So, about breakfast tacos

I didn't what they were until I saw this viddy by Robert Rodriguez. This is obviously similar to any combination of ruti, paratha and roll that we have in India. It all hangs on what you put in the puur (the filling).

Years later, I found myself eating breakfast tacos at a taqueria (which is Spanish for a Mexican style restaurant specializing in tacos) - specifically a Taqueria Jalisco. Jalisco is a state in Mexico. So, my desi friend, think of it as a Chettinad style Udipi. Breakfast food with a regional theme. All good then.

Thing is, as mentioned, it all depends on what is in the puur. Here, you can get the puur filled in, or on the side (which is more or less indistinguishable from a ruti/sabji/meat dinner). The meat of course goes where most God fearing Hindus and Muslims will not - i.e- various forms of pork bacon and beef can be had. Mexicans being good friends with hot 'n spicy food, you can kick it up a notch with regular red or verde salsa (which is their interpretation of ketchup - more chunky bits and less gooey paste).

Things can be really tasty with what is on offer. Then comes the gourmet hipster variety of taco that places like Austin have for you. They will do a fish taco that is quite nice. But seeing as a properly made gourmet taco is somewhat labour intensive, you cannot expect to pay regular street taco prices for them. Which is where I come in.

So I started off by opening a tin of pepper sauce sardines. German. Those people like them some preserved fish. Chopped an onion and a habanero pepper or two. Toss 'em into light layer of light vegetable oil heated up.let thee onions brown. Pick out the fish from the cans. The fish will be soft and liable to break. No worries, we are not making a steak here. Add your preferred combo of Garam Masala and Turmeric to the onions, a wee dash of garlic paste and in go the fish. Now DO break them with the spatula. The fish need to be ground up and mixed WELL with the onions and peppers. Let this cook for a while. Toss in the pepper sauce that fish were marinated in. This completes the spices and no more salt is needed. Bear in mind that you can fluff up the body of the dish with things like sweet peas or creamed corn easily. The taste will carry and you can feed more. Finally, let this simmer until the water has boiled off, make sure to keep churning otherwise you will have a burnt crust.... and you are done!

The tacos themselves can come from soft shell tortillas. Or, if you want to go high end, then why not things like a Mooli Paratha from your local Indian store. Just heat the bread, spoon in the filling, wrap up in alfoil and serve.