Soft Tacos with Fish and Potatoes
Top these delectable seafood and potato tacos with a spoonful of sour cream and salsa.
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, seeded and diced
1 to 2 jalapeños, seeded and chopped
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, warmed*
Salsa for accompaniment
- 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 on each plate and top with fish mixture. Fold tortillas over mixture and serve with salsa.
Makes 4 servings.
*To heat tortillas, wrap in aluminum foil and heat through in a 350°F (175°C) 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.