GS11 fishtacoshack

I don't know about buying it. Perhaps at a Mexican grocery store. In the past, people have just made it. Im sure you could just buy the crema and canned chipotles in adobo sauce then run them through the cuisanart or blender. We need 1-2 quarts. Might be a little cheaper to make the crema from scratch but a lot easier to buy it. Thanks for helping to make the shack happen.

I don't know about buying it. Perhaps at a Mexican grocery store. In the past, people have just made it. Im sure you could just buy the crema and canned chipotles in adobo sauce then run them through the cuisanart or blender. We need 1-2 quarts. Might be a little cheaper to make the crema from scratch but a lot easier to buy it. Thanks for helping to make the shack happen.

jack, i will make a gallon of ancho creama, and if you need an extra knife in the shack , cameron

I don't know about buying it. Perhaps at a Mexican grocery store. In the past, people have just made it. Im sure you could just buy the crema and canned chipotles in adobo sauce then run them through the cuisanart or blender. We need 1-2 quarts. Might be a little cheaper to make the crema from scratch but a lot easier to buy it. Thanks for helping to make the shack happen.

jack, i will make a gallon of ancho creama, and if you need an extra knife in the shack , cameron

Right-on Cameron. I greatly appreciate you taking on the crema. I can't imagine not having crema in my fishtaco. And yes we would love having you and your knife in the shack. I would also appreciate any suggestions you might have to help us be more efficient. I will put you on the list.

If fisheducator doesn't step up with this one I will. 

> FISHEDUCATOR’S CREMA SAUCE RECIPE
>
> 1/2 cup mayonnaise
> 1/2 cup sour cream or plain yogurt
> 1 ½ tsp. lime juice
> 1 tsp. grated lime rind (zest)
> 1/2 tsp. salt
> 1 tsp. garlic powder
> 1/2 tsp.  T.C.’s creole seasoning
> 1/4 tsp. ground cumin
> 1/2 tsp. smoked paprika
> 1/4 tsp. cayenne pepper
> 1/4 tsp. McCormick’s fiery 5 pepper
> 1/2 tsp. minced capers
> 1/4 tsp. dried oregano
> 1/4 tsp. dill
> Sprinkle of coriander
>
> All above amounts are approximate measurements.  Please feel free to add or omit any ingredients you like or dislike or don’t have on hand.  Place a spoonful on tortilla and spread with back of spoon…   Enjoy!
>
> P.S.  Be sure you have a couple of cold Victoria beers to wash these down with…   Cheers.

what can i bring?

chipotle crema would be totally awesome.

I got u guys on that too....Chipotle crema sauce😉😁

what can i bring?

chipotle crema would be totally awesome.

I got u guys on that too....Chipotle crema sauce😉😁

Right-on Ricci!! much love bro

Can't make it this year but willing to share if anyone is interested:


SALSA:                                          
1) Two mangos or equivalent of                   
sliced pineapple                                     
2) 1 bunch cilantro                             
3) 1 tomato                             
4) 1/8th jalapeno               
5) Juice from one orange                
6) Juice from one lime                
7) 2 cloves garlic                                       
8. 2 bundles green onions   
            
DRESSING: (Crema)
1) One cup mayo
2) ¼ cup milk   
3) Four tbsp. Lemon juice   
4) One tsp. garlic salt
OR   
Substitute 1&2 for Sour cream to mayo 2-1 ratio
Fresh lemon juice to taste
Pressed garlic to taste

Can't make it this year but willing to share if anyone is interested:


SALSA:                                          
1) Two mangos or equivalent of                   
sliced pineapple                                     
2) 1 bunch cilantro                             
3) 1 tomato                             
4) 1/8th jalapeno               
5) Juice from one orange                
6) Juice from one lime                
7) 2 cloves garlic                                       
2 bundles green onions   
            
DRESSING: (Crema)
1) One cup mayo
2) ¼ cup milk   
3) Four tbsp. Lemon juice   
4) One tsp. garlic salt
OR   
Substitute 1&2 for Sour cream to mayo 2-1 ratio
Fresh lemon juice to taste
Pressed garlic to taste

Those sound legit. Thanks for sharing Tote. Why the hell aren't you coming? I, for one, miss you bro.

Plan is definitely to contribute fish to the shack jack !

Thanks for putting this together and the awesome team you assemble.

How about we make some Chef Stefano's Fish Taco Sauce? It's only a few ingredients, but it is super.

I haven't done the search but as I recall it's on the site somewhere in an old thread.

How about we make some Chef Stefano's Fish Taco Sauce? It's only a few ingredients, but it is super.

I haven't done the search but as I recall it's on the site somewhere in an old thread.

I never met Chef Stephano but I remember he passed away not long after I joined NCKA. I heard good things about him. I think it would be great to bring back his fishtaco sauce and serve it at the shack. Make it happen Fisherman X. Make Chef proud.

Can't make it this year but willing to share if anyone is interested:


SALSA:                                          
1) Two mangos or equivalent of                   
sliced pineapple                                     
2) 1 bunch cilantro                             
3) 1 tomato                             
4) 1/8th jalapeno               
5) Juice from one orange                
6) Juice from one lime                
7) 2 cloves garlic                                       
8. 2 bundles green onions   
            
DRESSING: (Crema)
1) One cup mayo
2) ¼ cup milk   
3) Four tbsp. Lemon juice   
4) One tsp. garlic salt
OR   
Substitute 1&2 for Sour cream to mayo 2-1 ratio
Fresh lemon juice to taste
Pressed garlic to taste

1/8 of Japaleno?
That's called ketchup bro!

Can't make it this year but willing to share if anyone is interested:


SALSA:                                          
1) Two mangos or equivalent of                   
sliced pineapple                                     
2) 1 bunch cilantro                             
3) 1 tomato                             
4) 1/8th jalapeno               
5) Juice from one orange                
6) Juice from one lime                
7) 2 cloves garlic                                       
8. 2 bundles green onions   
            
DRESSING: (Crema)
1) One cup mayo
2) ¼ cup milk   
3) Four tbsp. Lemon juice   
4) One tsp. garlic salt
OR   
Substitute 1&2 for Sour cream to mayo 2-1 ratio
Fresh lemon juice to taste
Pressed garlic to taste

1/8 of Japaleno?
That's called ketchup bro!

 

Flavor, not heat amigo...flavor.
I'll make you some using ghost chilies OK?

Can't make it this year but willing to share if anyone is interested:


SALSA:                                          
1) Two mangos or equivalent of                   
sliced pineapple                                     
2) 1 bunch cilantro                             
3) 1 tomato                             
4) 1/8th jalapeno               
5) Juice from one orange                
6) Juice from one lime                
7) 2 cloves garlic                                       
8. 2 bundles green onions   
            
DRESSING: (Crema)
1) One cup mayo
2) ¼ cup milk   
3) Four tbsp. Lemon juice   
4) One tsp. garlic salt
OR   
Substitute 1&2 for Sour cream to mayo 2-1 ratio
Fresh lemon juice to taste
Pressed garlic to taste

1/8 of Japaleno?
That's called ketchup bro!

 

Flavor, not heat amigo...flavor.
I'll make you some using ghost chilies OK?

Ok. Just an 1/8 though. 

Looks like I'm late to the party,  yes I will be bringing my crema sauce as usual.