Fish Tacos

Create a marinade for the fish by mixing together:
Several glugs of olive oil
1-2 chiles de Arbol, crushed
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 tablespoon of lemon or lime juice
Salt and black pepper
(to taste)
Once this mixture is well-blended, rinse and place into a dish large enough to hold them in one layer:
3 large tilapia filets (about 1 and 1/4 pounds)
Pour the oil mixture over the filets and turn over in the dish to coat them. Leave these to sit for at least 20 minutes, up to an hour.

When you are ready to start cooking the fish, bring a large, heavy non-stick pan to temperature over medium-high heat. Once the pan is hot, drop all three filets into the dry pan and cook for about 5-7 minutes, depending on the thickness of the fish. Turn the heat down to medium-low and flip the filets over, then cover, until the fish is cooked through, about another 5 minutes. The end result should have a little browning and should flake easily with two forks. There may an excess of liquid, in which case, I just remove the flaked fish from the pan with a slotted spoon to a serving dish.

This is the kind of meal where I like to just let guests make their own plates. If you have a big group coming, you might want to heat up some black beans with a little adobo seasoning or recaito added; you can stretch the protein here with cheap beans, while adding another layer of texture to your tacos. I like to serve the fish, beans, and guacsa in separate white bowls and have a nice warm pile of whole wheat tortillas wrapped up in a bright kitchen cloth. I can’t think of a more inviting meal!

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