Fish tacos at el Pelon - components
okay, trying to recreate to the best of my ability, the fish tacos from el Pelon (I'm currently in SC). Anyone out there willing to give me a detailed accounting of the component parts?
My since thanks!
Per an old menu, the basic taco is a soft corn tortilla with refried beans, limed onions, pickled cabbage, cucumbers and fire-roasted salsa, plus either grilled chicken, braised pork (carnitas), or grilled steak (carne asada). Specialty tacos include:
Pescado: crispy cornmeal and spice encrusted cod topped with arbol chile mayo, limed onions, pickled cabbage and cucumbers
Rajas con queso: black beans, roasted poblano chiles and jack cheese with salsa fresca
Caramelos: grilled steak with melted jack cheese, hot sauce, salsa fresca and guacamole
Americanos: grilled chicken, jack cheese, lettuce, sour cream and salsa fresca
re: MC Slim JB
re: Ernie Diamond
Glad to help!
Many recipes for Baja-style slaw for fish tacos. Common ingredients seem to be julienned cabbage (El Pelon's is definitely red), lime juice, chilies or hot sauce, sometimes fresh cilantro, and sometimes a bit of mayo or Dijon (though I tend to think of the dressing as being plainer / clearer).