INGREDIENTS

INSTRUCTIONS

From:    Rich McCormack <macknet@CTS.COM>
Date:    Tue, 16 Jul 1996 19:17:17 -0700
I hadn't thought about it -- fish tacos might not be familiar to many
people outside the So. Calif. area (not including people south of the
US/Mexico border, where fish tacos are more common). Basically, "authentic"
fish tacos are fish fillets that are batter dipped, deep-fried, and wrapped
up in a warmed, soft corn tortilla with salsa, shredded cabbage, a
mayonnaise based white sauce, and a wedge of lime. The story of their
"discovery" goes something like this:
During his college days, Ralph Rubio used to travel south of the US/Mexico
border for a little fun 'n suds during Spring Break.  He found fish tacos
being served at taco stands in San Felipe, Baja California.  Deciding they
might be as popular north of the border as they were south, Rubio started
experimenting with different batters and a deep-fat fryer in 1982.  He
opened his first walk up Mexican food outlet in San Diego in 1983. Rubio
now owns a chain of Mexican food resturants that stretches all over the
county and probably beyond. As evidence of the popularity of fish tacos,
many San Diego area resturants now serve at least one version; and, they've
gone beyond batter dipped deep-fried fish. They now include marinated
grilled fish, shell fish, shark...
Here are a couple of "recipes" I use for making fish tacos.  Sorry about
the vagueness, I'm generally not a "recipe follower" type person, I mainly
use recipes to prod my imagination. After that, I improvise...
Deep-Fried Fish Tacos
Cut fish fillets (cod, pollack, snapper, whatever) into approx. 2 - 3 ounce
portions.  Dust the fish lightly with flour and dip in batter (beer batter,
fish 'n chips batter, tempura batter, whatever) that has been "spiced" to
taste with Rich's pico de gallo spice mix (it comes from a jar in my fridge
containing an ever changing and evolving mix of left over spices that's
heavy on chile powder). Deep fry the fish in hot oil (375 degrees) until
crisp and golden brown. Serve with soft corn tortillas (warmed on a hot
comal as needed), salsa fresca, shredded cabbage, tomatoe and avocado
wedges, white sauce (I use a mix of mayonnaise and homemade yogurt, adding
finely diced pickled jalepeno, serrano, and/or habanero chiles; diced
capers; "kosher" crushed garlic; course ground black and/or Szechwan
pepper; crushed dried red chile; or whatever I have on hand that suits my
taste at the time), shredded jack and cheddar cheese, and lime wedges. My
wife prefers fajita size flour tortillas rather than corn tortillas. Either
or both are great for fish tacos.
Grilled Fish Tacos
Marinate shark or fish fillets (tuna, swordfish, halibut, mahi-mahi, or
whatever) in lime juice and salsa picante (as "picante" as you wish) for
about 30 minutes. Grill the fillets on a charcoal, electric, or gas BBQ
grill (or a ribbed cast iron "grilling" pan on a stove top), sprinkling
both sides with Rich's pico de gallo spice mix (see above) during the
grilling.  The grill can be brushed with olive, corn, or peanut oil to keep
the fish from sticking. When done, slice the fish into approx. 1/2 inch
slices and serve as above.
To be honest, when I suggest fish tacos to visiting friends or relatives
from out of the So. Calif. area, I usually get some sort of a response such
as "you ain't gonna put no fish on MY taco." But those who try 'em usually
like 'em...
EAT-L Digest 15 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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