How to make fish tacos like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Happy National Catfish Month! In honor of the beloved mudcat, I made fish tacos – a really fresh, tasty treat.

My son inspired the dish by taking me to a restaurant the other day where we both had some. That’s when I realized the best way to season fish is a spicy rub, not marinade. So, here, I’ve given that a whirl. It hits all the right notes, and if you want to go spicier, have at it!

My daughter-in-law made a nice veggie dish to complement the tacos – chopped zucchini, squash, garlic, black beans, cumin and a store-bought Mexican sauce cooked in an iron skillet.

This fish taco recipe does not disappoint. It’s also a fun entree for a crowd. Give it a try.

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Our New Orleans food adventures 7/1/13

We’re eating our way through New Orleans. Venues this week included Booty’s, Salu, Lucky Rooster, Middendorf’s and P’s and Q’s. Check out our full post on Storify.

We started last week at Booty’s Street Food (@Bootys). The Bywater restaurant is doing a weekly menu around a specific country. Last week it was Singapore and Booty’s tweeted the magic words: Hainanese chicken rice.