Fish Tacos

I first had fish tacos year ago in San Diego. I was with some dear friends at a roof top restaurant in Balboa Park . They were simple and delicious and I could not believe how fresh and perfect they were. The warm tortilla shell, the hot fish, the cool salsa and guacamole. A bit of hot sauce and you are in heaven. Maybe it was the view, the food and the excellent company that made it so perfect.
This recipe will show you how to make the salsa, the guacamole, the fish and the tortillas and how to assemble a perfect bite. Just try it once with homemade tortillas, it’s so much better than store bought.
You will need: 

  • some fresh halibut- or any chunky white fish
  • 1 tbsp white onion -chopped fine
  • 1 clove garlic- chopped fine
  • 1 tbsp fresh cilantro- chopped fine
  • 1 tbsp chopped jalapeno- chopped fine
  • 2 tbsp olive oil
  • salt/pepper
  • fresh lime juice
  • 1 1/2 cups flour
  • 3 tbsp vegetable shortening or lard
  • 1/2 tsp salt
  • 1/2 cup warm water
  • 1/2 tsp baking powder
  • 2 ripe tomatoes- chopped fine
  • 1 clove garlic crushed
  • 2 tbsp olive oil
  • 1 fresh lime- juiced
  • 2 tbsp white onion chopped fine
  • salt/pepper
  • 1/2 jalapeno pepper chopped fine
  • 2 tbsp cilantro chopped fine
  • 2 ripe avocados chopped fine
  • 1 lime juiced
  • 2 tbsp olive oil
  • 1 clove garlic crushed
  • 1 tbsp white onion chopped fine
  • 1 tbsp cilantro
  •  chopped fine
  • sour cream
  • shredded lettuce
  • shredded cheddar or queso fresco cheese
  • hot sauce
  • lime wedges
Step 1: start with good quality fresh fish. I make the tacos the same day I buy my fish.
Step 2: chop fish into chunks place into small bowl. Chop onion, cilantro and jalapeno and add to fish. Toss with olive oil and reserve while you prepare, tortillas, salsa and guacamole.
 All of these items have many of the same ingredients I chop all the onions, jalapenos, cilantro and garlic at one time then just use what I need for each dish. 
Step 3: prepare the tortillas. Add lard or shortening to flour, salt and baking powder.You can blend in with your fingers and then add warm water or add both together. I have done it both ways and both work fine.
Step 4: gather with hands until you need to turn out on to counter to incorporate and make into a smooth dough. Cover with plastic and let dough rest while you prepare salsa and guacamole.
Step 5: in a small bowl add chopped tomatoes, garlic, olive oil, chopped onion, chopped jalapeno, cilantro and 1/2 lime juiced. Mix and  taste. Add the additional 1/2 of lime juice if you want and add salt and pepper. Taste it again to make sure it’s perfect. You may need to strain it if you leave it longer than 1 hour. I always eat salsa shortly after making it and do not like to store it in the fridge.I like it fresh.
Step 6: make guacamole. Split the avocados with a knife. Twist open and discard the seed. I take a small knife and carefully slice rows into the avocado in the skin. Do not cut yourself. Use a dull knife since the flesh is soft. Then take a spoon and scoop out your chopped avocado into a bowl.
Step 7: with a fork mash the avocado. I like to keep mine fairly chunky. You make it as smooth or chunky as you like. Add lime juice. olive oil, garlic, onion and cilantro.
Step 8: chop lettuce and place in a small bowl (you will only need about 1 1/2 cups) and grate some cheese and place in a bowl. Gather salsa, guacamole, sour cream, cheese,lettuce and hot sauce.
Step 9: take your tortilla dough and divide into two, Then divide each piece until you have 8 portions.
Step 10: if you have a tortilla press put wax paper or plastic wrap on both sides and press. If you don’t have one of these just use a rolling pin or even a bottle to roll out tortilla.
Step 11: I use the press to start the tortilla but I always roll it out to a much larger, thinner circle (kind of!) They don’t have to be perfect, just make them thin Make sure you have a bit of flour on the counter so they do not stick before cooking them.
Step 12: add the olive oil and lime juice to fish. Mix then saute the fish in a small pan on medium heat until cooked. In another pan start to prepare tortillas.
Step 13: in a dry pan on medium heat cook tortillas on both sides until they start to puff slightly. Stack cooked tortillas on top of each other and keep sealed in a foil package. This will allow them to steam together and stay warm while they are all cooking. Just takes a few minutes on each side.
Take all your ingredients and let everyone make their own. I put fish on the bottom, some lettuce, some salsa, some guacamole, a bit of cheese, a squeeze of lime and some hot sauce on mine! The homemade tortillas make all the difference in the world. Try it.

One response

  1. I never thought of attempting my own tortillas and it looks so easy. My family and I would love this recipe. I'm going to the fish market today!Thank you for the inspiration.

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