Cat fish fillets are blackened, pan fried, served in warm corn tortillas topped with pico de gallo and cabbage.
Shrimp are cooked in crab boil seasoning, then marianted with chiles, various peppercorns and capers.
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.
The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. Recipe c.1997, M.S. Milliken & S. Feniger, all rights reserved.
Soft tacos are made with cooked shrimp are combined with tomato, onion, olives and Tabasco® sauce then served with a mixture of cabbage, crema and cilantro.