Paul wrote:

> I've made the perfect fish taco. Pity I was the only witness.
>
> I used halibut dipped in conventional beer batter. Then deep fried and
> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
> juice to the sauce. Then I sliced some green cabbage very thin. Dip corn
> tortillas in water for 2 seconds, grill for 30 seconds on each side.
> Assemble the taco as you would any taco i.e. sauce as a base, fish,
> cabbage then cilantro. Server with a squeeze of lime and chopped cilantro
> and finely diced sweet onions. Perfecto.

I gave this some thought about a year ago. At the time I opined that I'd use
a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so that
the taco would have a nice textural contrast. I still like that idea, along
with crema and shredded iceberg lettuce instead of cabbage. I also threw out
the idea of using an offbeat sauce like salsa verde with harissa, but I'm
not 100% behind that particular tweak. Maybe just the same squeeze of lime
with cilantro and diced sweet onions that you used would be better.

Bob