It's worth firing up the grill on National Taco Day. Kate Ramos, author of the forthcoming cookbook "Plant-Powered Mexican," cooked up a basic spice rub with smoked paprika and chile to coat white ...

It’s hard to pin down what’s great about a great taco. Is it the succulent, smoky carne asada? The tender, charred hand-made tortilla? The sweet, ripe, spicy brightness of pico de gallo? More likely ...

Watch any cooking show and at some point, you’ll hear a familiar trope: “We eat with our eyes.” Translation: “Presentation matters.” But what I learned the last few weeks while workshopping fish taco ...

Fish tacos are way too much of a pain to cook at home, right? Nope. From spicy shrimp to beer-battered tilapia to grilled salmon, fish tacos are actually really easy to whip up whenever your heart ...

Transfer fish to a serving platter; let cool slightly, then shred with a fork into bite-size pieces. Garnish platter with lime wedges and cilantro sprigs. Serve warm or at room temperature (within 1 ...

Fish is one of my favorite proteins. There are so many different types to choose from and so many ways to prepare them to eat. We are all too acquainted with the good ol’ fried and seared fish that is ...

The hot plate is grimy. Someone swiped your hard-boiled eggs from the mini-fridge. You love Outkast, but you can’t go to sleep to it. It’s time to move out of the dorm. Oh, brave young homesteader.

Whether it’s fried, grilled or baked, there’s just something about a fish taco that gets us every time—it must be the magical combo of flaky fish, creamy sauce and a warm tortilla. But our beloved ...

To prepare salsa: Heat the oven to 350 degrees. Toss the corn with the olive oil to coat and spread evenly on a baking sheet. Cook for 10 to 15 minutes, remove to cool. Set up the grill for direct ...