Guy Fieri is left almost speechless by these rich tacos topped with housemade guacamole and a spicy blueberry sauce at Tequila 61 in Anchorage, Alaska.
Food Network Kitchen's Rick Martinez uses cod, deep fried to crunchy perfection, and crispy and creamy toppings to make mouthwatering Baja-style fish tacos.
In Spartanburg, S.C., mother-daughter team Jenn and Trish have taken their Puerto Rican family tradition of making empanadas and turned it into a small business at local festivals, but these ladies are now ready to expand from the food cart to the food court and build a lasting family business. Taco Spot owner J.V. and employee Michael currently have two existing restaurants, but meager revenues barely keep their doors open: These taco entrepreneurs will need to bring on the heat if they want to build their taco empire. Who will be left standing after this south of the border showdown and win their very own food court restaurant?
These fish tacos with a crunchy slaw and creamy, tangy sauce really hit the spot. Key limes are smaller, tarter and more aromatic than Persian limes and worth seeking out, but you can definitely use regular limes instead.
When Bobby Flay is challenged to make fish tacos he uses grouper and blue crabmeat, then pairs them with a tomatillo salsa, avocado relish and pickled Fresno peppers and shallots.