On 11/09/2011 11:49 PM, Bob Terwilliger wrote:
> What should be in a fish taco? What kind of fish? Fried or grilled? What
> condiments? What kind of tortilla (or other wrapper)?
>
> Bob
>
>

Yellow corn tortilla, softened in oil, folded into a U shape and fried
crisp; beer-battered cod (or any firm-fleshed white fish), deep fried;
thinly sliced green cabbage; white sauce; homemade pico de gallo. For
the white sauce, look up the recipe for "San Diego-Style Fish Taco
Sauce": yogurt (or crema or sour cream), mayonnaise, cayenne, fresh
jalapeño, lime juice, capers, cilantro, cumin and dill weed. It's the
best I've ever had. Hint: the sauce improves considerably with aging.

Here's some other seafood taco fillings to consider, all but the last
two served inside a freshly fried taco shell:
• Battered mild fish with ginger/peanut/sesame sauce and Napa cabbage
• Crab cakes (taco shaped) and Tartar sauce with something
• Crab, shredded Cheddar and mayonnaise, served hot
• Crab, shredded Swiss and bacon with steamed summer squash and onion
• Crab and lemony white wine sauce with finely shredded jicama
• Oysters, breaded and fried, bacon and Swiss with Tartar sauce and
shredded lettuce
• Salmon croquettes (taco shaped), breaded and fried, with Tartar sauce
• Grilled salmon fingers with dill/caper sauce and arugula
• Seafood curry with chutney
• Shrimp and minced green onion with a cream, tequila and lime
reduction
• Shrimp Remoulade with shredded lettuce and green onions
• Shrimp, tomato, basil and Feta with fresh spinach and Tzatziki
• Red salmon and rock scallop with chipotle and/or lime and/or
ranch sour cream, mesclun, and julienned daikon on corn tortillas
• Alaska halibut, dipped in egg white/lemon extract, then in flour
and NM chile molido, pan fried. Corn tortilla, cabbage/sour cream slaw,
lime juice dribbled on the fried fish
• Coat the fish with Panko and bake instead of deep fry.
• Marinated halibut with cilantro pesto. Strips of (marinated)
jicama for crunch and crumbled cotijo. Use a freshly fried flour
tortilla or pan fry them with the fish inside
• Use pita bread and sprouts instead of taco shells and cabbage