tacolicious.

One of the best things about living in California is access to great Latino food.  In San Francisco alone, we have a mixture of great Mexican, Peruvian, Salvadorian, and Puerto Rican food, and countless Latino markets that make finding the right ingredients so easy.  When I lived in Honolulu, finding an authentic tortilla was a Herculean task; here, I know of at least four places to go for handmade corn tortillas alone!  Since we got our hands on some of these yummy tortillas, I wanted to make tacos…but didn’t want anything too heavy or saucy.  Ceviche, a “salad” of sorts made from seafood marinated in lime, was the perfect choice – refreshing, healthy, and cooling, and a perfect match for a well-made margarita.
Ceviche Tacos
Serves 4
 
1 lb. firm white fish (tilapia, halibut, sole, or a combination), cubed
8-12 limes
small red onion, chopped
4 cloves garlic, crushed/minced very finely
1 bunch cilantro, half chopped, half left whole
8 radishes, sliced thinly
2 roma tomatoes, chopped
salt
pepper
optional: jalapenos, seeded and chopped finely
2 ripe avocados
8 corn tortillas, handmade preferred

In a glass bowl, combine the fish with the garlic and enough lime juice to keep the fish immersed.  Stir in the chopped cilantro.  Add a generous seasoning of salt and freshly ground black pepper.  Let marinate for 1 hour, then add the tomatoes and onions (and jalapenos if using), and continue to marinate for another hour or until the fish is “cooked” through by the lime juice.  Adjust seasonings to taste.

Heat up the corn tortillas on a cast iron or non-stick pan (no grease required).  When the tortillas are warm, layer with radishes, the ceviche mixture, a slice of avocado, and a couple of leaves of whole cilantro on the top.

Buen provecho!

 

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fiendishly fond of cooking, SoulCycle, Pilates, green smoothies, and Korean spas.

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