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Fast Fish Tacos

Supermarkets, farmers markets and ethnic markets carry an ever-larger array of prepared salsas, from mild to hot, based on tomatoes or tomatillos, and including countless chili varieties. Salsas sold refrigerated in plastic tubs often have a fresher taste and texture than those in cans or jars. Sample what is available where you live until you find one you like.

Ingredients:

  • 1 lb. tilapia, cod or other mild white-fleshed fish
      fillets
  • 1/4 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 Tbs. olive oil
  • Juice from 1 lime
  • 12 corn tortillas
  • 2 cups finely shredded green cabbage
  • 1 cup fresh salsa, homemade or purchased
  • 1/3 cup sour cream, stirred
  • 2 Tbs. coarsely chopped fresh cilantro

Directions:

Season the fish
If using tilapia, split the fillets lengthwise along the seam. Place the fish on a plate. In a small bowl, combine the cumin, oregano and salt. Sprinkle over both sides of the fish. Drizzle with the olive oil and lime juice.

Heat the tortillas
Preheat a cast-iron or other heavy fry pan over medium-low heat. On another burner, preheat a stovetop grill pan over medium-low heat. One at a time, warm the tortillas in the fry pan until flexible. Stack them on a plate and cover with a clean kitchen towel.

Cook the fish and assemble the tacos
Increase the heat under the grill pan to medium-high. When the pan is hot, add the fish and cook until golden, about 3 minutes. Turn and cook until golden around the edges, 1 to 2 minutes more, depending on type and thickness. Transfer the fish to a plate and cut into bite-size pieces.

Place an equal amount of the fish on each warm tortilla and top with shredded cabbage, a spoonful of salsa and a drizzle of sour cream. Sprinkle with cilantro and serve. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).