Stubbie likes tacos and I have a very elaborate, labor intensive pork based recipe that I make from time to time, which L detests.
L. likes fish tacos but always pulls the crispy batter off the restaurant version that he occasionally orders so, combining what he can choke down from the pork tacos (sigh...) and keeping in mind his dislike of batter on taco related fish (though he loves fish and chips - go figure), I came up with the recipe below, which I make whenever the taco urge strikes us. Impertinent I know since we live in LA with fabulous Mexican restaurants and excellent taco trucks but minutes away...
Still, it takes 15 minute from start to finish to get these on the table so staying home to eat is not a hardship.
12 small flour tacos (I usually prefer the taste and texture of the corn ones but for these tacos you want a softer, more pillowy tortilla)
2 lbs firm white fish, such as cod, cut into 12 largely equal portions
2 avocadoes
1 pkg queso fresco
1 cup sour cream of crema
1 can chilis in adobo
1 bunch radishes
1 bunch cilantro
1/2 red onion
1/3 cup red wine vinegar
1/2 tsp olive oil
1/2 tsp Old Bay seasoning or 1/4 tsp each cumin and oregano (not the same end taste but a valid substitution)
Salt to taste
Turn your oven to its absolute lowest setting. If you have a "keep warm" option even better. Place the pile of tortillas in the oven to warm.
Start preparing your "add-ons" and place each item in it's individual serving bowl - peel and pit the avocadoes and slice them. Wash the radishes and slice each radish into thirds. Wash and dry the coriander and remove the leaves from the stems. Slice the 1/2 red onion into thin crescents and pour the red wine vinegar over it.
Salt the fish pieces on each side. Do the same with the Old Bay. Heat the oil in a large frying pan over medium heat. When hot, add the fish pieces and cook, about 2 minutes per side for portions the size of the ones in the photo above, until cooked through and flaky.
While the fish is cooking, finish with your add-ons - crumble the queso fresco into one bowl, the sour cream in another and the can of chilis in adobo in another.
Remove the fish from the heat and put in a serving dish. Remove the tortillas from the oven and put them in a tea towel to keep warm or on a serving dish. Drain the vinegar from the red onion slices.
Put everything on the table and dig in, letting each person construct their own tacos with the add-ons of their choice. As you can see from his photo above, L. skipped cilantro and red onion and was heavy handed on the adobo...