A. Always happy to accommodate their customers, the folks at Taqueria del Sol provided both recipes. For the tacos, tilapia is dipped in egg wash, rolled in corn masa and breadcrumbs and deep-fried.
Over the past few years, my husband and I have become regulars at Taqueria del Sol’s Cheshire Bridge location. You can find us there, almost weekly, sitting at the bar chatting with manager George ...
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