James's
Fish Soft Taco
1/2
pound thin-skinned potatoes, such as red or Yukon Gold, quartered
3/4 pound fish fillet or steak (swordfish, halibut or snapper)
1 small red onion, finely chopped
1 pound tomatoes, chopped
1 4 oz.-can chopped jalapeņo chiles, drained
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 corn tortillas
To taste picante or other sauce Sauces
Mexican
1 cup thick and chunky salsa
Steam
potatoes until tender, about 10 minutes. Remove from heat, cut into 1/2-inch
dice. Set aside.
If using fish fillets, steam for 5 minutes. If using fish steak, grill for about
3 minutes on each side. Transfer to a plate.
When fish is cool enough to handle, cut into 1/2-inch pieces. In a large bowl,
toss together potatoes, fish, onion, tomatoes, chiles, lime juice and cilantro.
Add salt and pepper. Place 2 hot tortillas (see note) on each plate and top with
fish mixture. Fold tortillas over mixture and serve with salsa.
Note: To heat tortillas, wrap in aluminum foil and heat through in a 350°F oven
for 15 minutes; or heat 1 or 2 at a time in a dry, nonstick skillet over
medium-high heat until flexible; or sprinkle with water, cover with paper towel,
and microwave on high for 1 minute
Imagine if every Thursday your shoes exploded if you tied them
the usual way. This happens to us all the time with computers, and nobody thinks
of complaining.
- Jeff Raskin