Quote:
Originally Posted by firstdown
I'll have to say after my dinner tonight fiish tacos are a strong second. How do you cook and make yours?
I use tuna and blacken it with House Bayou Blackening Spice. We just use the mild Salsa from Harris Teeters, cheese, and my wife makes up some sour cream stuff. We also use shreaded cabbage which gives them a nice
crunch.
This is the blackening spice we use its the best I have found which I think you can also get at Harris Teeters.
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A little blackening seasoning is the way to go. I chopped up a gorgeous orange bell pepper last night with my scallop tacos- gave it some great crunch. I'm also a fan of fresh avocado/guacamole on my tacos, and cilantro and lime are also a must. Some fresh pico de gallo never hurts either.