Fish Tacos with Fresh Salsa

Name: Fish Tacos with Fresh Salsa
Yield: makes 4 servings
Ingredients: 1 medium onion, roughly chopped; 1 jalapeño chile, stemmed and roughly chopped; 1 1/2 pounds cod or other thick white-fleshed fish fillet; Salt and freshly ground black pepper; Twelve 6-inch corn tortillas or eight 12-inch corn or flour tortillas; Salsa; Hot sauce or chile paste (optional); Sour cream or grated cheese (optional); Chopped lettuce, tomatoes, cucumbers, and fresh cilantro sprigs for serving (optional); Lime wedges for serving

December 20, 2011

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).

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