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The Dish Recipe Card

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

Ingredients:

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

Recipe Video - www.whdh.com/features/articles/dish/BO148409

--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

Procedure:

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!).

Recipe Video - www.whdh.com/features/articles/dish/BO148409

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!

Recipe Video - www.whdh.com/features/articles/dish/BO148409