Preheat broiler. Sprinkle fish with chili powder and salt, to taste. For the chili-lime sauce, squeeze 2 tsp. juice from half the lime into a bowl. Stir in sour cream, garlic powder and chili powder, ...

If you’re like me, you love fish tacos. The tostada recipe that follows incorporates some of those luscious elements, while showcasing the pink-centered beauty of seared and sliced tuna atop a tasty ...

These tostadas feature tender morsels of sashimi-grade tuna and sweet-tart pineapple. The fish and fruit are tossed in a ...

Donkey Dust (or any southwest seasoning of your liking) 2 oz. 1. Mix beer and flour until its is the consistency of pancake batter. 2. Dust fish with Donkey Dust and fry at 350 degrees for 10 minutes ...

Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic ...

Sprinkle fish with chili lime seasoning and salt. Heat 2 tb of oil in heavy skillet and cook fish until tender and cooked through Wipe cookie sheet with 1 tb oil. Bake the tortillas until crispy.

Her Restaurant: Bombera in Oakland, Calif. What She’s Known For: Applying fine-dining training to Mexican classics. Using the Bay Area’s stellar produce to create authentic, seasonal ...

On TODAY Food, Al Roker is cooking with TODAY contributor and chef Giada De Laurentiis, one of the many talented celebrity chefs who’s currently in sunny Florida for the 15th Annual South Beach Wine & ...

The typical tostada adds up to a mountain of fat and calories: First there’s the deep-fried tortilla base or shell, which is spread with a liberal amount of refried beans. Then come the greens (no fat ...

Casting my vote at the Reader Feast food and drink festival this year was easy. Yes, eventual winner Half Door Brewing Co. rightfully earned its victory with a combo of tasty beers and ahi poke tacos, ...