½ cup sour cream
Grated zest of ½ lime, and juice
1 tablespoon water
1½ pounds skinless thick, white, flaky fish fillets such as halibut, cod, or mahimahi,
cut into pieces about 4 inches long and patted dry
Salt and pepper
½ tablespoon ground cumin
1 teaspoon chili powder
2 tablespoons vegetable oil, plus extra, if needed
8 warm, small flour tortillas
Toppings of Your Choice:
Pineapple Salsa (recipe follows)
Large handful of cilantro, roughly chopped
Halved cherry tomatoes
Shredded green cabbage
In a small bowl, stir together the sour cream, lime zest and water.
Add a splash of lime juice, then set the sour cream sauce aside. Season the fish with salt and pepper, then sprinkle with the cumin and chili powder and rub to evenly distribute.
In a large skillet, heat the oil over medium-high heat until it shimmers. Add fish, in batches if needed, and cook until golden brown, about 3 minutes. Flip the fish over and cook until just cooked through, 3 to 5 minutes more. Transfer the fish to a platter. Serve with the warm tortillas, sour cream sauce, and toppings and let everyone assemble their tacos as they like.
Makes about 1 cups
1 cup finely diced pineapple (about ¼ pineapple)
½ jalapeño, seeded and finely chopped
½ small red onion, finely chopped
2 tablespoons white wine vinegar
Salt and pepper
In a small bowl, stir together the pineapple, jalapeño, onion and vinegar, then season with salt and pepper. Check the seasonings. The Pineapple Salsa will keep, covered in the refrigerator, for about 4 days.
[Editor’s Note: For a more locally sourced salsa, the authors recommend substituting peaches for pineapple. Just add a bit more vinegar to the recipe, as peaches don’t have the same tartness and acidity as pineapple.]