Tacos de Pescado (Fish Tacos with Handmade Corn Tortillas)

Prep Time:	30 min
Cooking Time:	20 min
Servings:	5 people

Contributed by: Solecito Salsas

Ingredients:

2 cups masa harina or corn flour
1kg white fish fillets
Canola oil or butter
Salt & pepper
Lime
Solecito Green Salsa
Optional ingredients for assembly:
Onions (sliced)
Cucumber (sliced)
Avocado (pitted and thinly sliced)
Cabbage (shredded)
Lettuce (shredded)

Directions:

1. In a bowl or clean work surface, combine the masa harina and a pinch of salt. Slowly add water until the dough becomes moist but not sticky (approx. 1 1/2 cups water).

2. On a lightly floured work surface, roll the dough into golf-ball sized pieces. Using your hands or a rolling pin, flatten each ball into a round paper-thin disk (about 5 inches in diameter). If you have a tortilla press, line the press with plastic wrap and use it to flatten each ball. Stack the flattened tortillas up, interleaved with sheets of wax paper and set aside.

3. In a large pan, add a little bit of oil or butter and place at medium-high heat. Cut the fish into chunks and sprinkle lightly with salt and pepper. Place the fish in the pan and cook until the outside is golden brown. Remove and place on paper towel or a metal rack to dry on.

4. Heat a comal or flat grill at medium-low heat. Position as many tortillas as will fit in a single layer without overlapping. Cook the tortillas for 2-3 minutes, or until lightly toasted.

5. Fill each tortilla with the fish and assembly ingredients of choice. Top with a squeeze of lemon and some fresh salsa.