This is Jennie’s recipe. However, having eaten our fill of this and other of Jennie’s delicious creations, we vouch for it completely.
2 lb. flaky white fish (such as orata, tilapia, mahi mahi)
2 cloves garlic (crushed)
1 1/2 tbsp. your favorite hot sauce (I like Sriracha)
Almost 1/4 cup of canola or vegetable oil
Salt and pepper
For the Crema:
1 small container sour cream
1 lime, juiced and zest half
Handful of cilantro, chopped
Salt and pepper
1/2 shredded white cabbage
For the Salsa:
4-5 tomatoes, seeded
1 red onion, finely diced
2-3 cloves garlic. minced
1 bell pepper (any color), finely diced (same size as onion)
About 2-3 tbsp. cider vinegar
Regular and a good extra virgin olive oil to taste
1/2 jalapeno (with or without seeds depending on how spicy you want it)
2 large handfuls cilantro
Favorite hot sauce to taste
Pinch of sugar
Make the crema and the salsa at least a few hours before you eat so all of the flavors can become happy together. To make the crema, mix all of the ingredients and cover and refrigerate.
To seed the tomatoes for the salsa simply cut the tomato in half and squeeze out the juice and seeds. The juice tends to be a bit acidic and the seeds are bitter (doesn’t make a yummy salsa). The amount of sugar you need varies because it depends on how ripe and sweet your tomatoes are. If it’s tomato season I would say that you do not need any sugar. But if they’re beefsteak tomatoes from your super market, you definitely need sugar.
Marinate the fish in garlic, lime juice, hot sauce, oil, and salt and pepper for about 30 minutes before you start cooking. While it’s marinating heat up your grill. If you don’t have a grill (indoor or outdoor) you can broil the fish or pan sear.
While the fish is marinating shred your cabbage and set aside. Now all of your condiments are done and ready to go. All you need to do is cook the fish.
If you have a grill pan, make sure it is extremely hot before cooking fish. Even though the marinade has salt and pepper in it, once the fish is on the pan I would season again. Cook on one side for about 3 minutes and flip and cook for another 3 minutes. Make sure you’ve got good grill marks (flavor). When you turn the fish the first time, baste it with left over marinade.
Once fish is cooked and has cooled down slightly, flake the fish with your fingers or a fork.
Heat up tortillas in oven or microwave and eat!