Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Cilantro Lime Fish Tacos

Starters from Issue 3 – Spring / Summer 2013 – Rough Cut

When Luisa, Julio, and Tenoch head out of their Mexico City homes for the summer in search of Boca del Cielo (Heaven’s Mouth), they discover more than just a fantasy beach enclave. But what transpires between the three of them there, while spectacular, is fleeting; nothing would be the same again. Our tender fish tacos with cilantro lime mayo capture both the utopic beauty of the beach and, with only a few bites to enjoy, the idea of passing pleasure.

serves 4 (2 tacos each)

Cilantro Lime Mayo
  • 2 limes
  • 1 large egg yolk
  • ½ tsp dijon
  • ½ cup cilantro leaves
  • ½ cup grapeseed or canola oil
  • ¼ cup extra virgin olive oil

  • 2 lb skinless pollack or firm white fish cut into 16 (½″-thick) pieces
  • 16 small corn tortillas
  • 2 cups shredded green cabbage
  • 16 skewers, water-soaked if wood
  • thinly sliced radishes, handful cilantro leaves, lime wedges

  • 1

    Zest limes and squeeze 2 Tbsp of juice. Pulse in a food processor along with the yolk, Dijon, ½ tsp salt, and cilantro until finely chopped. Combine the grapeseed and olive oils. With the processor running, pour in the oil in a very slow, steady stream, until thick and creamy.

  • 2

    Heat a grill over medium-high heat. Wrap tortillas in foil and place on edge of the grill where the heat is indirect, just to warm them through. Thread fish onto the skewers, drizzle with olive oil and season with salt and pepper. Grill 2 minutes, then turn and grill until cooked through, about another minute.

  • 3

    Double layer the tortillas, spread with cilantro mayo and top with shredded cabbage. Place two fish skewers on each taco and remove wooden sticks. Top with radishes and cilantro.