"TFM®" > wrote in message news:_iL0e.146>
> You just try it one time senor! Eet weel make the hairs on the back of
your
> neck stand up and sing the Mexican hat dance!
>
> El Hombre Gordo®
>
> BTW, Por favor, Mi esposa introduced me to tacos del pescado. She's a
west
> coast gal. Perhaps it's comida california.
>
>
>
I hear you dude, I've done the cabbage thing... it is not too bad, most use
mayonaise or salad dressing base around these parts. When I came up with
this nearly 25 years ago there wasn't any fish taco to be found in AZ... I
had just heard about them from some college buddies in Reno that lived in
SoCal so I had to free ball it after I got in the seafood biz and had a lot
of fresh seafood to experiment with.

Actually in Wenatchee two or so years ago I went to a Mexican joint there
and they actually served a spicy cabbage pico de gallo type appetizer in
addition to salsa that was pretty dam good. They served it with chips. I had
never seen anything like it and asked every Mexican I came accross about it
and they hadn't heard of it either. Maybe Dave can stop by there and get
that recipe. It was on the main drag a block or two from the McDonalds.
Seems to me it was a vinegar based salad with fresh jalapenos, onions and
maybe tomatoes can't remember.

I've entered my new recipe with a big kiwi distributor so here is my new
concoction in a nutshell... Refer back to original post substitute any
grilled or sauteed meat you want. (Pasted the basic recipe down below.)

A change to my lettuce mixture. In addition to the chopped cilantro I added
about a 1/3 of the lettuce quantity of fresh shreaded mustard greens for a
different heat kick still mixed with my mom's seasoned dressing of oil, red
wine vinegar and Lawrey's to add flavor to the greens.
To off-set the bitterness of the weed I then added chopped kiwi fruit that
added color and some sweetness to the taco but still kept the tart that is
so good. I served this with both grilled marinated skirt steak med rare and
large peeled scampi in the tacos served with either corn or flour tortillas.
If you can find gold kiwi you want to mix both. The presentation was
terrific but did not have a camera or was too drunk to remember. The garnish
medely that includes the original ingredients below (radishes a must for
flavor and mouth feel) had white, red, dark green, light green and yellow.
Top with your favorite taco sauce.. mine is El Pato and look out, mighty
tasty. Make sure the mustard greens are fresh and spicy!

Give it a try.

<snip>
Use a good boneless ocean fish fillet: My favorite is large grouper cheeks
if you know any seafood distributors that cut their own fish. The guy in
Scottsdale was using frozen Mahi Mahi which will work also.

Marinate: El Pato Tomato Sauce for a couple hours
Grill: Over tame mesquite coals till medium done, just past rare.
Warmed Corn or Flour Tortillas Fresh Homemade or Authentic.
Lettuce: (Trade Secret) shredded iceberg, chopped cilantro to your taste,
extra virgin olive oil, vinegar, 1 or 2 dashes of Lawreys salt to taste and
toss.
Garnishes,1/4" chopped radish, chopped tomato, chopped green onion,
quartered limes, quartered lemons
Salsas: El Pato sauce, Homemade or Authentic Red Salsa and a green Guacado
(Avocado, Tomatillos, Serrano, pinch of cilantro and salt blended to make a
smooth delicious sauce)

As far as the new tacos are concerned I will post them soon. Working on the
marinade and the new recipe will apply to all the taco meats. Fish, Chicken,
Beef, Pork, Camel.