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Reviewed Fish Tacos
"Really, really good. Made these New Year's Eve and tripled the recipe for a crowd. Everyone from toddlers to grandparents liked them. All the prep took a bit longer than I anticipated, but there are some shortcuts.
Hints: 1 - You can make the mayo ahead of time--it keeps in the fridge for several days. Don't skimp on the quantity or the spices--it's what makes these special. 2 - You can bake the fish if you have a large amount, don't want to deal with frying it, or have a delicate fish like tilapia. Just arrange in one layer in a large baking dish or jelly roll pan -- cookie sheet with one-inch walls -- and bake at 350 degrees for about 15-25 minutes, being careful not to overcook. 3 - You can use a bagged coleslaw mix -- preshredded cabbage/carrots -- to save time. 4 - The banana pepper rings aren't absolutely necessary, but they do add a crunchy twang.
I will make these over and over! :
Reviewed Fish Tacos
"Really, really good. Made these New Year's Eve and tripled the recipe for a crowd. Everyone from toddlers to grandparents liked them. All the prep took a bit longer than I anticipated, but there are some shortcuts.
Hints: 1 - You can make the mayo ahead of time--it keeps in the fridge for several days. Don't skimp on the quantity or the spices--it's what makes these special. 2 - You can bake the fish if you have a large amount, don't want to deal with frying it, or have a delicate fish like tilapia. Just arrange in one layer in a large baking dish or jelly roll pan (cookie sheet with one-inch walls) and bake at 350 degrees for about 15-25 minutes, being careful not to overcook. 3 - You can use a bagged coleslaw mix (preshredded cabbage/carrots) to save time. 4 - The banana pepper rings aren't absolutely necessary, but they do add a crunchy twang.
I will make these over and over! :
Reviewed Fish Tacos
"Really, really good. Made these New Year's Eve and tripled the recipe for a crowd. Everyone from toddlers to grandparents liked them. All the prep took a bit longer than I anticipated, but there are some shortcuts.
Hints: 1) You can make the mayo ahead of time--it keeps in the fridge for several days. Don't skimp on the quantity or the spices--it's what makes these special. 2) You can bake the fish if you have a large amount or if you don't want to deal with frying it. Just arrange in one layer in a large baking dish or jelly roll pan (cookie sheet with one-inch walls) and bake at 350 degrees for about 15-25 minutes, being careful not to overcook. 3) You can use a bagged coleslaw mix (preshredded cabbage/carrots) to save time. 4) The banana pepper rings aren't absolutely necessary, but they do add a crunchy twang.
I will make these over and over! :)
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