"Bob Terwilliger" > wrote in message
b.com...
> 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.
>

I can attest to this:

Lettuce does NOT work. Only cabbage does.

Soft fish is no good. Must be a firm fleshed white fish.

Puffy shells are for Marie Calendar's - use corn tortillas flash grillled

Those are my secrets. Well mine and half of Ensenada, Mexico.

Paul
> Bob
>