Tacos De Pescado Recipe

Marinate fish

Pat fish fillets dry with paper towels and cut into 1/2- to 3/4-inch wide strips. In a bowl combine 2 tablespoons fresh lime juice, 1 tablespoon olive oil, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Add fish strips and toss to coat. Cover and refrigerate for 15–20 minutes (no longer than 30 minutes to avoid 'cooking' the fish).

Cook fish

Heat a large nonstick or cast-iron skillet over medium-high heat. Add a light drizzle of oil or coat pan. When hot, add fish strips in a single layer (work in two batches if needed). Cook 2–3 minutes per side until opaque and flaky and nicely browned in spots. Remove from pan and keep warm.

While fish marinates, whisk together 1/2 cup Greek yogurt (or crema), 2 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/4 teaspoon salt and 1/2 teaspoon hot sauce (if using) in a small bowl. Adjust seasoning to taste. Refrigerate until ready to assemble.

Cook rice

Rinse 1 cup long-grain white rice until water runs clear. In a medium saucepan bring 2 cups water, 1/2 tsp salt and 1 tsp olive oil to a boil. Add rice, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks, heat a small skillet over medium heat with a teaspoon of oil. Sauté 1/4 cup minced onion 2–3 minutes until softened, add 1 minced garlic clove and cook 30 seconds. Add 1 cup rinsed canned black beans and 1/2 teaspoon ground cumin. Cook until warmed through, 2–3 minutes. Finish with 1 teaspoon lime juice and a pinch of salt. Keep warm.

Warm tortillas: heat a dry skillet over medium-high heat. Lightly brush each corn tortilla with a little vegetable oil (about 1/2 tsp per two tortillas) and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas covered with a clean towel to stay warm.

Assemble tacos: place about 2–3 tablespoons shredded cabbage on each warm tortilla. Top with 3–4 pieces of cooked fish (about 3–4 oz fish total per taco depending on size). Drizzle 1–2 teaspoons of the creamy lime sauce over the fish and sprinkle with chopped cilantro. Serve with lime wedges on the side.

Plate with sides: portion rice and beans alongside the three tacos (approximately 1/3 cup cooked rice and 1/3 cup beans per serving).