The popular version of fish tacos—as opposed to those made with grilled fish, native to Mexico—is believed to have originated in Southern California, where there is a strong Mexican influence on cooking and plenty of coastline for reeling in fish. They are garnished with a variety of piquant salsas and relishes and usually crema, the Mexican equivalent of sour cream; these are topped with a sour cream–based sauce, spiked with smoky chipotle chiles.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
WHISK 1 CUP OF SOUR CREAM in a small bowl until it is perfectly smooth, then whisk in fresh lime juice, chipotle sauce (or adobo sauce from canned chipotles), and coarse salt to taste.
Step 2
Soften 16 (6-inch) corn tortillas according to instructions on page 85. For each taco, stack 2 tortillas on a plate and top with fried fish pieces, dividing evenly. Garnish with finely shredded green cabbage, cilantro leaves, and thinly sliced radishes. Drizzle sauce over tacos and serve with lime wedges.
