I am a huge lover of fish tacos. Does anyone out there know the logic behind doubling up on the tortillas when making fish tacos? I see that at most stands and carts they do this but not quite sure why.
Great! Thanks. I was kind of thinking it was for something along those lines.
It definitely has to do with keeping the taco together. In the perfect taco, the amount of filling just balances the thickness of the two tortillas.
Too much moisture in a fish taco so a single often tortilla collapses and you are left with a handfull of mush. Agree, structural integrity is the issue.
My thought is it improves the structural integrity of the taco. I notice on the smaller tacos no matter what kind they put it on two tortillas. You don't like it remove one.
I have seen this technique used on all tacos meat and fish in Jalisco, (guadalahara), i always thought it was a regional thing.
I know nothing about regional, just an observation.
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