"Julie Bove" wrote

> How do you make yours? I had seen them on restaurant menus but never gave
> them any thought because I am not a fish lover. But my mom has ordered
> them and the fish was breaded. Seemed like a lot of carbs to me! I have
> seen recipes online that call for unbreaded as well as breaded.

I don't really do 'fish tacos'. I do something a little related, which is a
soft wrap using the thin rice wrappers soft mostly for making lumpia and
things like that. I prefer a white relatively fish for that one. Lingcod
is favored here but snapper works well as does sea bass.

I steam the fish with cabbage (Nappa or 'chinese' cabbage' works). Last
time I used pea leaves (yeah, lovely things, taste like peas, gotten at my
local asian store in large bags. They make a wonderful fresh green salad
too). I add a little raw onion minced fine and season lightly with whatever
feels right that day (can be salsa, can be Mae Ploy 'hot sweet chicken
sauce', might be tamari). Brush with egg and bake to golden. A light sea
salt to the raw brushed egg makes it nice.

I scramble the rest of the egg and give it to the dogs and cat.

If you normally chop up raw stuff to cook so are fast at it, you can make 8
of these in about 10 mins, then bake in a preheated oven about 5-7 at 450F.

> I had bean tacos myself. And I found the taste I've been looking for! I
> made a post some time back asking about how to get the taste of canned
> chili beans in sauce without all the sugar. Taco Bell Table Sauce. Yep!
> It's that flavor. Daughter didn't like it but husband and I had it on our
> tacos.

I make my own chili beans in a crockpot. You can get a huge 'tastes sweet,
isnt actually' from bell peppers. I seem to recall you would have to blanch
and skin them first. (gastroenteritis?). You could also freeze the bell
peppers 'skin on' then defrost and the skin will come right off. I suggest
halfing first and de-seeding as I recall you can't have the seeds either.
The texture will be different but in a bean pot, it will not matter due to
the long cooking. (next time you have some that are still fine but you know
you won't use in time, try the trick and see if it works. Since we
container garden up to 8 bell peppers a year, we hit a bumper crop and
freeze some of the excess while dehydrator gets the rest).

The chili beans this way do take a bit longer to be ready than you may want,
but actual time to make is again, about 10 mins then you set on low and let
the crockpot do it's thing. The results freeze well so you can baggie it up
for the freezer and make it only now and again.

Grin, cost is the main savings here. 1.19$ worth bag (8 oz) of red beans, 2
bell peppers (I use up to 4 but grow smaller heirloom types) estimate that
would be 2$ most places? Chili powder to taste (lets add 5cents?) 3.24$ and
you will have about 8 cans worth of beans. Using the crockpot which costs
*way less* than stove topping in power, will run you about 15cents. (stove,
as much as 2$). 3.39$ estimated for 8 cans worth?

Your prices may vary because your market may be smaller, but that's what I'd
run here if I needed to buy the bell peppers. Since I grow my own, my cost
is 1.39$ roughly.