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How to Make Fish Tacos with Pepe's Deluxe Taco Press

New 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.

  • Heavy duty cast aluminum, it's sturdy.
  • Simple to operate. 
  • Recipes and instructions are enclosed.
  • Guaranteed by us and the manufacturer.

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 press is perfect to make homemade corn tortillas. Once you try them, you will never buy the packaged kind again. Corn tortillas are healthier and less fattening the the flour ones. They are very easy to make.

"Mix 2 cups of corn masa (I use Maseca brand, but Quaker has it, too) and approximately. 1 1/2 cups of water, 1/4 teaspoon of salt and just blend everything with your hands.

"Make a big ball and make smaller, golf ball-sized balls from that.

"Press each ball between 2 pieces of wax or plastic paper. You need to play around a little bit when you first use it. You might need to place the golf size dough ball more to the inside rather than in the center.

"Remove the tortillas from the paper and heat the shells in a hot skillet without oil for approximately 50 seconds on each side."--Dagmar Merritt

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
Directions
  1. Mix the cabbage, cilantro, grated carrot, and green onions together in a medium bowl. Set aside.
  2. In a shallow dish, mix the cumin, garlic powder, chili powder, and flour together. Dredge the fish in the flour mixture. Fry in a small amount of oil until golden brown.
  3. While the fish is frying, heat the tortillas, six at a time, wrapped in paper towels in the microwave. Heat for one to two minutes at high.
To assemble:

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.

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  • Brand: Norpro
  • Product Code: TN1063T
  • Availability: In Stock
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