On 11/10/2011 12:37 PM, Paul M. Cook wrote:
> "James > 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.
>
>
Sorry to disagree but that's how I had fish tacos last night and they
were good!


--


James Silverton, Potomac

I'm *not*