Atiliano’s, advertising themselves as the best fish tacos in San Diego, showed up in our local shopping center-lette. So being in a rare mood, having just finished book, I decided to give one a try—I took it back to the car to eat, in case it was super-awful: I didn’t want to insult their food by tossing it uneaten and walking out.
Wasn’t at all a bad thing: cod, breaded in bits, with coleslaw and salsa and a sort of sauce, on an open roll-it-yourself mini-tortilla. Unfortunately it came graced with a lot of onion, so it did have to go mostly uneaten, though the three bits I could eat were tasty. But they have a lot of other offerings in the place…if there’s a way to say hold the onions. No cebollas por favor!
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It sounds like making your own fish tacos would be better, given the onion allergy.
Whitefish, likely broiled or baked, rather than breaded and fried, then diced fine.
Or incorporate the taco seasonings in breading on the fish, rather than into a coleslaw or lettuce salad mix.
Coleslaw rather than the typical lettuce salad mix sounds good for fish tacos.
Though I still might want to add the tomatoes and some grated cheese. — But maybe pepper jack cheese?
Hmm, diced avocado or prep guacamole without onion in your case?
The regular (ground beef) tacos I’m used to usually don’t have onion, but lettuce, tomatoes, cheese, occasionally other greens or fillings.
Er, the suggestions really are probably for others not used to tacos or fish tacos. I’m sure you and Jane both are plenty familiar with how to fix tacos, you being from Oklahoma. Er, never mind….
Gee, do I have any whitefish in the freezer? Rare event if I don’t. Don’t think I have coleslaw on hand either; know I don’t have any cabbage in the fridge. This could be a good suggestion after next week’s grocery trip.
“Sin cebollas”
Seen say-BOY-yes, more or less. 😉
Ah, sin as in sine [Lat. ‘without’]
E mu-E poke-E-toe, oh noon-kah, ah-hoe tam-be-en.
«Y muy poquito, o nunca, ???? también.»
“And very little, or none, ???? also.”
Paul, I missed the second-to-last word, though I should know it. What was that, please?
(Yes, sin (Spanish) and sans (French) both from their Latin ancestor, cebollas and oignons, both presumably from local dialects or locally spoken other languages.
Sinai would be Hebrew, from Semitic sources, unrelated entirely to Latin “sine.” (But the Hebrews borrowed “adonai” (lord) from Greek.
«Tengo alergía a las cebollas» or «Estoy alérgica a las cebollas.»
“TENG-go ah-lehr-HEE-ah ah lahss seh-boy-YAHSS” or “ess-TOY ah-LEHR-hee-kah ah lahss seh-boy-YAHSS.”
(I have an allergy to onions.” or “I am allergic to onions.” (Alérgica = female speaker is allergic. Alérgico = male speaker is allergic. All adjectives agree in number and gender with the nouns they modify in Spanish. The speaker (subject) is allergic to the onions (object). So it agrees with the subject who’s allergic, while any adjective to describe the onions (large, small, hot, sweet, red, yellow, white, purple, etc.) would be feminine plural to agree with the number and gender of the onions, which are the direct object.)
Hmm, and before any English speaker laughs too much at the odd adjective agreement — English used to do that too, in Old and Middle English. But the endings dropped off (went silent and merged) and so were lost.
And then English tried to get confused again by borrowing blond(e)(s) and brunet(te)(s) from French. Er, the words, though they may have borrowed a few blond(e)s and brunet(the)s, people, that is, as well…. And, y’know, as long as the blond(e)s and brunet(the)s were happy about the exchange, ah…. Ahem. Yes. O:-)
‘Y muy poquito, o nunca, ajo tambien.’ Ajo – that’s garlic.
All I was trying for was basic understandability.
I didn’t take Spanish until I was 13, well past the optimal years (4-7). If I were named Emperor of the Earth, all children would be required to demonstrate every-day conversational fluency in two foreign languages from different families before leaving grade-school. Sapir-Whorf is correct.
So sinus means empty place?
And so does Sinai?
Except when you have a headcold. 😉
I think not on Sinai, it wasn’t named by the Romans AFAIK.
Can’t say my one and only experience with fish tacos was that great, but it was also cheap food too, so I was probably asking for it. Rubio’s Fish Tacos are a future no-no.
I bet you could make some pretty awesome ones at home though, like what BCS said. Or make it ceviche style, with the lime juice and chili.
Hmm, a bit of vinegar, a bit of olive oil, twice the lime juice? A little celery seed, maybe. That, as dressing for the coleslaw. Taco seasonings for the crumbled or diced whitefish, prepped with or without breading the fish.
I should look up how to fix coleslaw again, but from memory, it’s just shredding cabbage, carrots, perhaps a bit of broccoli if you like that, small amoiunt of onion if you like it. Then the dressing, which I would have to look up, but which I think is simple, vinegar, I want to say cream of tartar, celery seed maybe (can’t recall), sal and pepper, possibly lemon juice, and a bit of oil. — Heh, I usually get the coleslaw pre-shredded at the store and slap on salad dressing. Slacker….. 🙂 I know I can get the taco seasoning in packets, but think that’s fairly simple too. (Salt, pepper, chili powder likely, and other spices.)
Now I’m curious what I’d come up with for fish tacos at home. I generally keep tortillas (flour or corn) on hand, and usually have fish in the freezer, though I haven’t been eating it weekly like I used to. I’ll put down ingredients and see what I come up with next week.
Mayonnaise and white vinegar, salt and pepper to taste, and finely chopped cabbage. All others are variations!
I see I have a little cod (filets) and some pre-cooked shrimp on hand (was thinking of gumbo mix at some point). So I have nearly what I’d need next week.
Hmm… If you went with very large tortillas, you could do a burrito wrap rather than a taco. But draping tortillas over ridges to create your own taco shells could be simple too, or go with soft tacos. (The packaged taco shells are generally stale, in my experience; not good eats.)
Hmm… mango juice reduced down or purée, if you want a sweet taste to offset some chili heat? Sour cream, though that’s not usual for tacos, it would be more usual for burritos.
—–
I have another recipe, untested as yet, to try out next week, and if it does get prepped next week, rather than the week after, either way, I’ll report on how it goes. It includes onion and some chives, but you could omit that, substitute something you’d like better. It has other aromatic veggies to which you’re not allergic.
—–
In the oven now is a really simple concoction, noodles, package of stir-fry veggies, frozen ham I’d cooked earlier this year but didn’t chop or slice much before freezing (mistake, that). — Aha, timer’s gone off, the ham should now be thawed and I can add seasonings and a little grated Parmesan. Doing this as a casserole in the oven, or will, when I get it assembled. Nothing planned or recipe, not fancy at all. Winging it. Likely just salt and pepper and maybe a little sesame seed oil, for seasonings. A little dried parsley and basil. The noodles, rather than macaroni or fettuccine, happen to be repurposed ramen (sans dried soup packets). — This might be better with soba noodles. Need to add those to my list.
Oh good, the spam filter didn’t eat the brunch after all!
Flour tortillas – soft tacos. Which are better with fish.
The cafeteria where I worked did good Baja-style fish tacos (mostly on Fridays). The pico de gallo tended to have more jalapenos than it really needed, though. (Fish tacos made with salmon are wonderful. Not always white fish, there.)
Either the spam filter or something else appears to have eaten a post I’d added after Neco-ji’s.
The casserole in the oven? I didn’t have enough liquid in, and so the noodles were not sufficiently done, rehydrated and cooked and tender. Comedic effect. So…a few ounces of cranberry-mango juice I had on hand (thinking this could compliment the ham) went in, and the casserole went back in for 15 more minutes’ cooking time, and now is still in the very warm oven as it cools. This ought to meld things and cook the noodles fine enough. … I’ll see how it turns out. Heh. It’ll be edible at least, and might end up better than I’d think.
I tried the original mac&cheese recipe substituting juniper for bay and my current barley for mac. It was horrible! Back to apples and no spices.
Would the barley and a different cheese have worked, and a different spice than juniper, instead of the bay? — Why not some basil instead?
I have this odd urge to sing Camptown Races now.
Or was it so bad, you don’t want to try that again?
— Hmm, the cranberry and mango juice blend added to the casserole to cook the noodles, after discovering I hadn’t allowed enough liquid? I am not sure the juice blend was the right choice. Not so bad, just…odd. We’ll see tonight, after the flavors have had time to blend in the fridge. But my first impression is, that would’ve been OK with the ham, but not the veggies and noodles. It may blend OK, just not worth recommending, on my first impression.
That juice blend is great on its own, though, and could be a nifty start for a cranberry relish. I bet it’d be good with tuna. Paul had a tuna and cranberry relish something-or-other recipe, a few months back. Paul, how was it?
I used Red Mill barley. Pearled barley would have been better, as there were a great many husks in with the grain. I used cheddar this time. The TBSP of mustard was way too much. The onions did not cook properly in the given time. The paprika and juniper clashed.
Next time, either apples and fancy cheese; or onions pre-cooked and dill, no mustard either way.
I used to live in San Diego, was stationed there for 3 years, and would go to Rubio’s, who also claimed to be the place of the original fish taco. Again, strip of breaded cod, a cucumber sauce similar (at least to me) to the sauce put on gyros, and a wedge of lime…..29 cents each…..I can’t claim that they were fantastic, but they were good…..I don’t recall if there were onions in them or not, if there were, they were in the sauce or the breading….
I’ll have to remember that they don’t eat onions when we’re making our green pizzas. 😛 I’m not allergic to any kind of food, and onions/garlic are a staple in my cooking. XD
There is a slew of food allergies in this group, isn’t there? We’d have to label the pizzas to avoid cross contamination.
Neco-ji, Since Bansu has had to cancel we are iffy on the Green Sauce Pizza…
No Bansu? Wah!
We make our own fish tacos with a spicy slaw and store bought frozen battered fish, like tilapia. Baked nice and crispy in the oven, sliced into strips for the soft shell taco, with slaw — yum!
Oh yeah, a squeeze of lime over all.