So Pillsbury is having their annual bake-off contest right now, and I was asked to grab an old recipe from the past. I found these fish tacos wrapped in BISCUITS and nearly lost it.
A) You already know of my unwavering devotion to the taco.
B) If you don't already know of the unwavering devotion, sit down.
C) I have this unwavering devotion to the taco. So unwavering that not even wild llamas wearing plaid skorts could distract me from it.
D) Actually, stay seated for a sec.
E) Besides my unwavering devotion to the taco, I also possess a need for my face to rain river miles due to spicy food.
F) So instead of regular salsa, I opted for habanera salsa.
G) River miles.
H) Did I mention these tacos are made with BUTTERMILK BISCUITS?
I) Let that sink in for a minute. Sinky sank sunk? Okay now stand up and look around at the new possibilities in this life that have opened up to you now that you obtain this biscuit fish taco knowledge.
And we have some tilapia, green cabbage, Pillsbury buttermilk biscuits, chipotle peppers in their adobo sauce, cornmeal, flour, lemons, sour cream and that HAWT salsa. Oh, baby.
Let the fish get all marinate-y in some fresh lime juice and minced garlic.
Dump the cornmeal and flour on a work surface and press each biscuit into it.
Then you ROLL IT OUT LIKE A DANG TORTILLA.
Sorry for all the screaming. This just excites me so.
I mean look at those.
And look at THOSE. Oh, baby baby.
Then you whisk up some sour cream and that habanero salsa (or whatever you like!) and a smidge of lime juice. Taste it. Ahmahgah.
Then you sear up the fish with the juice (it will burn off) and the garlic and the chipotle peppers and whyyyyyy don't I have leftovers?
Here they are open-faced. Just like my head during the consumption of these darlings.
Biscuit. Fish. Tacos.
I can't even believe it either.
Oh wait yes I can because they're in MAH BAYLAY.
More about the Bake-Off Contest
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, from this year's entries to when the winner will be announced!Bev wants you to know that "baylay" is actually "belly." She's off her meeds today. Go easy on her. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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