| Reviewed by: donnaquixote |
Date Posted: 6/30/2008 8:59:56 PM |
Rating:   |
Comments:
We purchased one pound of Canadian fresh caught Pacific Snapper for the fish. We used an oiled (olive oil, not cooking spray) fish cooking pan with the holes in it and when the fish was flaky yet still moist, we took it off. After following directions, I needed a little more spice than directed. I thought the fish would be done, as it met the recipe cook test, but fish seemed too drippy/juicy. It seemed that the flavors of the cumin/pepper could have ran out with the juices. Also, we seem to be having problems keeping the fish warm when adding cool sour cream and guacamole toppers. Still, the tacos were way fresher and better than restaurant tacos.
The add-ons we used were: sour cream, homemade guacamole with serrano chiles, fresh lemon, salt, fresh cracked pepper, garlic powder, minced tomatoes, onion, Cholula (Chili Garlic), and fresh limes. Side dishes were homemade fideo soup and seedless watermelon. |
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