Originating in Mexico's Baja California, fish tacos are a perennial favorite, particularly in Southern California, where they are often sold by street vendors. They consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream- or mayonnaise-based sauce, all placed on top of a corn or flour tortilla with a squirt of lime. One historical account traces the dish's origin back to Japanese fisherman who came to the coastal town Ensenada, Mexico, in the 1950s and '60s. They brought with them their tradition of battering and frying angel shark, which is still used in fish tacos today because its tough meat holds up under the pressure of the toppings. Other seafood used to make tacos include shrimp, cod, haddock, dogfish, mako shark, flounder, and other whitefish.
Recipe Servings: 4
+ 30 minutes resting
Ingredients
Fish:
- ¼ cup fresh lime juice (juice of 2 limes)
- 1 Tbsp olive oil, plus extra to grease grill
- 1 Tbsp cumin powder
- 1 Tbsp chili powder
- ½ Tbsp oregano
- ½ tsp ground black pepper
- 1½ lbs halibut steaks (four steaks)
- 4 flour tortillas, 10-inch diameter
- 2 cups black beans
Assembly:
- Salsa, as needed for topping
- Shredded Monterey Jack cheese, as needed for topping
- Sour cream, as needed for serving
Directions
- Mix together the lime juice, oil, cumin, chili powder, oregano, and pepper in a large resealable plastic bag or dish.
- Add fish to lime marinade, seal or cover, and refrigerate for at least 30 minutes.
- Heat grill to medium-high and grease the rack so fish will not stick.
- Place fish on hot grill and cook 4–5 minutes per side, or until fish flakes easily with a fork.
- Wrap tortillas in foil and place on grill to heat while fish is cooking.
- Pour black beans into a saucepan and set it over medium heat until beans are warmed through.
- Place cooked fish in a dish and flake using a fork.
- Spoon beans into the center of each tortilla.
- Divide the flaked halibut among the four tortillas and serve with salsa, cheese, and sour cream on the side.
For Fish:
For Assembly:
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