"James Silverton" > wrote in message
...
> On 11/10/2011 3:44 AM, Paul M. Cook wrote:
>> "Bob > 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.
> I agree with you on breaded halibut (Trader Joe's is fine) and cabbage.
> However, I just nuke the corn tortillas (40 seconds) and use the
> following sauce.
>
> Fish Taco Sauce
>
> 1/2 cup plain yogurt
> 1/2 cup mayonnaise
> 1 lime, juiced
> 1 jalapeno pepper, minced
> 1 teaspoon minced capers
> 1/2 teaspoon dried oregano
> 1/2 teaspoon ground cumin
> 1/2 teaspoon dried dill weed
> 1 teaspoon ground cayenne pepper
>
> I would add cayenne by inspection since 1 tsp might be too much.

Way too many ingredients. What makes a fish taco great is that it is simple,
like a taco should be. Mayo is way too strong. Crema is best.

Paul