How to Make Fish Tacos with Pepe's Deluxe Taco Press
Make better tacos!
Fresh, homemade taco shells are better.
See how to make them!
There is nothing like the taste of homemade corn tortillas! They taste much better and fresher than store bought tortillas. With this tortilla press, you can make homemade tortillas in no time.
It's simple enough that you can make a lot taco shells in a hurry!
Simply insert a ball of masa (available at the grocery store) and with each push on the handle, you get a fresh taco shell! Easy to use, easy to clean, compact for easy storage.
Hint: Use two pieces of wax paper, parchment paper or saran wrap to line each side before placing the ball of dough in the press. This will keep your tortillas from sticking to the press.
Note: This works great for corn tortillas. We do not recommend this for flour ones.
About the reviews!
We read the reviews on this and similar products before deciding to carry this taco press. People prefer this. It's the best out there!
Now you can make tacos anytime--without storing corn shells in your refrigerator.(Click the link above to see our reviews. The following is a review.)
Instructions for Taco Shells
This is the best taco press in its size and class. It's a great buy for the money.
Give it a try! We guarantee you'll like it.
Fish Tacos with Adobo Chipotle Sauce
These are my all-time favorite tacos.
I LIKE FISH TACOS . . . BUT NONE ARE AS GOOD AS THESE!
Lou Ann worked for us in the test kitchen. She's incredible.
While in Boise, she ordered fish tacos. She liked them so much that when she got back, she started work on the recipe. (If you have the nutrition facts, you can reverse-engineer almost anything.)
For the adobo chipotle sauce
1 1/2 teaspoons sauce from a can of adobo sauce (without seeds or pieces)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon onion powder
Mix all ingredients together in a small bowl. Cover and let rest in the refrigerator for at least one-half hour.
For the filling and tortillas
2 cups shredded cabbage
1/2 cup chopped cilantro
1 large carrot, grated
3 green onions, finely sliced
1 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons flour
1 pound tilapia
12 corn tortillas
limes, sliced for garnish
Put two tortillas on each plate. Crumble the fish and divide it between the tortillas. Top with the cabbage salad mixture and then the adobo chipotle sauce. Garnish with limes. Serve immediately.