Fresh fish can be used in this recipe, but commercially available frozen fish is so appropriate that using fresh is hardly worth the effort. (Gorton’s Tenders in Original Batter is a good choice.)
Yield: 8 tacos
1 lb. frozen, battered fish fillets
Pico de Gallo (see recipe below)
Spicy Tartar Sauce (see recipe below)
8 large corn tortillas
1 c. finely shredded green or purple cabbage
Bake fish according to package directions. While fish is baking, prepare Pico de Gallo and Spicy Tartar Sauce, and set aside. A few minutes before fish is done, heat a heavy, ungreased skillet over medium heat. Just after fish comes out of the oven, heat tortillas, one by one, in the skillet until they are very hot and just beginning to harden. Remove tortillas to a large platter or individual plates. For each taco, place a small bed of shredded cabbage over a little less than half of each tortilla, then spoon a little Pico de Gallo over it. Top the mixture with 1-2 pieces of fish, depending on size; spoon some of the cabbage and Spicy Tartar Sauce on top, and fold tortillas into tacos. Serve with salsa and lime halves.
Pico de Gallo
1 medium tomato, finely chopped
3 serrano chilies, seeded and finely chopped
1/4 c. finely chopped white onion
1/4 c. finely chopped cilantro
Combine ingredients, and chill.
Spicy Tartar Sauce
1/2 c. tartar sauce
1/2 tsp. prepared mustard
1 T. minced, pickled jalapeños
Blend ingredients together, and chill.
From the March 2003 issue.