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California is home to many eclectic Mexican recipes, and why should they be left out in the fish taco recipe arena. This quick and easy dish will wow your family and soon become a weekly requested tradition at the dining table. After serving these crunchy tidbits of flavor to visitors, your guests will be asking you how to make fish tacos so they can serve them up to their family members as well.

The ingredients are very simple: half a cup of sour cream, half a cup of mayonnaise, quarter cup of cilantro, one taco seasoning packet from your local grocery store, one pound of cod cut into one in cubes. Three tablespoons of olive oil, and the juice from three medium sized lemons. A note about the fish fillets, it is perfectly fine to buy frozen instead of fresh in this instance, due to the nature of the spices used and cooking method. This will save considerable money at the check counter too.

Combine the cilantro, mayonnaise, two and half tablespoons of taco seasoning, and sour cream into a bowl and set aside. Then in a separate bowl, mix the lemon juice, and the rest of the taco seasoning from the packet, olive oil, and one inch cubed cod. Preheat a frying pan to medium-high heat and put the mixture with the fish into the pan and cook for about five minutes or until the cod is white and flaky. Fill the taco shells with the cooked mixture, and add a couple of heaping spoonfuls from the bowl with the sour cream concoction.

For added flavor, top off your Baja fish tacos with shredded lettuce or cabbage for extra crunch, some mango Pico de Gallo, and your favorite taco or hot sauce. To really send this recipe over the edge add a dollop slightly spicy guacamole.

Football season means party time, and nothing is more fun than tailgating with friends before the big game.

Joe Cahn, the self-proclaimed “commissioner of tailgating,” suggests celebrating in style with Wild American shrimp, a finger food that easily complements beer, wine and soft drinks.

“Wild American shrimp go great with tailgating because it’s easy, simple and good,” said Cahn, who has driven 250,000 miles visiting thousands of cities and eaten his way through more than 370 tailgate parties.

Wild American shrimp is caught off the Gulf and South Atlantic coasts. Much of the shrimp consumers eat is pond-raised and imported.

“You have a choice and may not realize you are eating shrimp grown in ponds and imported to this country,” Cahn said. “And shrimp from the Gulf and Atlantic just tastes better.”

Wild American shrimp can be cooked ahead of time or grilled minutes before serving. Low in fat and packed with flavor, protein and cardio-protective omega-3 fatty acids, it gives party-goers plenty of energy to cheer for their favorite team.

For your next tailgating celebration, try this easy recipe from Wild American Shrimp Inc.:

GRILLED TEXAS WILD AMERICAN SHRIMP

(Makes 6 servings)

1/4 cup vegetable oil

1/4 cup tequila

1/4 cup red wine vinegar

2 tablespoons Mexican lime juice

1 tablespoon ground red chiles

1/2 teaspoon salt

2 cloves garlic, finely chopped

1 red bell pepper, finely chopped

24 large raw shrimp, peeled and

de-veined (tails left on)

Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.

Remove shrimp from marinade, reserving liquid. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once until pink, 2 minutes to 3 minutes on each side.

In a non-reactive saucepan, bring marinade to a boil. Reduce heat and simmer, uncovered, until bell pepper is tender, about 5 minutes. Serve with shrimp.

There is also Shrimp and Grits recipe.