Tacos De Pescado Recipe

Prepare and marinate fish

Pat the fish fillets dry with paper towels. Cut into four even pieces (one piece per taco) if necessary. In a shallow dish, combine 1 tbs olive oil, 1 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the fish pieces and turn to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat cooking surface

About 5 minutes before cooking, preheat a grill or a heavy skillet (cast iron) over medium-high heat. If using a grill, oil the grates lightly. If using a skillet, add 1 tsp cooking oil and let it heat until shimmering.

Grill or pan-sear the fish

Place the marinated fish on the hot grill or skillet. Cook without moving for 2–3 minutes per side depending on thickness, until opaque and just flaking with a fork (internal temperature about 135–145°F / 57–63°C). Total cook time ~4–6 minutes. Remove from heat and let rest 2 minutes, then flake into large bite-sized pieces.

Make the sauce

While the fish rests, whisk together 1/4 cup mayonnaise, 2 tbs crema or sour cream, 1 tsp minced chipotle in adobo, 1 tsp adobo sauce, 1 tsp fresh lime juice, 1/2 tsp honey (or agave), 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust heat (add more chipotle) or acidity (more lime) to your preference. Refrigerate until ready to assemble.

Warm tortillas

Warm the tortillas just before serving: 30–45 seconds per side on the hot grill or warmed 20–30 seconds in a dry skillet, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped in a towel to stay warm.

Prep toppings

While tortillas warm, toss or arrange 1 cup shredded romaine, 1/2 cup diced tomato, 2 tbs thinly sliced red onion (optional) and 2 tbs chopped cilantro in a small bowl. Cut 2 lime wedges for serving.

Assemble the tacos: lay a warmed tortilla flat, spread about 1 tbs house sauce in the center, add a portion of flaked fish (about 3 oz fish per taco; total yields two tacos), top with shredded lettuce (about 1/4 cup), diced tomato (about 2 tbs), a few onion slices and a sprinkle of cilantro. If desired, crumble cotija or queso fresco (about 1 tbs per taco) and drizzle a little extra sauce or hot sauce.

Serve immediately with lime wedges on the side for squeezing over the tacos.