Fish tacos

K

Kunmui

New member
How do you make yours? I had seen them on restaurant menus but never gave
them any thought because I am not a fish lover. But my mom has ordered them
and the fish was breaded. Seemed like a lot of carbs to me! I have seen
recipes online that call for unbreaded as well as breaded.

Then I saw that ad on TV where they used fish sticks in a hard shell.
That's what I made for dinner tonight for husband and daughter. They both
loved them. One fish stick was broken. I gave that to the cat who also
loved it.

I had bean tacos myself. And I found the taste I've been looking for! I
made a post some time back asking about how to get the taste of canned chili
beans in sauce without all the sugar. Taco Bell Table Sauce. Yep! It's
that flavor. Daughter didn't like it but husband and I had it on our tacos.

Now I have another quick meal to make.

So how do you do the fish for your tacos? Assuming you eat them...
 
Julie Bove wrote:


I've probably talked about this before, but I prefer pan-fried Alaska
halibut for fish tacos. There are variations on battering but I
use egg white / flour / chili powder / lemon zest in some form.

The thing about batter-fried fish is that the fish cooks differently, and
I think better, inside that coating of battering. It should not be
thick enough to constitute a lot of carbs. I use whole-wheat flour
and I doubt that as much as a tablespoon of flour ends up in two or
three tacos.

Steve
 
Omelet wrote:




I also use olive oil, in which I first sautee a little diced onion,
garlic, and/or chilis. Then I slowly add the beans (cooked pintos,
or Mexican pinks) and beat with a fork. A gringo who spends a lot
of time in Sonora showed me how to do this.

Sure they have some fat in them, but fat carries flavor, and you
can measure how much and make sure it's within your target.

Steve
 
"Steve Pope" wrote in message
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Okay. Thanks! I have never battered a fish. My husband used to make
catfish but I'm not sure that would go well in a taco. He would dip it in
hot mustard and then in cornmeal and fry it.
 
Julie Bove wrote:





I have seen catfish tacos (say, on menus in in brewpubs) but
this does not make sense to me. You want some sort of fish
that is plausibly swimming around offshore of Baja. Rock cod /
California "snapper" is probably most prevalent, but halibut
is a little better of a fish -- even though you're stuffing it
in a taco, the quality is not lost.

Steve
 
"Julie Bove" wrote in message
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I use halibut, or perch or even cod - beer batter fried. Then I use fresh
corn tortillas steamed to make them soft. Each taco is two tortillas,
sliced fish, thinly sliced cabbage and a sauce made from yogurt and crema.
Then a squeeze of lime.

Paul
 
Steve wrote:


I disagree. If it tastes good in a taco, I don't care if it's only available
from arctic waters. For example, I've had king crab tacos which were
delicious. Do you only enjoy sushi if the fish could plausibly have come
from Japan?

Bob
 
"Omelet" wrote in message
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Oh but I wish it were. My Endo. told me I was probably just one of those
people who couldn't eat very much. I went from being a very skinny kid who
could eat anything and never put on an ounce to an overweight adult who just
looks at food and gains. Actually I weigh now what I weighed almost 16
years ago when I got married. I did put on some weight oddly after I had
the baby. I did manage to lose it and then some. But I also had thyroid
problems. That in and of itself I think was causing weight problems both
gain and loss because I was both hyper and hypo.

I did manage to lose some more weight when I stopped eating lunch. The
dietician I saw told me I wasn't taking in enough calories and I should eat
lunch again. I did and quickly regained the weight. I should add that I
started on insulin at this time. I don't know how much (if any) the insulin
had to do with this.

I then stopped eating lunch again at the recommendation of my Endo. So I
eat a small breakfast, then a normal sized dinner, and a snack before bed.
I rarely ever eat snacks during the day. If I do it is usually a piece of
cheese or a handful of nuts or seeds. Once in a while a pickle or some
olives. I rarely ever eat sweets. AFAIK, I have not lost any weight since
cutting out that meal.
 
On 2/12/2011 12:50 AM, Steve Pope wrote:
Trader Joe's frozen battered halibut works very well and is also
relatively low-fat.

--
James Silverton, Potomac
 
On 2/12/2011 12:41 AM, Julie Bove wrote:

A "standard" Baja style fish taco always uses breaded fish.



Soft tacos are much more commonly used in Mexican cooking.

Battered in a beer batter (flour, baking powder, beer) and fried.
 
"Julie Bove" wrote


I don't really do 'fish tacos'. I do something a little related, which is a
soft wrap using the thin rice wrappers soft mostly for making lumpia and
things like that. I prefer a white relatively fish for that one. Lingcod
is favored here but snapper works well as does sea bass.

I steam the fish with cabbage (Nappa or 'chinese' cabbage' works). Last
time I used pea leaves (yeah, lovely things, taste like peas, gotten at my
local asian store in large bags. They make a wonderful fresh green salad
too). I add a little raw onion minced fine and season lightly with whatever
feels right that day (can be salsa, can be Mae Ploy 'hot sweet chicken
sauce', might be tamari). Brush with egg and bake to golden. A light sea
salt to the raw brushed egg makes it nice.

I scramble the rest of the egg and give it to the dogs and cat.

If you normally chop up raw stuff to cook so are fast at it, you can make 8
of these in about 10 mins, then bake in a preheated oven about 5-7 at 450F.


I make my own chili beans in a crockpot. You can get a huge 'tastes sweet,
isnt actually' from bell peppers. I seem to recall you would have to blanch
and skin them first. (gastroenteritis?). You could also freeze the bell
peppers 'skin on' then defrost and the skin will come right off. I suggest
halfing first and de-seeding as I recall you can't have the seeds either.
The texture will be different but in a bean pot, it will not matter due to
the long cooking. (next time you have some that are still fine but you know
you won't use in time, try the trick and see if it works. Since we
container garden up to 8 bell peppers a year, we hit a bumper crop and
freeze some of the excess while dehydrator gets the rest).

The chili beans this way do take a bit longer to be ready than you may want,
but actual time to make is again, about 10 mins then you set on low and let
the crockpot do it's thing. The results freeze well so you can baggie it up
for the freezer and make it only now and again.

Grin, cost is the main savings here. 1.19$ worth bag (8 oz) of red beans, 2
bell peppers (I use up to 4 but grow smaller heirloom types) estimate that
would be 2$ most places? Chili powder to taste (lets add 5cents?) 3.24$ and
you will have about 8 cans worth of beans. Using the crockpot which costs
*way less* than stove topping in power, will run you about 15cents. (stove,
as much as 2$). 3.39$ estimated for 8 cans worth?

Your prices may vary because your market may be smaller, but that's what I'd
run here if I needed to buy the bell peppers. Since I grow my own, my cost
is 1.39$ roughly.
 
Paul M. Cook wrote:


Very very close to how I do it.

For some reason, cabbage/sour cream go on a fish taco, whereas lettuce
dressed in oil/vinegar goes on certain other tacos (notably, duck,
but also plain veggie or bean/veggie).

Steve
 
On Fri, 11 Feb 2011 21:41:15 -0800, "Julie Bove"
wrote:



I make soft shell tacos. Heat the tortillas and keep them in a
tortilla "warmer" until ready to use. Use a firm white fish fillet,
any kind you like (you can even use shellfish - like shrimp). I want
my fish naked. I don't like it breaded or even lightly coated in
flour. Cook it to flaky doneness and use two forks to pull it apart
into chunks. Serve on soft corn tortillas with whatever you like as
condiments. It was just the two of us last time; so I used diced
avocado, sliced green onions, store bought salsa, chopped lettuce and
swirled some chili powder into sour cream. I would have put out rice,
beans and a cabbage salad if there were more people to feed, but we
had 3 tacos each and were plenty full at the end of the meal.

Next time you make yourself a bean taco, try using refried beans and a
little cheese. It's delicious.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 11 Feb 2011 22:09:05 -0800, "Julie Bove"
wrote:


*I* think it would. Use what you like - I also pick what's on sale.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 12 Feb 2011 08:30:11 -0500, James Silverton
wrote:


Oh, that's a good idea! I'm going to try it sometime.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Omelet" wrote in message
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Sorry, but no. I am reading the book "Good Calories, Bad Calories" by Gary
Taubes. He says this is an old notion and sadly it just doesn't work that
way. He cites many examples. But it's a very thick book so I'm not going
to quote it all.

Years ago I managed to lose weight. It was very difficult for me. I could
eat no more than 1,000 calories a day. I was exercising very hard for at
least 2 hours a day. I did allow myself one meal of my choice which was
usually nachos or waffles, but only if I did 5 hours of dancing (pretty much
straight through) before I went out to eat. But for the most part my diet
was mostly carbs with a little protein and very little to no fat. I did
keep the weight off for about 3 years but then the lure of good tasting food
just took over and I rapidly gained it back and then some.


I can not do a low carb diet. It leaves me hungry and cranky and raises my
blood sugar. Plus I don't digest fats or protein very well.

I would never make it through the induction stage on that. I would sooner
starve than have to eat that much meat. I have read the latest book.
Husband wanted to try it. I knew he could never do that either. He loves
fruit.

That is kind of what Taubes says. I was never one to say that fat is the
enemy even though by my natural tastes and choices, my diet would be low in
fat. I am also not addicted to carbs. But I do digest them well. Some of
the higher fiber ones are a no go. One of my favorite foods is a huge salad
with all kinds of vegetables. Sadly I have to restrict my salad. I find
canned green beans work well for me so I eat them almost every day. I also
eat a lot of carrots, onions, peppers and sometimes celery.

Yes, I know.

I currently eat about 1,000 calories a day. Sometimes a little more.
Sometimes less. I did track my diet for a while. Discovered I was lacking
in vitamin E pretty much every day. I am not losing weight on this diet at
all, but thankfully maintaining.

I am rarely ever hungry. Gastroparesis tends to do that to you.

I can do the calories. But Atkins? No. Not for me.
 
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