Fish Tacos

Every so often I get a craving for fish tacos. Luckily, I  live in Miami where fresh fish is plentiful, but you can use good quality frozen fillets too. I have made these with a mango salsa and a jimica slaw which was wonderful but also with a traditional tomato salsa, lettuce and cheese. I don't use a creamy cheese because I don't think it goes well with the fish. I use Queso Fresco ( a fresh Latin cheese) or feta. Feta makes a good substitute but is saltier. If you have a ripe avocado laying around, by all means make guacamole to go with it. I generally use sour cream too. I use soft corn tortillas, home made or store bought which I brown up in a little oil. They tend to rip apart when you eat them but then again, tacos are a messy food to begin with, though very tasty. I don't mind the mess- that's the fun of  it. This is what I made tonight. It's not a recipe really - I never measure anything so the ingredients are eye balled. Adjust to your liking.

Fish Tacos

6 ounce mild white fish fillet per person, such as Mahi Mahi or Snapper.
Chili Powder
Chipolte Powder
Salt and Pepper
Olive Oil
A squeeze of lime

Pour a bit of olive oil over the fish fillets. Sprinkle with Chili and Chipolte powders, salt and pepper. Pan fry in a little olive oil until just cooked.  Fish should flake easily with a fork. Do not overcook. Squeeze a little lime over the tops of the fish when cooked. Remove from pan and set aside and keep warm until ready to assemble tacos.

Basic Salsa
1 1b fresh or canned tomatoes or a combination of both (I used a combination).
1 sweet onion, small chopped - about 1/2 cup
2-3 fresh Serrano peppers or to taste - thinly sliced, seeded and deveined
2 cloves garlic, minced
1/2 Red bell pepper, chopped fine
Apple cider vinegar - about 2 -3 tablespoons
Sherry Vinegar - About 1-2 teaspoon
Strawberry balsamic vinegar 1/4 teaspoon (optional)
Pinch of sugar (If tomatoes are particularly acidic)
Salt and pepper to taste
Squeeze of lime juice
1 handful of fresh chopped cilantro
Olive oil for sauteing
*Add chopped mangoes if you want an easy mango salsa

Saute onions in a little olive oil until soft. Add Serrano peppers and red pepper and continue sauteing until peppers are soft. Do not let brown. Add minced garlic and stir about one minute. Add tomatoes  and mango is using, and cook until slightly softened over medium or medium low heat. About 5 minutes. Add vinegars and lime juice. Off heat. Stir in cilantro and pour into a bowl to cool. Serve over tacos, nachos or anything you like.

To Assemble:
Cooked white fish fillets (see recipe for fish tacos)
Salsa
Shredded romaine lettuce
Sour cream and/or guacamole
Crumbled Queso Fresco or Feta cheese
Home made or store bought corn tortillas

In a non stick pan or iron skillet pour in a small amount of olive oil. Fry tortillas until crisp but still soft. Fold tortillas as you take them out of the skillet to help them keep a taco shape.
Fill tacos with about 2 ounces of fish. Top with salsa, sour cream (and/or guacamole) lettuce and cheese.