On Nov 10, 12:34*am, "Bob Terwilliger" >
wrote:

> 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.
>
Fish tacos originated, afaik, in Baja, and while "authenticity" per se
is no guarantee of goodness they do turn out a fine thing down there.
The fish is whatever is fresh caught; in my experience that's been
yellowtail most often, sometimes snapper (but that's too soft imho).
Sometimes dorado if that's all they caught that day but it's not as
good, again imho. Up here in Alta California the most commonly found
is cod, which works well for consistency where fresh caught fish is
less available. In Baja it is lightly battered and fried but lately
I've liked grilling it. Personal taste. Definitely shredded cabbage,
not lettuce (not enough character), crema or mayo or mayo and sour
cream, always lime squeeze, sometimes (rarely) optional salsa.
There's no such thing as a puffy taco shell in Baja; the warm fresh
corn tortilla(s) work so well I can't imagine substituting for them. -
aem