[homemade] Cod fish tacos and loose Mexican street corn
[homemade] Cod fish tacos and loose Mexican street corn
by Sarah_banara
1 Comment
Hunsolo
I’m guessing there’s no comments on here yet because people want to be nice and not say anything rude about these. Everyone’s entitled to enjoy their food the way they please, but I personally would have a hard time enjoying these.
Coming from San Diego I am extremely biased because we confidently claim to have the best fish tacos in the world. As a chef for the last 12 years I would like to offer some insight as to why I feel this way.
First off I see the flour tortillas, which are great with chicken imo, but not fish. These also look like they came straight out of the bag and have not even touched a flattop or hot pan.
Second would be the extreme amount of cheese, whether it’s queso fresco or cotija, I dont care because imo cheese and fish are a taboo combination.
Third would be the breading on the fish, which looks more like something I would use for an italian chicken sandwich or something like that. I’m a purist so either grilled or beer batter for me.
Fourth is the cut of the cabbage, which is quite important because no one wants to crunch on chunky raw pieces of cabbage with their fish taco. White or red is fine, but it must be thinly sliced, in fact we used a meat slicer or mandolin to shave our heads of cabbage very thin for service. The addition of a bit of carrot is fine, your preference of course. You want it light and fluffy almost.
Fifth is what appears to be a complete lack of white sauce, which is what ties all the ingredients together nicely. A nice Mexican crema with some Chipotle Adobe sauce and lime is quick and easy to whip together and tastes great.
Lastly, I personally like a little Pico de Gallo on top or you could just add a bit of cilantro, whatever you prefer. Plate with some fresh lime wedges, and we good to go.
This got way longer than I anticipated and I briefly thought about deleting this, but the San Diegan in me couldn’t help myself to not say something. I hope this didn’t come off too rude or arrogant, again this is mostly my professional opinion, and that of most my San Diegan compadres. Either way I encourage everyone to enjoy their tacos the way they please because tacos fuckin rule.
Edit: as soon as I posted this from mobile I realized none of my indentation came through correctly, so I apologize for the wall of text mashed together. I will try to correct.
Edit 2: The corn does look great though and I love an obscene amount of queso fresco on mine. And mayo. 🙂
1 Comment
I’m guessing there’s no comments on here yet because people want to be nice and not say anything rude about these. Everyone’s entitled to enjoy their food the way they please, but I personally would have a hard time enjoying these.
Coming from San Diego I am
extremely biased because we confidently claim to have the best fish tacos in the world. As a chef for the last 12 years I would like to offer some insight as to why I feel this way.
First off I see the flour tortillas, which are great with chicken imo, but not fish. These also look like they came straight out of the bag and have not even touched a flattop or hot pan.
Second would be the extreme amount of cheese, whether it’s queso fresco or cotija, I dont care because imo cheese and fish are a taboo combination.
Third would be the breading on the fish, which looks more like something I would use for an italian chicken sandwich or something like that. I’m a purist so either grilled or beer batter for me.
Fourth is the cut of the cabbage, which is quite important because no one wants to crunch on chunky raw pieces of cabbage with their fish taco. White or red is fine, but it must be thinly sliced, in fact we used a meat slicer or mandolin to shave our heads of cabbage very thin for service. The addition of a bit of carrot is fine, your preference of course. You want it light and fluffy almost.
Fifth is what appears to be a complete lack of white sauce, which is what ties all the ingredients together nicely. A nice Mexican crema with some Chipotle Adobe sauce and lime is quick and easy to whip together and tastes great.
Lastly, I personally like a little Pico de Gallo on top or you could just add a bit of cilantro, whatever you prefer. Plate with some fresh lime wedges, and we good to go.
This got way longer than I anticipated and I briefly thought about deleting this, but the San Diegan in me couldn’t help myself to not say something. I hope this didn’t come off too rude or arrogant, again this is mostly my professional opinion, and that of most my San Diegan compadres. Either way I encourage everyone to enjoy their tacos the way they please because tacos fuckin rule.
Edit: as soon as I posted this from mobile I realized none of my indentation came through correctly, so I apologize for the wall of text mashed together. I will try to correct.
Edit 2: The corn does look great though and I love an obscene amount of queso fresco on mine. And mayo. 🙂