It's all about the Bonnet...and in this case it's the Bahamian Orange Scotch Bonnet. There's only two members here growing this one, that would be me and Brent (Fade to Black) from the Bahama's that sent me the seeds a few yrs back. I've been growing this one for 3 seasons now and it's a great go to pepper when making a tropical Pico de Gallo.
As you will
sea.....the main ingredient for these tacos are Grouper Fillets that were cut into fingers and coated in equal parts of Rice, Corn and AP Flours.........
with a little Old Bay.
The fish strips will be deep fries at 360 F.
I like Cabbage on my fish tacos and in this case it's Red Cabbage drenched with Rice Vinegar, a drizzle of Honey and Salt and Pepper.
Along with the Red Cabbage goes a Tropical Pico with diced Orange Scotch Bonnets, Heirloom Tomatoes, Mango, Papaya, Pineapple, Red Onion, crushed Garlic, Cilantro, Cumin, Salt, Pepper and Lime juice.
Also a Tequila-Lime Crema which will balance things out.
It wouldn't be a
kickass taco unless you have homemade tortillas, and in this case it's Flour made with Butter and Lard.
Arm and Hammer ?........nah.....just the cheapo tortilla press....
Toasted the Tortilla's on a Indian Tawa.
Grouper Tacos with Tropical Pico de Gallo, Red Cabbage, sliced Avacado and Tequila-Lime Crema.
and a Rum drink !
dig in boys.....
