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Fish tacos, that great meal of the Baja Peninsula, and a taste of summer They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled shrimp marinated in chipotle powder, lime juice, and cumin is stuffed into tacos topped with a corn, avocado, and tomato salsa.
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Santa Fe Hatch chiles are roasted and chopped into a versatile green sauce flavored with garlic and beef broth and thickened with flour.