From chef Zarela Martinez. Visit Zarela's web site for other great authentic Mexican Recipes.
This recipe for Mexican Fish Tacos was adapted from a recipe by Bobby Flay. The recipe uses white fish, ancho powder, jalapenos, cilantro and is served on warmed corn tortillas.
Chef Gary Baca at Joe’s Seafood, Prime Steak and Stone Crab in Chicago is always looking for ways to utilize Joe’s fresh fish selections and also put a new twist on tradition, and the NEW Tortilla Crusted Mahi Mahi does just that. “If you close your eyes and take a bite, it tastes exactly like the best fish taco you ever had! How fun is that?" says Chef Baca.
The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. The crab cake recipe is c.1997, M.S. Milliken & S. Feniger, all rights reserved. For a nice meal add a simple salad and a glass of white wine.