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I just have to keep away from Sopapillas, but I do like them...
I don't imagine anyone eating in a Tex/Mex restaurant is worried about DIET!
Indian fry bread (NOT Nat. Amer. fry bread) is somewhat similar to sopapilla, and seems to be a staple sold to tourists on the nearby Mescalero reservation. I see signs on small buildings advertising it. And of course the fry bread is always found at state and county fairs and pow-wows in NM.
Another use for stale tortillas...chilaquiles..not too easy to find in NM, but there are a couple of places here in ABQ that have them on the menu ( Mariscos Altimar is one )
In Baja the street taco's are called 'taquito's. used to be 'five for a buck', and the fish taco's in Ensenada were 35 cents. (thats where they originated).
Ok I am curious about fish tacos. They don't even sound good to me.
What kind of fish do they use in them? Are they made the same way only with fish instead of beef??
They are made with either grilled or breaded and fried chunks of mild fish...they use talapia a lot here, in Ensenada they were using rockfish, and they are served on small corn tortillas ( doubled up ) with a chunk of lime, cabbage, white cheese and crema. I had them at Pro's and they served them with lime, lettuce and pico. Both styles are good.
Well, the best fish tacos are those made at home. I have never eaten fish tacos out, so.....
We used mahi-mahi fillets grilled outside over charcoal.....topped with homemade chipotle tartar sauce, lettuce, tomatoes....wrapped in fresh homemade flour tortillas....limes and salsa on the side for those who like!
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