Fish tacos have been on the parliamentary cafeteria menu for some time, but it never really occurred to me to order them until, while in line one day at the made to order stir fry station, I noticed one pan was being used to fry to order two fillets of fish, which were then moved from the pan into two waiting taco shells. So, the next day, I returned.
Each tilapia fillet is freeze-packed individually and cooked fresh with each fish taco order. The pliable corn tortilla shells are toasted into a hard-ish taco shell form over the stove, and then filled with the cooked fish and topped with slaw and chipotle sauce and two lemon wedges. I think it came to something like $6 for the two, which is more than reasonable.
Taking the fish tacos to my table with a side of chips and two glasses of water (have now gone 15 days without a Diet Coke, as of this post) I begin to dig in. First bite I'm thinking hmm, this is good, slaw tastes crispy and I like the flavour the lemon adds, but no fish yet. On to bite two...and the shell loses structural integrity, the contents having soaked through and fallen out the bottom and left my hands a mess. Trying to protect my shirt, I attempt to eat it as elegantly as possible and begin to regret not getting utensils.
These fish tacos were almost pretty good. The fish isn't overly fishy -- I dislike fishy fish -- but could have used some seasoning -- a little pepper would have gone a long way. The slaw is good and the chipotle and lemon make for a pleasing flavour profile. But you've got to maintain structural integrity.
I'd suggest they revamp this dish with soft shells and they may just have something.
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