the flat top to get a nice crust then we put them on a hot flour tortilla with some coleslaw, cheese and hot sauce. A side of black beans or yellow rice to have as side depending on what we have on had.
