¼ cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeno, stemmed and chopped
1 pound flaky white fish (such as Mahi mahi, or cod) cut into 4 pieces
Salt
8 fresh corn tortillas
Mexican crema, homemade or store-bought
Fresh tomato salsa
2 limes, cut into quarters
DIRECTIONS:
Put the onion into small bowl and pour in enough red wine vinegar to cover well. Set aside for 30 minutes (or several weeks).
Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeno. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Marinate for 20 minutes.
Heat a non-stick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt.Cook the fish for 4 minutes undisturbed. Turn over, and cook for another 2 minutes.Remove the pan from the heat and flake the fish into the pan with a fork. Make sure to mix in all the marinade that is sticking to the pan.Set aside.
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
To assemble tacos, place a heaping spoonful of the flaked fish into the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican creama and salsa. Garnish with lime wedges and cilantro sprigs.
