Fish breathes new life into the “sandwich” of Mexico and the Southwest, replacing mystery meat with an identifiable fillet of delicate white fish like cod to make fish tacos, a rarity on the East Coast. Instead of frying, as is common in tacquerias, I like to steam the fish in its own juices, which can be done on top of the stove or in a microwave oven (in fact, this is one of the few cooking tasks at which the microwave excels).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the onion and jalapeño in the bottom of a nonstick skillet (or, if you prefer, a microwave-safe casserole). Add a tablespoon of water and top with the fish; sprinkle with salt and pepper. Cover the skillet (or casserole) and put the pan over medium heat (or the casserole in the microwave). Cook for about 6 minutes (3 for the microwave), or until the fish is done.
Step 2
While the fish is cooking, heat the tortillas. You can dry-toast them in a skillet, one at a time; just flip once or twice over medium heat until hot, a minute or so. Or heat them in a microwave: wrap half a dozen in a just slightly damp towel and nuke for about a minute.
Step 3
To serve, put a portion of fish (along with a bit of its onion and jalapeño), salsa, and, if you like, hot sauce, sour cream or cheese, and/or vegetables in a warm tortilla. Squeeze a bit of lime juice over all.
