Name: Veracruz Fish Tacos
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4-6 servings
Cuisine: mexican
Ingredients: 1/4 cup chopped fresh cilantro; 2 tablespoons fresh lime juice; 1 1/2 teaspoons vinegar-based hot sauce, such as Valentina; 6 ripe avocados, flesh scooped from skin; 1 jalapeño, chopped; 3 Roma tomatoes, cored and halved; 2 small serrano chiles, halved; 1 habanero chile, halved; 1 large jalapeño, halved; 2 cloves garlic, peeled; 1 medium onion, thickly sliced; 1 large poblano pepper, halved; One 28-ounce can whole tomatoes; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 2 1/4 teaspoons kosher salt; 3/4 teaspoon ground cumin; 3/4 teaspoon garlic powder; 1/3 cup kosher salt; 3 tablespoons light brown sugar; 1 tablespoon ancho chile powder; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 tablespoon garlic powder; 1 tablespoon freshly ground black pepper; 2 teaspoons smoked paprika; 1/2 teaspoon habanero powder; 1 pound fresh skinless white fish fillet, such as ocean perch, cut into 8 pieces; 8 small corn tortillas, homemade or good-quality store-bought; 1 tablespoon vegetable oil

Directions

For the avocado crema: In a medium bowl, combine the cilantro, lime juice, hot sauce, avocados and jalapeño and blend with an immersion blender until smooth. (Alternatively, add all the ingredients to a blender or food processor and puree.)
For the salsa quemada: On a hot grill pan or under a hot broiler, cook the tomatoes, serranos, habanero, jalapeño, garlic, onion and poblano until softened and charred, then let cool slightly.
In a food processor, combine the canned tomatoes and their juices with the charred vegetables, cilantro, lime juice, salt, cumin and garlic powder and process until smooth.
For the tacos: In a medium bowl, combine the salt, brown sugar, ancho chile powder, coriander, cumin, garlic powder, black pepper, smoked paprika and habanero powder and use your fingers to stir together until combined. Pat the fish dry with paper towels, then sprinkle with 1 tablespoon spice rub to evenly coat. (See Cook’s Note.)
Heat the tortillas on a griddle or in a large skillet over medium-high heat, then wrap in a clean kitchen towel and keep warm in a low oven. Add the oil to the griddle and heat until shimmering, then add the fish and cook, turning gently with a thin metal spatula, until lightly browned all over and cooked through, 3 to 5 minutes. Add a schmear of avocado crema to each tortilla, then place one piece of fish on top followed by some cabbage, salsa quemada and a squeeze of lime juice; serve.

Cook’s Note

This recipe makes more spice rub than you’ll need for one pound of fish; use the extra to season meat, vegetables, eggs or pretty much anything! The salsa quemada is also great served with tortilla chips.