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Fish Tacos

post #1 of 8
Thread Starter 
I've got a fast food place that we make everything fresh. I need to make my lunch busier so i want to offer something quick and different. We don't have any fish on the menu now, and I was thinking to offer fish tacos during lunch. My idea was to cook the fish in the oven, then portion it in tin foil packets. When I have an order I will throw a packet on the grill to heat up and use 6" flour tortillas with some slaw in them. open the packet, put the fish into two shells, fold and out.
3 questions: 1 Does this sound like an allright plan?
2 Is there anything more to a fish taco? dressing, dipping sauce, etc.? Ive never had one, so i need input here
3 what type of fish to use? I was thinking of a flat white one.

Thanks, Andy

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post #2 of 8
I would not use foil it discolors and changes some foods. Use a plastic bag ,also have some sauteed peppers, onions mixed with a bit of salsa, then shredded cheddar or jack cheese,Lettuce, diced tomato
use tilepia or any inexpensive white fish.(no Slaw):D

Do you have a flat grill or opened grill?
post #3 of 8
Thread Starter 
how can i do a quick reheat on that?
I dont want to sit over a saute pan to make sure it doesnt burn.
post #4 of 8
Yes, not slaw, but not lettuce either, use plain green cabbage.
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post #5 of 8
At my last restaurant our fish taco was pretty simple. the big issue is using fresh fish. do you have a fridge? The reason i bring it up is that overcooked fish is almost worse then overcooked chicken. portioning fish into sandwich bags and rolling it up is fast and easy and keeps down spoilage.

all that aside, here is what we served as a fish taco before financial woes made the owner shut down.

for two tacos

2 shrimp peeled,tailed and split in half
2 oz of white fish trim (usually tilapia, or cod)
2oz salmon trim (usually the belly and tail trim)
2oz black beans
shredded lettuce
pico de gailo
habenero or chipotle aioli

if you want any of the methods or recipes pm me
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
post #6 of 8
Please forgive me for being so blunt, but it sounds awful. I've eaten a lot of fish tacos in SoCal and in Mexico, and I've never had one that was pre-prepared in any way, much less as you describe.

Again, pardon my frankness. It's clear you've never had one, much less a good one. There are two basic types of fish tacos. Fried and grilled. Both MUST be prepared to order, or they won't be any good.

Not all fish tacos are "Ensenada style," but that's the trend.

Ensenada tacos are garnished with shredded green cabbage, a sauce something like mayonnaise (well, it is mayonnaise), and a squeeze of fresh lime. Sometimes salsa, too but salsa, more lime, and the other usual garnishes like radish, carrot and jalapeno en escabeche are offered on the side.

Non Ensenada style tacos are simply seasoned, grilled fish served in a tortilla, and garnished with salsa, chopped onion, and chopped cilantro, and served with a squeeze of lime. That's it.

Nearly any type of fish is okay. The "luxury" choices are snapper (huachinango) and mahi mahi (dorado); but sole, flounder, plaice, cod, bass, and anything else which tastes good, prepared thin, then simply grilled or batter fried is acceptable. Fresh is huge.

No sauteed peppers, no sauteed onions, and absolutely no cheese -- not if your interested in serving Mexican food. No lettuce either; with fish it's cabbage or nothing. No chopped tomatoes. Beans -- especiallly balck beans which are pretty much non-existent on the west coast -- aren't part of a "traditional" fish taco on either coast.

Actually, "Mexican" fish tacos, whether Ensenada style or otherwise, are pretty darn American. Their birthplace may have been Baja, but they're really creatures of SoCal. Heavy roots in the surfing and college communities of San Diego and Los Angeles.

I suppose you could say grilled snapper with grilled onions, pepper and tomato, folded in a taco was a taco de huachinango veracruzano, but that's really pushing it. I've never seen it at a taco stand or cart. That's not to say I wouldn't do it myself at a restaurant if I had huachinango veracruzano or if I made it myself -- because I would, have and do.

Of course, you're free to do whatever you like. If you want to serve an "Indianola, Iowa fish taco," that's your business, and I wish you much success. I'm telling you what goes on with "Mexican" fish tacos, not what will work with your customers. or what's popular in your part of the country, nor disagreeing with the other posters (whom I respect), nor trying to deny you your own personal touch.

To make "fish taco mayonnaise," mix 2 cups of fresh mayo with the juice of five or six limes and 1 tbs of sugar. Taste and adjust for acid. You may like a sprinkling of chile de arbol or fresh ground pepper in your mayo as well.

Cabbage: Red or green. Your choice.

Corn tortillas only. No flour. Fresh, made-that-day tortillas, warmed on a flat top until pliable. A very little oil on the tortillas as they warm can be a good thing. Lots of operations quick like a bunny dunk the tortillas in the fry-o-lator. IMO, you buy your tortillas daily or should just forget the whole thing.

If it's at all possible see if you can't try a good fish taco before putting them on your menu. There's a small chain called "Tacos Nazo's" which are reputed to have the best Baja tacos here in SoCal, but the honor belongs to a tiny storefront called Taco 'n Tento (running together the two words, Taco and Contento, get it?) in El Monte. If the best you can do is one of the big chains, try it -- but be aware that much better isn't difficult.

post #7 of 8
You should do a fruit salsa.

Like a watermelon or pineapple based.
post #8 of 8
Thread Starter 
Thanks for all your suggestions. From the sound of it, Ive gotta go out and try some before I start experimenting.
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