Skip to main content
万博官网
Search
Search

Fish Tacos

鱼的流行版本tacos-as反对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.

Ingredients

Serves 4

  1. 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.

Reprinted with permission fromMartha Stewart's Cooking School: Lessons and Recipes for the Home Cookby Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewartis the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host ofThe Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, includingMartha Stewart Living; producesMartha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
Read More
White Chicken Chili
This creamy white chicken chili with beans and corn is a quick one-pot meal. Add avocado, cilantro, and tortilla chips and you have a crowd-pleasing dinner.
Tacos de Pobre
These budget-friendly tacos de pobre are packed with crispy, shallow-fried potato skins, plus sautéed onions and chile peppers.
Chipotle-Roasted Cauliflower Tacos
This vegetarian cauliflower taco recipe uses the smoky adobo sauce from a can of chipotle chiles to bring big flavor to the titular roasted veggies.
Spicy Korean-Style Grilled Corn
These charred cobs get slathered in a gochujang mayo for a spicy, funky twist on classic elotes.
Caldo de Pollo
When you are sick or under the weather, this Mexican chicken soup called caldo de pollo can lift up your spirits like few foods can.
Creamy Chicken and Wild Rice Soup
We highly recommend making this creamy chicken and wild rice soup a day or two ahead; it actually gets better after a night in the refrigerator.
Cozy and Quick White Chicken Chili
Lightly mash some of the white beans for a creamy, velvety texture without any added dairy.
Crunchy Cabbage Salad With Caraway Seeds
This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.