Fish Tacos

I heard someone else mention that fish tacos were on the list of regional faves that are hard to get. I snagged this recipe from Rubio's in Denver. Does anyone else have some others?

Baja-Style Fish Tacos
Rubio's

1 dozen thick corn tortillas
fish batter (see below)
White sauce (3 parts mayonnaise/whole egg to 1 part plain yogurt)
salsa fresca (chopped tomatoes, onion, cilantro, jalepenos, add salt)
½ head cabbage, chopped
equal parts cheddar/jack cheese
Guacamole (avocados, garlic salt, lemon juice, milk)
Cod or Pollack, cut into 1 1/2 oz. strips
fresh limes, quartered

Fish Batter:
2 cups flour
2 cups water
1/8 cup beer
¼ cup fish batter spice
mix all ingredients thoroughly

Fish Cooking Procedure:
Lightly dredge fish in flour, shake off excess. Dip fish in batter, then add to hot oil. Fry until golden brown and cooked through. Heat tortillas in flat, very hot skillet. Place fish, deep fried and golden brown on tortilla. Add white sauce, salsa, cabbage, cheese and Guacamole.

Perhaps a different thread but speaking of fish tacos, has anyone patronized any of the Teocalli Tamale restaurants (a small Crested Butte, Colorado chain)? Their Herndon, Virginia outpost (see http://www.washingtonpost.com/ac2/wp-dyn?node=entertainment/profile&id=1078876) is excellent and has superb fish tacos (even better than Denver's famous Wahoo's Fish Tacos).

I've never gotten a fish taco with guacamole on it (in Baja or in Los Angeles). It's always tartar or an attempt at tartar, then just cabbage.

Can anyone tell me how to make the mexican white cheese dipping sauce. My fiance' loves it and I would love to make it for her. Also I know it is off the subject of mexican but can anyone help me with a good authentic alfredo sauce recipe. Thanx

email me at tonedogg74@msn.com

Tonedog: There was a link to that dip recipe in another thread. Just try the search feature in the upper right hand corner of the screen. If nothing comes up try queso blanco.

Thanx for the info E.

Why do they put cabbage on fish tacos? I hate cabbage. It's the one thing that keeps me from trying them -- and I LOVE fish.

quote:

Originally posted by Pwingsx

Why do they put cabbage on fish tacos? I hate cabbage. It's the one thing that keeps me from trying them -- and I LOVE fish.

That's too bad, Pwingsx. I love cabbage. I have no idea why that's the standard on a fish taco, but it works for me!

Maybe there are some "cabbage counseling" classes you could take. (In your area, I wouldn't be surprised to find one! )

When I make them, it's with a nice whitefish of some kind. Locally made corn tortillas. Cabbage sliced thin, homemade pico de gallo (tomato, jalapeno, onion) NO CILANTRO!!, thinly sliced fresh avocado (I agree with Elise that I haven't been served guacamole with fish tacos in restaurants, but I like avocado on these). Queso blanco, shredded.

The "capper" is a homemade sauce of whatever interesting hot sauce I have on hand, mixed with mayo. That seems to tie everything together.

Lay everything out so that people can build their own. Serve with a pot of black beans; it's extremely yummy and good for you, too!!

Bushie, are you implying that I am a code six wingnut from Boulder? Where our city council officially stated we were against the Iraq war? Where we don't own pets, we are their 'guardians'? Where....oh never mind.

I'll have you know I live about 9 miles from Boulder now, although my boyfriend says it's not far enough and my behavior is still affected by Boulder's gravitational pull.

One of the easy ways to make the sauce (and let me mntion that I will never, NEVER use ranch dressing on a salad!) is to take ranch dressing and mix a liberal dose of hot sauce such as Tapatio into it. It' works really well on the fish tacos. I usually don't fry my fish, preferring to use pan-grilled fish instead. Tilapia works great for it!

quote:

Originally posted by Bushie

quote:

Originally posted by Pwingsx

Why do they put cabbage on fish tacos? I hate cabbage. It's the one thing that keeps me from trying them -- and I LOVE fish.

That's too bad, Pwingsx. I love cabbage. I have no idea why that's the standard on a fish taco, but it works for me!

Maybe there are some "cabbage counseling" classes you could take. (In your area, I wouldn't be surprised to find one! )

When I make them, it's with a nice whitefish of some kind. Locally made corn tortillas. Cabbage sliced thin, homemade pico de gallo (tomato, jalapeno, onion) NO CILANTRO!!, thinly sliced fresh avocado (I agree with Elise that I haven't been served guacamole with fish tacos in restaurants, but I like avocado on these). Queso blanco, shredded.

The "capper" is a homemade sauce of whatever interesting hot sauce I have on hand, mixed with mayo. That seems to tie everything together.

Lay everything out so that people can build their own. Serve with a pot of black beans; it's extremely yummy and good for you, too!!

I found a great trick for that! It goes like this, "2 fish tacos, no cabbage please."

quote:

Originally posted by Pwingsx

Bushie, are you implying that I am a code six wingnut from Boulder? Where our city council officially stated we were against the Iraq war? Where we don't own pets, we are their 'guardians'? Where....oh never mind.

I'll have you know I live about 9 miles from Boulder now, although my boyfriend says it's not far enough and my behavior is still affected by Boulder's gravitational pull.

Oh, yes, Pwingsx, I know you're out of enemy territory now. I merely meant that perhaps there were some "veggie appreciation" courses nearby.

Oh, Bushie, never you mind about that. I am a carnivore, through and through. You can barely apply omnivore to me. I wear leather, and embarrasingly enough, bought a Christmas gift for a friend that has RABBIT FUR on it, God forbid.

Maybe it's a Colorado thing. There was a song that was popular back in the 70's, whose chorus ran, "poor Alferd Packer (chomp chomp), poor Alferd Packer (chomp chomp), mmmmmmmmmmmmmm.

And I do mean Alferd, not Alfred. But I'm not THAT MUCH of a carnivore. No cannibal blood here, no sir.

Really, EliseT? They will let you order them without it? I guess since I've never been there, I'm afraid they wouldn't honor my less-than-the-usual- request.

I'm kind of a chicken when challenging the status quo.

Cabbage is used because that's how they are made in Baja California. It's also gives it more crunch than lettuce. Could be added that cabbage is less expensive and lasts longer.

The real secret is fresh corn tortillas. If you going to go to the effort of making them, go to a Mexican grocery or grocery that carries fresh tortillas. You can also make your own tortillas in a pinch.

Grilled fish is also a way to make fish tacos. We have places that grill strips of swordfish or catfish and they are very good.
I don't use guacamole because it makes the fish get mushy. But the lime are a must.

I make tuna fish tacos...

I don't have an exact amount so it goes like this:
Corn tortillas (for as many tacos as you want, one per taco)
Tuna in water (as much as you want for how many tacos you are making)*edited here to say to drain the water well before making the tacos*

Put tuna in tortilla and fry in a pan with a little oil until the tortilla is crisp. Be careful because tuna has a real tendency to pop.

In another bowl mix some Catsup, chopped onion, chopped up cilantro, and diced jalapenos. You want this to be kind of soupy but not overly so.

Spread the taco and add the mixture you made above. Enjoy!

The catsup part of the whole thing seemed nasty to me at first but it is REALLY good!!!

[url][/url]http://www.mycookingblog.com/post/1-eaglerich/751/Fish-Tacos

Here in South Florida, they make fish taco's with fresh fish. Namely, grouper, snapper, or mahi mahi. I've never seen guacomole on fish taco's either.

They use the white corn tortilla's, all salsa's are grilled veggies, shredded cabbage, and a light white sauce, that I assumed was sour cream. You can get them either grilled or fried. Your preference. I've never seen a fish taco costing more than $2.65 a piece.

Truly, fish tacos are easy to make, and I like my own Mexican food better than most of what one can get around here. I buy Trader Joe's frozen tilapia and cut it into smallish strips, then dredge them in seasoned cornmeal (e.g., with chipotle or black pepper and a little salt) and pan-fry. Then you just add whatever you want in terms of condiments: guac, fresh cilantro, cabbage, salsa, shredded cheese, lettuce, tomato, lime, etc. I like to put out a whole smorgasbord, including hot corn and flour tortillas, so folks can assemble their own.