Fish Tacos with Shredded Cabbage and Lime

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Preparation info

  • Serves

    8–10

    • Difficulty

      Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

The best fish tacos require good fresh fish, good tortillas, and good salsa. Look for freshly made corn tortillas at a Latino grocery—they are always superior to those found in supermarkets. And homemade salsa is always better than store-bought.

Set all the accompaniments out on the table so everyone can assemble their own taco, folding a steaming hot tortilla around a chunk of grilled fish, and adding avocado, salsa, cabbage, and lime. Have a big tub of beer on ice. For dessert, cut up a watermelon, or serve paletas, frozen fruit ices on a stick sold in Mexican groceries.

Ingredients

    Method