Fish tacos, long a staple of coastal Mexico (and coastal California), have become popular throughout the U.S. I prefer the fish fried, but you can grill or even steam it if you like.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Put at least 1 inch of water in the bottom of a steamer. When the water simmers, wrap the tortillas in a kitchen towel and set in the steamer. Steam for 3 minutes, then turn off the heat and keep the cover on the steamer while you prepare the fish.
Step 2
Cut the fish into 8 equal pieces. Mix the garlic, salt, pepper, and lime juice together and rub into the fish.
Step 3
Mix the cornmeal and chile powder together. Remove the fish from the marinade and dredge lightly in the cornmeal mixture. Pour 1/8 inch of oil into a large skillet and place over medium-high heat. After a couple of minutes—when a pinch of cornmeal sizzles in the oil—gently lay the fish pieces in the skillet. Fry, turning once, until golden brown and tender (a thin-bladed knife will meet little resistance). Do not overcrowd; work in batches if necessary. Drain on paper towels.
Step 4
Remove the tortillas from the steamer and place a piece of fish in the center of each. Top with shredded cabbage and serve with lime wedges and salsa.
Grilled Fish Tacos
Step 5
Omit the cornmeal. Marinate the fish as directed. Start a charcoal fire or preheat a gas grill or broiler; the fire should be quite hot, the rack 3 or 4 inches from the heat source. Remove the fish from the marinade, drizzle with the oil, and sprinkle with the chile powder. Grill the fish for about 4 minutes, inserting a metal spatula between the fish and the grill every 2 minutes or so to minimize sticking. Turn the fish and grill for another 4 minutes, again making sure the fish doesn’t stick. Check for doneness; the fish will still be firm and juicy but will have lost its translucence, and a thin-bladed knife will pass through it fairly easily. Proceed as directed.
