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(Karoline Boehm Goodnick for The Globe) |
Let's Eat
Serves 4
Any firm white fish will work. Assemble each taco with two corn tortillas as the base; this taqueria custom ensures that filling won’t tumble onto your plate.
SLAW
| 1/2 | head green cabbage, thinly sliced |
| 1 | red onion, thinly sliced |
| 1 | bunch cilantro, finely chopped |
| Juice of 2 limes | |
| 2 | tablespoons olive oil |
| Salt and black pepper, to taste |
1. In a large bowl, combine cabbage, red onion, cilantro, lime juice, olive oil.
2. Add salt and black pepper. Toss well.
CHIPOTLE CREAM
| 3/4 | cup sour cream |
| 5 | canned chipotle peppers in adobo sauce, finely chopped |
| 1 | tablespoon adobo sauce |
| 1 | clove garlic, chopped |
| Salt and black pepper, to taste |
1. In a small bowl, combine sour cream, chipotle peppers, adobo sauce, and garlic.
2. Add salt and black pepper. Mix well.
FISH
| 1 | pound skinless, boneless cod, haddock, pollock, hake, or halibut cut into 1/2-inch cubes |
| 1 | teaspoon ground cumin |
| Salt and black pepper, to taste | |
| 2 | tablespoons canola oil |
| 24 | corn tortillas (6 inches each) |
| 2 | avocados, peeled, seeded, and chopped |
| 1 | large tomato, chopped |
| 6 | scallions, chopped |
| 1 | bunch radishes, thinly sliced |
1. In a bowl, toss fish, cumin, salt, and black pepper.
2. In a large nonstick skillet, heat canola oil over high heat. Add fish, and cook for 2 minutes, stirring often but gently.
3. On a counter, lay out 12 stacks of 2 tortillas each. Top each stack with fish, avocado, tomato, scallions, radishes, and chipotle cream. Fold each stack in half, and secure with a toothpick. Serve each person 3 tacos and garnish with cabbage slaw.
Karoline Boehm Goodnick 
© Copyright 2010 Globe Newspaper Company.
