The Dish Archive: Fish Tacos
The Dish: Tacos de Pescáo (Fish Tacos):Acapulco fish tacos, in a burnt orange--chile adobo with charred peach/cucumber salsa.
The Chef: Paris Retana
The Restaurant: Taco Truck
Imagine eating a whole grilled fished over a charcoal fire looking at the waves break in Barra Vieja, Acapulco... This will be the best fish you've ever grilled!
Serves 8 Tacos
For the Tacos:
--16 Corn tortillas (day trip to the local tortilleria!)
--1 lb Catch of the day -- Cod preferably*
--Limes For the Salsa 3 to 4
--Medium ripe peaches
--2 Limes, juiced
--2 Medium jalapeños, diced
--1/2 Medium White onion, diced
--1 Cucumber, diced For the Adobo
--1 Limes, juiced
--1 Orange, juiced
--2 TBSP butter (at room temperature)
--6 Dried Guajillo chiles
--2 Dried Ancho chiles
--3 Garlic cloves, peeled
--1/2 Medium White onion
--1 TBSP salt
Preheat your grill or a sauté pan. Discard the stems and devein the chiles (use a damp towel to remove the seeds). In very high heat, roast the chiles, remove when they release a toasted "leathery" aroma. Set aside and soak in water. Roast the garlic until is completely blistered (in Mexican cooking means deep color!).
Once the chiles are pliable (10min) drain the water and puree them in a blender with the butter, onion, garlic, salt, lime and orange juices. Rub the fish with the adobo and marinate for 5 min.
Meanwhile, cut the peaches in half and grill until they have nice grill marks. Remove and dice in small pieces. Mix in a bowl with the jalapeño, onion, cucumber, limejuice and salt to taste.
Grill the fish, at medium heat for about 6 minutes or until the
Adobo caramelizes, turn only once! Warm the tortillas, stack 2 tortillas per taco add a piece of fish and top with charred peach salsa. Add an extra squeeze of lime. Enjoy!