Prep time 20 minutesCook time 10 minutes

I tried fish tacos for the first time a few weeks ago and have been searching for the perfect recipe ever since! Unfortunately, I didn't find anything that suited my taste, so this is a combination of modified recipies from chow.com and allrecipes.com. Enjoy!

This was supposed to be a Beef Tacos dish, but the sauce was so delicious that I decided to use it as A Bolognese sauce! Feel free to use it either way, the only difference is the addition of milk / cream at the end._______________PS: This could be made in a Slow Cooker (8.5 hours on low or 4.5 hours on high) or in a heavy cooking pan (4.5 - 5 hours using low heat)

I don't know about you all, but in our house we have a kitchen drawer full of just random sauces and fast food condiments. I wanted to put some use to them since I was low on chili options and didn't feel like going my regular "tomato bell pepper" blends. Came out pretty alright if you ask me ;-) lol

The flavors of this fresh achiote paste, adobo sauce and fresh taco sauce are amazing. I use fresh tomato, dried soaked peppers, achiote annatto seeds and vinegar to make achiote paste. This recipe is from mild to spicy, six levels, and two intensities, using the peppers whole or ground and mixed. By adding a tomato and lime juice, I make Mexican Adobo sauce from the paste. I use this Mexican Adobo sauce to marinade meat and cover the meat with sauce to make Al Pastor dishes.Taco sauce also tastes better made fresh from scratch. I use it to make beef, chicken, fish and tofu tacos.

Easy and fresh way to end off a Monday evening

California has a wide variety of Hispanic restaurants So living here all my life I have tried quite a few. Fish tacos are always one of my favorites. Fish tacos can be found from food trucks to expensive restaurants. We like ours made with salmon which probably is more of a gringo version. Authentic would use a firm white flesh fish.This recipe is for 15 tacos. 3 tacos a person.

Tuna Burger in a rich lemon sauce. Super moist and flavorful. It's an easy weeknight dinner meal best serve with rice or mashed potato. In this dish I use Tuna in can.

This barbecue sauce also goes well with meat.

Since I always eat slapjack tuna seared, I wanted to try a different way of preparing it.If deep-fried at a high temperature, the batter will turn golden brown and the tuna will be rare. For those who prefer their tuna well done, allow time for the residual heat to cook the insides. Or, reduce the temperature of the oil a bit to cook through to the tuna with a longer frying time. I've added yoghurt to the tartar sauce instead of pickles to reduce the sweetness. Also, there is no problem in omitting the lemon juice. Recipe by nin

I'm a woman who loves anything that's cheap and easy to make! This was my first time cooking Chili and I'm very proud of the outcome.If you're like me and don't follow seasoning measurements that well, feel free to add more or less of the ones I suggested or even add your own kick & twist to it! This goes great with sour cream and shredded cheese. Make a meal of it and add some fresh bread sticks.

Tataki is Japanese cooking which takes raw meat or fish and sear in a pan to form a thin cooked layer of meat on the outside and raw still inside. In order to make tuna tataki, you will need to use sashimi-grade tuna preferably ahi or yellowfin. Then, you will sear the fish between 10 to 30 seconds. How long to sear the tuna will depend on its thickness. After you sear the tuna and let it cool, you will drizzle citrus-based sauce, which tataki sauce, on the top and serve. youtu.be/6XfgAMoe_Gs