Advice & Info: Fish Tacos

You'll need:

• - Fresh Salsa. See recipe below.
• -Chipotle garlic Mayonnaise. See recipe below.
• - Fresh warm flour tortillas. Must be fresh, soft and pliable.
• - Avocado, barely ripe. Slice and drizzle with lemon or lime juice. Drizzle upon slicing,
• - Feta cheese, a small block or package of crumbled feta.
• -Sour cream
• -grated Parmesan cheese.
• -olive oil
• -Fish fillets of choice. About 2 or 3 ounces of fish per taco. Fish goes a long way.

Cook fish after everything else is ready.

Type of fish:
Salmon works very well as does Orange Roughy. Any mild flaky fish that you can broil or grill in a grille rack.

Fillet thickness should be less than an inch, about 1/2 to 3/4 inch is good but less than 1/2 is allright. Remove skin from fillets before cooking.

Cooking the fillets:
Rinse fillets quickly with cold water and pat dry with towel.

Rub fillets down with a little olive oil. Then on inside only (not skin side), season fillets liberally with Creole Seasoning (or, use salt, garlic powder, cayenne pepper and paprika). Cover seasoning with liberal amount of finely grated Parmesan cheese.

Cook fish under the oven broiler, or in a grille rack over an outdoor grill. Restaurants always deep fry fish (for tacos) with batter. Broiled or grilled is best.

Broil: Place fish on foil under broiler, cheese side up. No need to turn fish. Cook 5 to 10 minutes until fish just flakes. Cheese may brown a little; that's good..

Grille-rack on outdoor grill (medium hot): Place fish in oiled grille rack with cheese side up. Lock the rack and cook cheese side up for half the cooking time (lower grill cover over rack or use a foil tent to hold in heat). Cheese will get sticky and will not fall off when you turn over the grille rack. When half done, turn the rack over and cook until done. Total cooking time is about 10 minutes or so, until fish just flakes.

Assembling the taco; this is where each individual can get creative:
Warm the tortillas in a non stick pan individually or wrap the whole lot in foil and warm in oven or on grill. Do not burn or toast. Just get them hot and then remove from heat.

This is my procedure:

1. Spread some chipotle mayonnaise on a warm tortilla.
2. Lay down several chunks of cooked fish across diameter.
3. Drop some feta cheese, a tablespoon or so, on and about the fish.
4. Lay on a few avocado slices..
5. Salsa is next, about two tablespoons.
6. Last is the sour cream, maybe a teaspoon to or so.

Roll or fold the taco and dine. Expect some fallout.

Salsa recipe:

• -Two fresh jalapino peppers seeded and finely chopped.
• -Two large cloves of garlic finely chopped.
• -One half medium onion, sweet as possible, finely chopped.
• -One half cup fresh chopped cilantro (this is essential or warranty is void). Cilantro is available in Chinese or Mexican food stores.
• -Four to six ripe tomatoes, finely diced.
• -One tablespoon of olive oil
• -One tablespoon of cider or malt vinegar.
• -Salt to taste; optional.

You can food processor-chop all but the tomatoes. They must be diced by hand with care and patience.

Mix it all together and taste it with a chip.

Chipotle mayonnaise:

Buy canned Chiles Chipotles (sometimes spelled Chilpotles) in a Mexican food store. Make sure they are in Adobo sauce. They come in a 7 oz. can.

Chipotles are ripened smoked jalapino peppers and are available dried or canned. If dried they must be reconstituted in water. Canned in Adobo sauce (a kind of tomato paste) are best for this recipe.

Here is the recipe:

• -Two or three Chile Chopotles, seeded, and finely chopped
• - A teaspoon of Adobo sauce.
• -One large clove of garlic finely chopped.
• -A half cup of real Mayonnaise.

Blend it all together. This spread has a slightly hot smoky flavor. Try it on sandwiches or cold cooked or raw vegetables.