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LOCATION: Recipes >> Mexican >> Fish Tacos 04

Print this Recipe    Fish Tacos 04

fish (plus any batter you use)
corn or flour tortillas
rice and beans (optional)
veggies (cabbage, tomatoes, onions, herbs, etc)
cheese
sauce (sour cream or yoghurt)

If you want tacos, use small corn tortillas, they should be fresh
and soft. Heat them on a gas stove, turning every few seconds till
hot. Or you can use a toaster oven. They should be warmed through
but not crisp. Watch them carefully.

If you want burritos, use flour tortillas (the size is your choice
but I'd start with medium if you aren't sure). Heat them like corn
tortillas.

The fish is made any way you wish. Start with fresh fish (cod,
maui maui, any firm white fish is good). You can grill or broil
the fish. Or bake it in an olive oil, wine or vinegar, and soy
sauce sauce. Or stir fry it. You can use leftover cooked fish
too. The classic is of course to batter it and fry (or deep fry)
it.

Have fresh veggies ready too. Slice raw cabbage thin, as for
coleslaw but even thinner. Chop onions. Chop tomatoes. Dice up
fresh cilantro. You can substitute lettuce for the cabbage.
Avocados are great. Use what you like.

Grate cheese. Jack cheese is the classic type (or the American
version anyway). Cheddar is also good but even better in combo
with the jack.

Make the sauce. You have two choices for the base of white sauce,
sour cream and yoghurt. Both are used extensively in California.
I use it plain. If there are other ingredients with liquid (sauteed
veggies for example) then you definitely don't need anything else
in the sauce. If you want it thinner, just put in a bowl and mix
and let it sit out longer enough to get softer (just a few minutes,
not long enough to go bad). I'm not sure exactly what the tacorias
use in the sour cream or yoghurt to make it more runny. Possibly
water or milk. Others might have a recipe. The authentic cream
is like sour cream only more watery. If you can find it, you can
use it. Low or non fat yoghurt or sour cream work fine here.

Now you're ready to start cooking. Here's the order: make rice
and beans. The rice takes about an hour and the beans several
hours. You can make them the day before and just heat them up as
you cook the fish. If you use canned beans, heat them up then too.
Prep any veggies you are going to cook. Prepare raw veggies, grate
cheese, make sauce, get out any extras you will use such as salsa
or hot sauce (if you are a good cook, do these things while cooking
the fish or sauteed veggies). Cook the fish and the sauteed veggies.

When everything is done: get the plates. Heat the tortillas. Fill
the tortillas, roll or fold, and serve. Make each serving fresh
or the tortillas will get soggy. You don't want to be heating up
the whole thing in a microwave either, though that's okay for
resturant leftovers. It tastes better if you heat a tortilla and
then add the hot or cold ingrediants as they are meant to be
separately. It's fun if everyone fills their own tortilla (with
help not to overfill) that way they can choose the ingrediants they
want and the proportions.

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