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.

Step 1: On to the Cooking, Then!

I fail you once again regarding pictures of fresh produce.... but then again, who would want them, anyways? I mean, we all know what a tomato looks like, don't we? So if you're cooking this at a park, just do what we do and prep everything at home and take it in freezer bags. They can hold the leftovers (if there's any) on your way back home....

Here's the list of ingredients, feeds 16 people and leaves them hungry for more

6 lbs of shark or manta ray fillets, cut up in 1cm cubes
6 large poblano peppers, roasted, seeded, de-veined and chopped (in retrospect, I should have bought more)
2 large onions, sliced in half-moons
1 head of garlic, crushed
6 carrots, diced (I grated them coz I'm lazy)
6 ribs of celery, chopped
3 lbs of roma tomatoes, seeded and cubed
2 lbs of tomato sauce (yeah, in mexico it's measured by weight, not volume)
1/2 lb of bacon
2 qts of tomato-clam cocktail
1 bunch of cilantro, finely chopped
3 cups of vegetable oil
A large can of peas

And the garnishes:

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

Pickled onions:
1 large onion sliced in half moons
1/2 cup of apple cider vinegar
1 large habanero pepper, finely chopped, with seeds
Dried oregano

3 large tomatoes, cubed
1/2 large onion, finely chopped
3 large jalape�os, finely chopped (leave the seeds in there, you wuss)
some chopped cilantro
juice of half a lime

Lots of corn tortillas
Lots and lots of limes
At least 3 different kinds of hot sauce
A Keg of beer
<p>My dad loves to eat sharts </p>
The world definitely needs more doctors like you in it. Excellent instructables, sir! <br> <br>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. <br> <br>Keep cooking and keep drinking and keep posting those recipes!
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. <br> <br>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. <br> <br>Thanks again.
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
Pandowii! mucha suertee a ver cuando me haces unos taqitoss no?? se ve y se lee riicoo =P<br/>
m m por cierto se ve rica la receta
batalle para inscribirme jajajaja
muy buena receta! a ver si los preparas en tus proxima visita eh!!.. saludos =)<br/>
Andale Cardoza!!! a comer!!! saludos!!!
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
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
Yeah, sorry bout that....
bro... you should upload the recipe for your cheese filled chipotle meatballs.... a beautiful way to kill your arteries...(blissful sigh)
I will, next week, bro
shark... tastes like chicken....if it were a fish... and a big one at that... that could eat you....
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".
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 &quot;school shark&quot; is called cazon in spain <a rel="nofollow" href="http://en.wikipedia.org/wiki/School_shark">http://en.wikipedia.org/wiki/School_shark</a> in Mexico the term cazon is also used for &quot;baby&quot; sharks, thay look exactly as the grown ones, just smaller.<br/>
here is a pic
I was about to post that same wikpedia article. Thanx for the help
Thanx man. You beat me to the explanation on that
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
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
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
Thanx a lot!
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.
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
isint it illegal to kill shark in some areas?
Depends on the shark, actually. School sharks are over abundant in some parts of Mexico
thanks for the info, my bad. ive never seen shark sold like that before.
This looks really good. What does shark taste like?
Looks good.
Been there Done That... Nice to know it's not just me.. LOL!

About This Instructable


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Bio: Orthopedic surgeron, specializing in sports injuries in Mexico. Love to cook. Black belt in Karate and kenpo.
More by sameotoko: Sushi!!! Award-Winning, Cheese-Stuffed Meatballs in Chipotle Sauce Shark Tacos!
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