INGREDIENTS

INSTRUCTIONS

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...  Recipe By  
: Rich McCormack <macknet@CTS.  COM>  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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