When it’s time to settle in for the big game, set out a buffet and be a guest at your own party. Executive Chef Eddie Ishaq from Wildfire in Tysons Corner shows Angie and Chris easy ways to entertain guests and makes a game day finger food favorite, fish tacos. See his tips and recipe below:
SUPER TIPS
* Keep it simple: plan a menu that everyone loves and is easy to prepare
* Choose food that can be served at room temperature
* Serve finger foods or foods that require only one utensil
* Put out a bowl of wet naps
FISH TACOS RECIPE
1 drizzle oil
1 each (3oz) Cod pieces
1 sprinkle Al Pastor Seasoning (both sides)
Cook fish on both sides for approx. 3-5 minutes depending on size of piece.
1 each 5 oz. flour tortilla
Lightly oil both sides of tortilla and heat on grill until warm and soft.
1 each Warm tortilla
1 spoodle Shredded lettuce
1 each Tomato cut in half
2 each Avocado slices
1 each small ramekin ranchero sauce.
To make fish tacos, place tortilla on cutting board. Place lettuce in middle of tortilla, tomato slices on top and then fish strip and avocado on top. Roll taco as tightly as possible, keeping seam down. Slice in half on a bias. Place first half of taco in center of plate, leaning other half against the first piece, bias side up.
