{ Serves 2 to 4 }
I know, I know, everybody has their version of a fish taco. But I’ve included mine here because I’ve gotten so much positive feedback on it. It’s super-simple and full of zesty lime.
If you don’t feel like a taco, the tasty fish mixture can be eaten by itself with a side salad, or even served on top of Lime and Cilantro Rice.
Extra virgin olive oil
1/4 red onion, thinly sliced
1 tablespoon minced fresh cilantro stems
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1 tomato, roughly chopped
12 ounces tilapia or snapper (or ask the fishmonger to recommend something similar), cubed
1 garlic clove, minced
2 scallions, thinly sliced
Maldon or other flaky salt
Freshly ground black pepper
Juice of 11/2 limes
1 large handful fresh cilantro leaves
6 small flour tortillas
1. Get a skillet very hot over high heat and add 2 tablespoons olive oil. Add the onion and sauté for about 4 minutes, allowing it to brown slightly but not burn.
2. Reduce the heat to medium and add the cilantro stems, cumin, and coriander. Sauté for a couple of minutes to toast the spices, then add the tomato, fish, and garlic. Sauté for about 2 minutes, until the fish is done (you’ll see when it’s done when it’s just turned white and falls apart to the touch). Add the scallions, salt and pepper to taste, the lime juice, and cilantro leaves. Give a final gentle toss, taking care not to crush the fish. Check the seasoning and serve with tortillas. Make sure there’s enough lime in the dish; it’ll lift the whole thing.
