How To Make Mexican Tacos-00-4130

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Probably the most common and most famous among Mexican dishes is the Taco. Usually eaten using bare hands, tacos are tortillas filled with meat, vegetables, salsa and cheese. Although served early on by the Aztecs, it was only named afterward by the Spanish. Taco actually means "light snack". Mexican women found it more practical to prepare and serve for husbands and guests. The traditional taco has evolved through time to its modern day form. It continuously and consistently gained popularity that it has become the most-loved Mexican food of all time.

Tacos can either be soft-shelled or hard-shelled. Both types have fillings, of course. Soft shells are flexible and moldable ones, not crunchy at all. The freshness is retained even during travel yet it can become soggy because of the salsa filling. It can be eaten with hands with less spillage, as long as it is not overfilled. A hard-shelled taco on the other hand, is one that has that crunchy u-shaped tortilla famous in the United States. The shell may break easily so best to eat it immediately after preparation.

For the fish lovers, there is Tacos de Pescado ...
... or Fish Tacos. They say that this originates from Baja California in Mexico. The corn or flour tortilla is topped with grilled or fried fish, some lettuce or cabbage, pico de gallo and some sour cream or citrus/mayonnaise sauce. Optional toppings can be black beans, jalapeño peppers, diced tomatoes, carrot strips and some green onions. This recipe will need:

* 1/2 cup tequila
* 1/2 cup fresh lime juice
* 1/2 cup water
* 2 tablespoons kosher salt
* 2 tablespoons turbinado sugar
* 1 tablespoon chili powder
* 2 pounds cod fillet, cut into 3- by 1-inch strips
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 tablespoon chili powder
* 1 teaspoon cider vinegar
* 1/2 teaspoon kosher salt
* 1 teaspoon sugar
* 1 (12 ounce) package coleslaw mix
* 1 tablespoon chopped green onions
* 1 cup all-purpose flour
* 1 tablespoon chili powder
* 1 tablespoon baking soda
* 2 teaspoons kosher salt
* 1 cup oil for deep frying
* 9 corn or flour tortillas

Prepare the marinade by whisking together in a bowl the tequila, lime juice, water, 2 tablespoons salt, turbinado sugar, and one tablespoon sugar. Set aside around 1/4 cup of the marinade. Marinate the cod in the remaining mixture in the bowl. Cover the bowl and set aside. In a large bowl, mix together the mayonnaise, sour cream, 1 tablespoon chili powder, cider vinegar, half a teaspoon of salt, sugar and green onions. Add the coleslaw mix and set this mixture aside. Mix the flour, 1 tablespoon chili powder, baking soda, and 2 teaspoons salt in a shallow dish. Shake off the marinade from the cod fish and coat in the flour mixture. Deep-fry the coated cod in the oil which should be pre-heated to 375 degrees. Cook until the fish is browned on all sides. Heat the reserved marinade in a saucepan. Assemble the tacos by placing fish in the center of the tortilla, topping with coleslaw (and any other desired toppings), drizzling with the warm marinade and folding the tortilla to close.

About the Author:

Mateo Gomez is a Mexican Food lover and founder of AllAboutMexicanFood.com. For more beef taco recipes recipes, be sure to check out AllAboutMexicanFood.com. Article Source: http://EzineArticles.com/?expert=Mateo_Gomez

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