Food52
My friend Guillermo is originally from Mexico City and is a great cook. Over the years, I’ve learned a number of authentic Mexican dishes by watching over his shoulder – including pico de gallo, savory sopes and killer huevos rancheros. But there's one recipe in particular that Guillermo taught me early on which I return to regularly for its freshness and simplicity: fish tacos. I remember the first time someone told me about fish tacos, rhapsodizing about how great they were -- all I could picture was a hard taco shell, stuffed with ground seafood that had been flavored with taco seasoning. Needless to say, I was in no hurry to try them. Years later, I showed up at a barbecue to find Guillermo manning the grill and making fish tacos. Of course, the reality was much different than what I'd originally imagined: tender chunks of grilled white fish nestled in a soft, warm flour tortilla among strips of sweet onion and green pepper, creamy slices of avocado and tufts of fresh cilantro. There were lime wedges for spritzing, and plenty of homemade salsa. These particular fish tacos were a wake-up call of sorts for me, and now I seek them out wherever I go. I like versions where the fish is encrusted in cornmeal and then fried, and I like those that include some sort of zippy homemade slaw. But when I make them at home, I always return to the simplicity of Guillermo’s tacos. These take all of 20 minutes to throw together, and if you don’t have a grill, by all means use a pan.
