Tacos de Pescado de la Palapa (Fish Tacos)

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
6

Any mild, flaky white fish can be used in these soft tacos with smoky chipotle crema and avocado-tomatillo salsa. Serve with sides of red rice and black beans.

Ingredients

Chilies
3 tbsp. corn oil
3 pasilla chilies, cut into 1-in.-thick rounds
1 tsp. kosher salt

Marinade
1/4 cup achiote paste
3/4cup freshly squeezed orange juice (about 2 oranges)
1/4cup freshly squeezed lime juice (about 2 limes)
1/4cup freshly squeezed grapefruit juice (about 1 grapefruit)
1/4cup roasted tomato salsa with arbol chilies
1/2 small white onion
1 tbsp. honey
1 garlic clove
1 tsp. kosher salt
1 cup olive oil

Tacos
1 lb. tilapia, red snapper, catfish or other flaky, white fish fillets
Kosher salt and freshly ground black pepper
3 tbsp. corn oil
12 (6-inch) corn tortillas, warmed
12 romaine lettuce leaves from heart, each about 6 in. long and 2 in. wide
Avocado-tomatillo salsa or salsa of choice
1/2 cup crema seasoned with chipotle 

Steps

  1. Prepare Chilies: In sauté pan, heat corn oil over med. heat. Add chilies and cook, stirring, about 1 min, or until they plump up and crisp. Take care they do not scorch. Using a slotted spoon, transfer to a bowl, season with salt and let cool.
  2. Prepare Marinade: Combine all ingredients except olive oil in blender; blend until liquefied. With motor running, add oil in a steady stream, processing until mixture is emulsified. Set aside in a nonreactive container. (Should be about 3 cups.)
  3. Pat fish fillets dry, season with salt and pepper and lay them in a shallow, nonreactive bowl. Add about ½ cup marinade, or just enough to coat fish. Cover and refrigerate at least 1 hr. and no more than 2 hr. Remove fish from marinade and pat dry; discard marinade.
  4. Prepare Tacos: In nonstick skillet, heat corn oil over med-high heat. Sear fillets, turning once, about 2 min on each side, or just until they are opaque and flake easily.
  5. Add 1/2 cup marinade to skillet; scrape bottom to deglaze and cook about 2 min. longer, or until marinade thickens. Transfer fish to a plate; drizzle any marinade in pan over the top. Cut fillets into 2-in. pieces. (Reserve remaining 2 cups marinade; it will keep, refrigerated, up to 2 days.)
  6. For service, place about 2 tbsp. fish down center of each tortilla; top with lettuce leaf and 3 or 4 chili pieces. Fold tortilla in half and transfer to a serving plate. Repeat until all the ingredients are used, then arrange the tacos side by side so that they hold one another up. Serve the salsa and crema on the side.
Source: Chef-owners Barbara Sibley and Marguerite Malfy, La Palapa Cocina Mexicana, New York City

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources