Name: Chopped Fried-Fish Tacos (Tacos de Salpicón de Pescado)
Yield: Makes 16 tacos
Ingredients: 1 pound skinless boneless cod, flounder, or tilapia fillets, cut into approximately 3-by-1/2-inch strips; 3 tablespoons freshly squeezed lime juice, plus more to taste; 1 teaspoon kosher salt; All-purpose flour, for frying; Canola or vegetable oil, for frying; 1 cup finely diced white onions; 1 cup chopped cilantro; 2 fresh serrano or jalapeño chiles, finely chopped (including seeds), plus more to taste; 5 teaspoons Worcestershire sauce; 2 tablespoons extra-virgin olive or vegetable oil; Warm corn tortillas, lime wedges, avocado slices, and Fresh Green Salsa , for serving

Photo by Todd Coleman

Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's no need to find perfect-for-presentation fillets, so this is a great way to use those that aren't flawless, as long as they're fresh.

Recipe notes

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