Distrito Recipe

Prepare and marinate

Pat fish fillets dry with paper towel and cut into 1/2-inch strips or bite-sized pieces suitable for tacos. Place fish in a shallow glass or ceramic dish. Whisk together lime juice, orange juice, sea salt, black pepper, and olive oil. Pour marinade over fish, tossing gently to coat. Let sit refrigerated for 15–20 minutes — the citrus will lightly cure the exterior but do not over-marinate (no more than 25 minutes) so the fish remains tender.

Cook the fish

Heat a nonstick or cast-iron skillet over medium-high heat until hot. Add 1 teaspoon neutral oil (from the assembly oil) and swirl to coat. Remove fish from marinade with tongs or a slotted spoon, letting excess drip off. Add fish in a single layer (work in batches if needed) and cook 1.5–2 minutes per side until opaque and just cooked through; strips should develop light browning on the edges. Transfer to a plate and keep warm covered with foil.

While fish marinates, combine rice vinegar, water, sugar, and salt in a small bowl and stir until sugar and salt dissolve. Add sliced red onion and press down so onions are submerged. Let sit at room temperature for at least 10 minutes (longer for milder flavor; can be refrigerated up to 24 hours). Drain lightly before using.

In a blender or food processor, combine avocado, Greek yogurt, lime juice, cilantro leaves, water, and salt. Blend until smooth and creamy, stopping to scrape down sides. Adjust thickness with extra water (1 tsp at a time) to reach a drizzling consistency. Taste and correct seasoning with additional salt or lime if needed. Transfer to a squeeze bottle or bowl for assembly.

Warm tortillas: heat a dry skillet over medium-high heat. Working one at a time, warm each tortilla 20–30 seconds per side until pliable and slightly charred. Alternatively, brush tortillas lightly with neutral oil and crisp in the skillet for 20 seconds per side for a touch of crunch.

Crisp tortillas (optional): for a crisper shell, heat 2 tbs neutral oil in a skillet over medium-high heat. Fry warmed tortillas 10–15 seconds per side until edges are lacy and crisp, then drain briefly on paper towel.

Assemble tacos: place 2 tortillas per serving on a plate. Spread about 1 tbs avocado crema on each tortilla, then add a small handful (about 1/3 cup) shredded cabbage. Top with 3–4 pieces of cooked fish (roughly 3–4 tbs), a spoonful of pickled onions, a sprinkle of cilantro leaves, a few pickled jalapeño slices, and a light crumble of queso fresco if using. Finish with a pinch of coarse sea salt and a squeeze of lime over each taco.

Serve: serve immediately while fish is warm and tortillas are pliable. Offer extra crema, pickled onions, and lime wedges on the side.