Instructables
Ok, I had my doubts about publishing this Instructable, but after a week or so of constant peer pressure, I went on with it. These guys desperately wanted to have their pics posted on the Internet.

I KNOW to the untrained eye it may look identical to my last one. "It's only fish tacos", you may think, "what can this guy possibly innovate? It's the same park, the same people, the same freakin POT!" Well, you sort of have a point.... but don't...

Here's the thing: If there's anything cooler than being a carnivore, it's probably eating another carnivore...it's a man thing. So after some last minute planning following yet another night on call at the ER, the idea just took shape.

This is a traditional northern mexican (Sonoran, actually) recipe, with a twist. It originally involved a mixture of sea turtle and manta ray, both once readily available off the shores of the Sea of Cortez; but with sea turtles now being an endangered species, and my Southern friends not thinking Manta Rays are actually edible, sharks became the next logical target. After all, Mantas and Sharks are cousins or something.... (http://en.wikipedia.org/wiki/Batoidea)

Another friendly note to Anal-Retentives:

Yeah, smoke is hazardous for your health. So is fat. So is alcohol. So is bacon. And there's lots of those involved here.... again. Please, just look someplace else if you don't like what it sounds like so far.
 
 
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General Zod3 years ago
The world definitely needs more doctors like you in it. Excellent instructables, sir!

Have you ever tried Wahoo in your taco dishes....?....they hold up to the heat a little better, retaining their texture more like a chicken breast.

Keep cooking and keep drinking and keep posting those recipes!
sameotoko (author)  General Zod3 years ago
Thank you, I really appreciate your input. I've only tried Wahoo in Nicaragua once, it's impossible to find where I live. From what I've heard, it was over-fished along with tuna in the area near Baja California. It really is delicious
I fish in the Gulf of Mexico out of Pensacola, FL. You have to go to some pretty deep water (600+ feet) to get them but they're worth the trip.

Please keep me apprised of any new recipes you post.....I'm gonna' try some tacos this weekend (I will need a day to recover from the spices and beverages) when I get all the supplies.

Thanks again.
sameotoko (author)  General Zod3 years ago
It's been a while since I've posted new recipes, but I'll try my best. It's always nice to meet new fish enthusiasts. Please subscribe and you'll get the ipdates automatically. I'm currently working on a sushi instructable
velmar4 years ago
Pandowii! mucha suertee a ver cuando me haces unos taqitoss no?? se ve y se lee riicoo =P
archebuzz4 years ago
m m por cierto se ve rica la receta
archebuzz4 years ago
batalle para inscribirme jajajaja
tanhia4 years ago
muy buena receta! a ver si los preparas en tus proxima visita eh!!.. saludos =)
dra_dina4 years ago
Andale Cardoza!!! a comer!!! saludos!!!
loladays4 years ago
genial haber cuando se me hace probar esos tacos, se ven super bien y lo mejor es la mano de chef que los cocina, ojalà ganes george!!! exito!!!!! :D
Jacome4 years ago
Q onda, pinche negro!!! Total, que tu egocentrismo y arrogancia te han llevado a tal extremo de ganar un concurso en linea! Ja, no es cierto, este tipo, es uno de mis carnales, un punto mas alto que de mis mejores amigos. Excelente cocineno, y confiaria en el sazon de este wey sobre cualquier otro, aunque sea frances! Excelente receta mi hermano! y espero y ganes!!! mas te vale q nos prepares algo..... ja!
i like how in the pic at step 8 u can clearly read on the grill "puto" lolz. good instructable too
sameotoko (author)  unaffiliatedperson4 years ago
Yeah, sorry bout that....
iago_xy4 years ago
bro... you should upload the recipe for your cheese filled chipotle meatballs.... a beautiful way to kill your arteries...(blissful sigh)
sameotoko (author)  iago_xy4 years ago
I will, next week, bro
iago_xy4 years ago
shark... tastes like chicken....if it were a fish... and a big one at that... that could eat you....
andybear774 years ago
your fish looks alot like basa not shark. also known as striped pangasius, a vietnamese catfish usually imported frozen. all the shark sold in my area (texas)comes in big loins regardless of species, and is cut in to steaks. always ask your fishmonger for more details on the fish you purchase. your recipie looks delicious by the way.im going to try it with mahi mahi ( the best fish for tacos in my opinion). great ible!
It´s because they are small sharks, in Mexico they are called "cazon" and range in weight around 12 kg to 20 kg for big ones, they get the fins cut almost exclusively for chinese restaurants and the meat is cut in fillets. It is really popular as is a nice firm meat and has no spines in it. That´s why it look like small fish.
I thought the Spanish word for shark was "Tiburon".
sameotoko (author)  thepelton4 years ago
It is, but we have names for different subspecies
I understand. In English some small sharks are called "Dogfish".
yes it is! for big sharks. I found that the species called "school shark" is called cazon in spain http://en.wikipedia.org/wiki/School_shark in Mexico the term cazon is also used for "baby" sharks, thay look exactly as the grown ones, just smaller.
here is a pic
cazon.jpg
sameotoko (author)  ian bernal4 years ago
I was about to post that same wikpedia article. Thanx for the help
sameotoko (author)  ian bernal4 years ago
Thanx man. You beat me to the explanation on that
lemonie4 years ago
I'm interested in your pickles (last step) - by how much do you reduce the liquid, and can you give proportions of vinegar & soy? L
sameotoko (author)  lemonie4 years ago
It's right there on the ingredient list.... 1 part vinegar, 3 parts soy sauce Soy-pickled jalape�os (the not-so-traditional, but great): 1 cup of light soy sauce 1/3 of a cup of rice vinegar 6 large jalape�os, sliced, seeds and all a pinch of sugar And I don't reduce the liquid, I just boil it so the sugar dissolves in it.
Sorry I missed the proportion, thanks for the rest that answers my question. L
wgrazier4 years ago
Great instructable, I read through it just because your great personality was in every sentence! I may make the 'pickles' though---Oh and drink the beer! LOL
sameotoko (author)  wgrazier4 years ago
Thanx a lot!
ycc21064 years ago
Hmmm... looks good to me. That was a small shark, right? (I think big ones are hard to chew) Just in case I go finishing caus I don't think I can find any where I live.
sameotoko (author)  ycc21064 years ago
If you're making this with large species of shark you may need to simmer it for a while longer, in which case I'd recommend transferring everything to a crock pot on low for 4 hours
ScubaSteve4 years ago
isint it illegal to kill shark in some areas?
sameotoko (author)  ScubaSteve4 years ago
Depends on the shark, actually. School sharks are over abundant in some parts of Mexico
andybear774 years ago
thanks for the info, my bad. ive never seen shark sold like that before.
This looks really good. What does shark taste like?
SinAmos4 years ago
Looks good.
79spitfire4 years ago
Been there Done That... Nice to know it's not just me.. LOL!
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