"sf" > wrote in message
...
> 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.


Finally, somebody who actually likes tacos. I typically serve tacos using
two tortillas. You won't find puffy shells anywhere in Mexico except for
maybe the Gringo Hilton.

Paul