On Thu, 10 Nov 2011 00:44:49 -0800, "Paul M. Cook" >
wrote:

>
> "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.
>
That puffy shell doesn't work for me either.

--
All you need is love. But a little chocolate now and then doesn't hurt.