"James Silverton" > wrote in message
...
> 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!
>

To each his own. I prefer mine without tartar sauce which is what your
recipe really is. FTs are one of the rare foods I will be snobbish about.

Paul