It’s totally true! We had a little left over, which …

Comment on Blackened Tilapia Tacos with Red Cabbage and Avocado Crema by Malcolm Bedell.

It’s totally true! We had a little left over, which we found ourselves putting on everything for the rest of the week. 🙂

Malcolm Bedell Also Commented

Blackened Tilapia Tacos with Red Cabbage and Avocado Crema
I don’t find tilapia tasteless at all, and its texture is perfect for tacos. In particular, I like the way the sugar in this rub forms a bit of a glaze on the fish. And you can’t beat the price!


Blackened Tilapia Tacos with Red Cabbage and Avocado Crema
Thanks Thalia, very much appreciated. Try these for sure…they’re amazing.


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That’s dumb.


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What an annoying comment on a blog post. No doubt, you feel safer writing on websites instead of interacting in person? Did you go out of your way to make this comment as laughable as possible? Come on dude, quit wasting your efforts writing to strangers and Make some content of your own; quit being so scared.


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I appreciate your willingness to go to bat for your favorite frozen dinner, but if you’ll notice, I never actually offered a review of this product. The photos were presented without comment, as I noted in the introductory paragraphs.


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You’re lame and unnecessary.


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Welcome to our world, Courtney. Send me your mailing address at malcolm@fromaway.com, and I’ll make sure you get that tortilla press for Mother’s Day. Thanks for reading, and for trying our stuff!


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.