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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Rocco’s Tacos and Tequila Bar

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The sun was slowly starting to reach the west, almost dusk here. I don’t know, maybe I was rushing the whole sunset thing because I was excited. It was around 7:00 pm eastern time. Steve and I stepped out of his truck as the free valet parking attendant took the truck, off our hands. We walked towards the most colorful of all places, with the exception of Disney World. It was total eye candy.

Rocco’s Tacos is located on, what we call, here in Orlando, “restaurant row”, and it’s backdrop is a lake called Sand Lake.  I picked this particular venue for Steve’s 50th birthday because I knew it would be a fun time. We stepped into the outside bar which is at the front entrance of the restaurant.

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Oh!, don’t even get me started on the array of Margarita’s, each in their own whimsical glass.

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Melissa was our bartender. She was so pleasant and made sure that our entire family’s needs were taken care of up until the time that our table was ready. Rocco’s Tacos has such a playful atmosphere with all the bold colors. A front door like you see in hotel or bank buildings in New York City. You know, the revolving kind.

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As the hostess walked us all to our table, there was just so much to take in. The glass-covered kitchen where you could watch all the chefs at work, to the amazing decor that was as far as the eye could see. The colors. so many bright and beautiful colors. We were greeted by our server, Christina. The huge round table, I totally loved. Round tables are great because everyone feels included at all times. Christina also made each one of us feel, while we were there as if we were the only ones that mattered.

Now came the guacamole, made tableside, with fresh salsa and warm tortilla chips. I could have just eaten that and had been happy. but that was not going to happen. Each of us ordered something different so we could taste a little of everything, from homemade empanadas,  and their fish tacos, to the fresh tuna ceviche. Here are a few pictures of some of the entrées we had.

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While we were all enjoying our meals, Christina showed us what was behind the curtain. That curtain had been peaking our curiosity. When she opened it there was a complete private bar. This was there in case you decided to rent the entire dining room.

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At the end of the evening when all the lights were twinkling, t ended up being an awesome 50th birthday for my sweetie. Surrounded by family and close friends sharing in a great meal together. If you’re in Orlando, be sure to make this one of your stops for a great dining experience. For more information visit, www.roccostacos.com

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Black Bass Fish Tacos

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I started by making a fresh tomato salsa for the topping. I just diced some tomatoes, red onion, a minced Fresno chili pepper, 2 minced garlic cloves, chopped fresh cilantro, fresh lime juice, and kosher salt and pepper. Tossed the salsa together and chilled it in the frig until I was ready to top the tacos. I also made a chili lime slaw to put on the tacos, For that, I thinly sliced some cabbage and placed that in a large bowl. Then in a smaller bowl, I put 1 freshly squeezed lime juice, Agave nectar, chili powder, minced Fresno chili, and kosher salt and pepper. I mixed this up well but did not toss it with the cabbage until the slaw was set to go on to the tacos. Now for the fish. Steve just filleted them for me, so I got out my cast iron skillet melted some unsalted butter in the pan. I seasoned the fish simply with some chili powder, kosher salt, and pepper. I then added 4 whole garlic cloves and added that to the melted butter on low heat so not to burn the garlic. After the butter was infused with garlic, I took the garlic cloves out turned the heat up and sauteed the fish fillets in the garlic butter. The fish fillets took no time to cook, so once they got that beautiful color on both sides, I then minced the garlic up and tossed them back in with the fish with some fresh chopped cilantro and a squeeze of fresh lime juice. Oh, you can’t have a fish taco without some avocado that just wouldn’t be right.

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Black Bass Fish Tacos

 

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Steve caught some Black Bass today. I’m seeing Black Bass Fish Tacos with a chili lime slaw and fresh salsa, in my future.

Black Bass Fish Tacos

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