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

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources