Okay, I made fish tacos tonight and we ate them outside on the patio. Sorry no pics - it was candlelight only - but here is the semi detailed process. Lightly salt half the fish and set aside in fridge. Cube the other half, put in a bowl with lime juice, and refrigerate, stirring occasionally. I used tilapia fillets. Make pico de gallo. Medium dice four largish tomatoes (seeds, skin and all), one largish onion. Fine dice one jalapeño or Serrano pepper (seeds removed), four garlic cloves. Optional: cut the flesh from three peaches and dice. Zest and juice three limes. Chop a handful of cilantro. Combine all in a large bowl. Mix with your hands, squeeze a few handfuls to mush up a bit of the mixture, which gives it a bit of thickness. Set aside for 10-20 minutes, then salt and pepper to taste. De-stem the remaining bunch of cilantro, put in a bowl. Optional: my wife likes sauce, so I had to do this. Mix a half cup of mayo with some jalapeño or habanero chile oil (cut up the de-seeded pepper and crush it, e.g. using a garlic press), and a little lime juice. Add the pepper oil and juice bit by bit, tasting as you go. If it gets too hot, add more mayo. Optional: make some guacamole, just mash up avocados with a fork and add a bit of salt and a bit of lime juice. Again, my wife wanted this, actually she made it. Heat oil in a pan, use high heat, fry corn tortillas, folding them in half after they've softened in the oil, then frying on each side until they start to brown. This isn't necessary, our beachside Baja tacos weren't hard shelled, but I like it anyway. Set tortillas aside on paper towels. Heat more oil, put the fish fillets in the pan, add a dash of lime juice, sprinkle on paprika and fry on high heat, tossing to distribute the paprika and get all sides of the fish fried. The paprika is an optional cheat; it makes the fish look browned, but you don't have to actually brown it which would mean overcooking it. Cooking time is only about 3-4 minutes. Fork the fish into small pieces. Take the lime juice-soaked fish out of the refrigerator, discard the lime juice. This is your ceviche. It needs to have soaked in the lime long enough to be opaque white, no longer translucent like raw fish is - half an hour or more. Assemble tacos. A tortilla, some fish - either the fried fish or the ceviche - plus cilantro, pico de gallo, and optionally the sauce or guacamole. A beer would be good accompaniment. I made some Mexican rice too, but I don't put it in the taco. This post was edited by johnliu on Sun, Aug 17, 14 at 2:10

Here are a couple of cold ones. The shrimp is of course just the starter dish: This was served as part of a buffet dinner in Canada last summer. Everyone loved it. Prep time: 20 minutes Cooking time: 15 minutes Makes: 8 servings Ingredients for Salmon: 2 1/2 lbs salmon fillets, cut into 16, 1 inch wide fingers 3 TBSP extra virgin olive oil juice and zest of one lemon 1 garlic clove, finely chopped 1 TBSP chopped fresh dill salt and white pepper to taste lemon slices for garnish 2 to 3 cups baby salad greens Ingredients for Tzatziki Sauce: 1/2 cup yoghurt 1/4 cup sour cream 2 garlic cloves, chopped 1/2 English cucumber, coarsely grated and squeezed of its moisture 1 TBSP fresh dill chopped salt, fresh cracked black pepper and lemon juice to taste Preparation: Salmon can be cooked the night before and served cold the next day. 1. Preheat oven to 400F. Place salmon on a parchment-lined baking sheet. Combine olive oil, lemon juice and zest, garlic and dill in a bowl and brush it over the salmon. 2. Cover salmon with foil and bake for 15 minutes, or until just cooked through. Uncover and cool to room temperature. 3. Cover with plastic wrap, leaving the fish in the pan and put it in the fridge. 4. Combine the tzatziki ingredients in a bowl and store in the fridge until needed. 5. Make a bed of the salad greens on a serving platter, arrange the salmon on top, garnish with lemon slices and serve the tzatziki alongside. Source: Eric Akis Victoria Times Colonist, Victoria, B.C. ********************************************************************** Here's a lovely little recipe which I made for our last virtual dinner which was around Valentine's Day: Serving Size : 4 Ingredient -- Preparation Method -------- ------------ ------------------------ 1 lg French lettuce 16 lg Jumbo Shrimp 2 lg pink Grapefruit For dressing: 1/4 c Orange juice 1/8 c Vinegar 1/4 c Olive oil 1/8 c Corn oil 1/4 c Green olives chopped 1/4 c Onion chopped 1/4 c Parsley chopped 1 t Cayene pepper 1 t Paprika (spanish pimenton) Salt and pepper Cook the shrimps as usual, peel them. Peel the grapefruit and separate each piece, also peel the white skin, being careful to get the complete pieces. Prepare the dressing by mixing all the ingredients. To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp. Put the dressing on top and serve. This salad will be better if the dressing can be prepared two hours before. Exported from MasterCook Patricia Wriedt. SharonCb

Do you want a simple but good Mexican/Spanish rice recipe or do you want the Taco Bell copycat? I searched on-line and found plenty of Taco Bell recipe copycats but none for their rice. Joe

I thnk I'll have to have fish for dinner after reading this thread. Halibut is the fish of choice for me. We live on the West Coast of Canada and Halibut is almost always availabe. I can actually buy it right off a boat at the docks. Nothing better than fresh halibut. I don't follow any particular recipe usually but I have a couple of ways that I like to cook it. The bread crumbs with herbs has been a favourite for years. I like to saute the fresh bread crumbs with a little butter or olive oil and garlic first and then season with parmesan cheese, and some herbs, salt and pepper. Place the in a oven proof dish, top with the seasoned bread crumbs and either bake as is in a hot oven or add some cherry tomatoes,canned or fresh, Kalamata olives, and fresh chopped basil to the pan. This is one of my husbands favourites. The other way I like it is to just brush it with a little olive oil that has been seasoned with garlic, salt and pepper and either it or cook it in a hot oven. Doesn't take long to cook. Salmon can be done the same way on the grill or in the oven. Some of othe thinner fish like Tilapia or fresh sole, I like to dip it in seasoned flour and saute quickly in melted butter or oil and serve with just on the side. They can also be breaded and fried and served with just a squeeze of fresh lemon or something like . It is wonderful with fish or chicken. Not exactly low cal but a little goes a long way. Shrimp, and mussels are easy to cook and are a wonderful addition to pasta. Just make your own fresh tomato sauce seasoned with lots of garlic and fresh basil and toss in a few shrimp or clams and simmer for a very few minutes and serve over your favourite pasta. If you like spicy you might like this Shrimp recipe. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================= Spicy Prawn Curry Source: the yummyco.com This prawn curry tastes great, and is absolutely fantastic because, instead of being based on spices that need hours of cooking, it's made with fresh herbs, which means that it's quick. For the curry paste: ½ teaspoon ground cumin or whole seeds, crushed 1 teaspoon ground coriander or whole seeds, crushed 2 or 3 whole fresh green chillies to your taste 3 large thumb-sized pieces of fresh ginger, peeled & chopped 3 fresh lemongrass stalks, trimmed back & chopped 4 cloves garlic, peeled 4 handfuls fresh coriander with stalks 6 salad onions, washed and trimmed The zest of 1 lime and juice of 2 limes 30ml olive oil For the prawn curry: 200g fine green beans, trimmed 200g baby corn 400ml can coconut milk 30ml tablespoons light or dark soy sauce 300g cooked, peeled king prawns, chilled or frozen . Method Throw the all the curry paste ingredients into a food processor and whizz up to a fine paste. In a hot wok or casserole-type pan, pour in a little oil, add the green beans and baby corn and stir-fry for 30 seconds. Add the curry paste and coconut milk, bring to the boil and simmer for 5 minutes. Season with soy sauce, add the prawns and cook for 1 minute (if using frozen prawns, add them 2 minutes before the end of cooking time). Serve immediately with some light, fluffy rice. Chefs Tips: When the curry paste is made, place in an airtight container and cover with a little oil. It will last for a month in the fridge or even longer in the freezer. Try smearing a little paste over cod, haddock, monkfish or swordfish - it's surprisingly delicate and tasty. For veggies, replace the prawns with mixed vegetables of your choice. To turn this into a spicy chicken curry, replace the prawns with 4 cooked chicken breasts, shredded or cut into thin strips.