TORTILLAS AND WE ARE DISHING
IT.
CAN YOU TELL ME WHAT YOU
DID?
I MADE A COPY OF THE RECIPE.
HE IS READY.
WOULD YOU HAVE BEEN AS GUNG
HO IF IT WAS FISH TACOS?
YES.
WE AREN'T PICKY ABOUT WHAT
WE EAT.
BUT THE WAY SHE SEES THERE
SEASONING AND EVERY BITE.
THEY LOOK WONDERFUL.
THEY NEED MORE COOKING TIME.
THEY ARE READY TO COME OUT.
YOU GUYS ARE IN FOR A TREAT.
THEY ARE DARK WITH SO MUCH
SEASONING.
THAT IS GOING TO BE REALLY
GOOD.
THE RECIPE SAYS CUT INTO
THIN STRIPS AND WE ARE GOING TO
BUILD THEM WITH MANY TACOS.
THEY ARE SO CUTE.
DID YOU MAKE A JAMAICAN
RECIPE BEFORE ON DISHING OUT?
I FEEL LIKE YOU HAVE.
I WAS GOING TO SAY.
BLACKENED SHRIMP.
OUR PRODUCER JAKE TOLD ME WE
HAVE DONE KOREA BUT NOT A JERK.
I WENT TO HAVE A ON
ALLSPICE.
YOU HAVE TO BE CAREFUL.
NEXT WE ARE GOING TO ADD OUR
MIX OF CABBAGE.
IT SAID TO USE A MIX OF RED AND
GREEN CABBAGE.
WE LIKE A BIT OF CRUNCH.
I'M GOING TO START REPLACING
THE CABBAGE.
AND YOU ARE GOING TO PLACE THE
CHICKEN ON TOP OF THAT AND I
GOT THE COLESLAW MIX.
YOU CAN SLICE YOUR OWN BUT
THERE IS A WAY THAT IS JUST AS
GOOD.
THE FOCAL POINT IS THE
CHICKEN.
I AM JUST GOING TO USE A
FORK.
'S
.
[INDISCERNIBLE]
OKAY.
NOW WE ARE GOING TO DRIZZLE OUR
JERK MAYO.
DOES THIS HAVE THE SAME
SPICES?
SCREAM IT TO TEASPOONS OF THE
SEASONING.
AND YOU MADE A GOOD POINT.
DIFFERENT SEASONING.
.
[INDISCERNIBLE] 'S
I THINK THIS IS GOING TO
NAIL IT.
WHATEVER SEASONINGS YOUR
COOKING THE MEAT WITH.
SO I WAS TRY TO GET A
SIDE-BY-SIDE.
AND CILANTRO.
WHICH ONE?
LOOK AT THAT.
[LAUGHTER]
WE HAVE GOOD COMEDY TODAY.
IT'S A LITTLE MESSY.
A LITTLE MESSY WITH THE
SAUCE.
IT WILL BE WORTH IT.
BE CAREFUL.
ARE WE ADDING CHEESE?
I'M GOING TO ADD IT WITHOUT
CHEESE AND I BROUGHT CHEESE AS
A BACKUP IN CASE.
IT'S NOT REALLY A MEXICAN
IT'S A DIFFERENT FLAVOR.
I FEEL LIKE I AM IN THE
CARIBBEAN RIGHT NOW.
SO GOOD.
GO FOR IT.
.
[INDISCERNIBLE]
IN MY DEFENSE THE RECIPE
SAID 2 TO 3 TEASPOONS.
SO I WENT TO THREE.
AND IT DID SAY A TEASPOON OF
RED PEPPER FLAKES SO I ADDED A
TEASPOON AND 1/2.
BEING IN JAMAICA VERY
SIMILAR TACOS TO THIS ON THE
BEACH.
I'M GOING TO MAKE THIS AT
HOME.
DOES ANYONE ELSE TASTE A
HINT, THERE WAS A FOURTH OF A
TEASPOON OF CINNAMON.
YOU HAD NOT MEG.
AND SHE IS ADDING CHEESE.
YOU HAVE TO ADD SOME DAIRY
TO DOUSE SOME OF THAT SPICY.
I LOVE THE CRUNCH OF THE
CABBAGE.
ANYBODY?
THAT'S A DELICIOUS.
YOU BEING OUR CULINARY
EXPERT, WHAT WOULD YOU CHANGE
ABOUT IT?
THE ONLY THING, NOT HAVING
LIME WEDGES.
AND STREET TACOS YOU PICK UP
THE LIME AND SQUEEZE IT OVER
THE TOP AND YOU EAT IT.
AND ADDS EXTRA FLAVOR.
THESE ARE GOOD.
I WOULD GIVE THESE A 9.8.
LAUREN, ARE YOU GOOD?
WHAT'S GOOD EMMALINE.
10.
LYRA?
9.8 AND WITH THE LIME, A 10.
BECAUSE I LOVE TACOS I'M
GIVING IT A 10.
I WOULD MAKE THESE AT HOME.
I REALLY LIKE IT.
THE SPICE.
[INDISCERNIBLE] AT NINE.
IT'S DELICIOUS.
I'M JUST DYING
WE HAVE WATER.
[LAUGHTER]
I DON'T HAVE SOME OF THESE
SPICES, CAN I MEASURE SOME OUT
AND TAKE IT HOME WITH ME?
THEN I WILL GIVE IT A 10.
I LIKE SOME SPICE.I THINK
WE ALL DO.
I'M NOT A SPICY PERSON.
YOU CAN MAKE IT LESS SPICY.
THE RED PEPPER FLAKES ARE
MORE SPICY AFTER THEY COOK.
IF YOU WANT TO BRING IT DOWN.
HALF OF THE RED PEPPER FLAKES.
I DIDN'T KNOW THEY GET
HOTTER WHEN YOU COOK.
I THINK THIS IS A GREAT RECIPE
EASY.
KIDS LIKE ANYTHING THAT'S A
LITTLE.
YOU CAN MAKE IT MORE SPICY FOR
THE KIDS.
YOU CAN CATCH DISHING IT EVERY
THURSDAY ON OZARKS FOX AM.