Tortilla Press - A tortilla press helps create perfectly shaped corn or flour tortillas, ideal for wrapping around the fish and toppings in tacos.
Non-Stick Skillet/Frying Pan - Used for pan-frying or searing the fish fillets quickly before assembling into tacos.
Meat Tenderizer - Although not used on fish directly, it can be helpful in tenderizing firm types of protein if required for your recipe variation.
Serving Tray/Taco Platter - A flat surface to display and serve the prepared fish tacos elegantly.
Silicone Ice Cube Maker - For chilling a freshly made citrus salsa or sauce in small cubes without dilution.
Measuring Cups and Spoons - Essential for precise measurement of ingredients like lime juice, fish marinade, and seasoning.
Mixing Bowls (Glass or Stainless Steel) - Used for combining marinade components and mixing sauces such as salsa verde.
Colander - Useful for draining the fish fillets after cooking to remove excess moisture before adding them into tacos.
Sharp Knife - For safely cutting and preparing ingredients like cilantro or jalapeños in salsa.
Tortilla Warmers (Oven-Safe Dish) - Useful for reheating tortillas if serving them directly from the oven, ensuring they are warm and soft when wrapped around fillings.
Glass Jars or Containers with Lids - For storing leftover salsa and other components of the dish for future use.
1/2 red onion, thinly sliced
About 1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, 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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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