What should be in a fish taco? What kind of fish? Fried or grilled? What
condiments? What kind of tortilla (or other wrapper)?

Bob

"Bob Terwilliger" > wrote in message
b.com...
> What should be in a fish taco? What kind of fish? Fried or grilled? What
> condiments? What kind of tortilla (or other wrapper)?
>
> Bob

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.

Paul

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.

Bob

"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.

Paul
> Bob
>

On Nov 10, 2:44*am, "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.

Keep your stinking cabbage.
>
> Soft fish is no good. *Must be a firm fleshed white fish.

Regular ol' corn meal breaded and fried tilapia.
>
> Puffy shells are for Marie Calendar's -

Something you are apparently familiar with.

> use corn tortillas flash grillled

Corn tortillas, fried. Fish, lettuce and a squeeze of lime. No
soaplantro.
>
> Those are my secrets. *Well mine and half of Ensenada, Mexico.
>
> Paul
>
> > Bob

--Bryan

"Bryan" > wrote in message
...
On Nov 10, 2:44 am, "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.

Keep your stinking cabbage.
>
> Soft fish is no good. Must be a firm fleshed white fish.

Regular ol' corn meal breaded and fried tilapia.
>
> Puffy shells are for Marie Calendar's -

Something you are apparently familiar with.

> use corn tortillas flash grillled

Corn tortillas, fried. Fish, lettuce and a squeeze of lime. No
soaplantro.


You do not see fried tacos in Mexico. That is tex-mex. You also don't see
African lake fish in Mexico so lose the tilapia. BTW, that fish is raised
in sewer water. You know that, right or do you just like that industrial
flavor? And raw cabbage is very sweet. Fish tacos would be bland without
cilantro.

Go to Ensenada and see how they do it. Yours sound like crap.

Paul

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.

--


James Silverton, Potomac

I'm *not*

"James Silverton" > 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.

Paul

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.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"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

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

Paul M. Cook > 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.

Sounds perfect to me.


Steve

"Bob Terwilliger" > ha scritto nel messaggio
> What should be in a fish taco? What kind of fish? Fried or grilled? What
> condiments? What kind of tortilla (or other wrapper)?

I haven't a clue. I've never seen oneand they don't really sound appealing.

"Giusi" > wrote in message
...
>
> "Bob Terwilliger" > ha scritto nel messaggio
>> What should be in a fish taco? What kind of fish? Fried or grilled? What
>> condiments? What kind of tortilla (or other wrapper)?
>
> I haven't a clue. I've never seen oneand they don't really sound
> appealing.


That's what I thought, but you would be surprised.

"Giusi" > wrote in message
...
>
> "Bob Terwilliger" > ha scritto nel messaggio
>> What should be in a fish taco? What kind of fish? Fried or grilled? What
>> condiments? What kind of tortilla (or other wrapper)?
>
> I haven't a clue. I've never seen oneand they don't really sound
> appealing.


Done right they are out of this world. Done wrong they are just plain
awful. It's all in the fish, you want a firm, white, clean tasting fish.

Paul

On Nov 10, 1:49*am, "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

Never had one, but can you imagine a nice piece of sea bass on a fish
taco? OMG!!

John Kuthe...

On 11/10/2011 1:49 AM, Bob Terwilliger wrote:
> What should be in a fish taco?

fish, cabbage, Mexican crema sour cream, pico de gallo, lime juice
What kind of fish?

red snapper that I caught myself in the Gulf of Mexico
Fried or grilled?

I prefer grilled
What
> condiments? What kind of tortilla (or other wrapper)?
Mexican sour cream, cabbage, pico de gallo that does NOT come from a jar
or package, lime juice in a corn tortilla.





--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/10/2011 7:13 AM, Janet Wilder wrote:
> On 11/10/2011 1:49 AM, Bob Terwilliger wrote:
>> What should be in a fish taco?
>
> fish, cabbage, Mexican crema sour cream, pico de gallo, lime juice
> What kind of fish?
>
> red snapper that I caught myself in the Gulf of Mexico
> Fried or grilled?
>
> I prefer grilled
> What
>> condiments? What kind of tortilla (or other wrapper)?
> Mexican sour cream, cabbage, pico de gallo that does NOT come from a jar
> or package, lime juice in a corn tortilla.
>
>
>
>
>
I forgot to add the cilantro, but some people don't like it.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Thu, 10 Nov 2011 12:19:49 -0600, Janet Wilder
> wrote:

> I forgot to add the cilantro, but some people don't like it.

Add it, if they don't like it - they don't have to use it when they
make theirs.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 9 Nov 2011 23:49:56 -0800, "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)?
>
I'm pretty much standard (don't make it often enough to be boring)
with fish tacos, but I grill the fish - battered and fried does not
appeal.

--
All you need is love. But a little chocolate now and then doesn't hurt.

sf wrote:
>"Bob Terwilliger" wrote:
>
>> What should be a fish taco?
>>
>I'm pretty much standard.

You wanna close your legs, your breath smells...fish tacos indeed!

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)?

Fried Alaska halibut (batter fried, but not a heavy batter); some chile
molido and lime juice sprinkled on the fried fish, along with cabbage and
sour cream and maybe a little salsa, on a corn tortilla.


Steve

i am interested to read this, it is one of the very few things i have
rejectd trying just because it doesn't sound good to me, hopefully this
thread will change my mind, Lee
"Bob Terwilliger" > wrote in message
b.com...
> What should be in a fish taco? What kind of fish? Fried or grilled? What
> condiments? What kind of tortilla (or other wrapper)?
>
> Bob
>

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

Whirled Peas came up with these:

> 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

Very creative! Thanks!

Bob