Prep: 15 Mins Cook: 15 Mins
The steamed fish and potatoes make this a fresh alternative to the traditional soft taco. Try a spoon of sour cream on the tacos when serving.
The steamed fish and potatoes make this a fresh alternative to the traditional soft taco. Try a spoon of sour cream on the tacos when serving.

Soft Tacos with Fish & Potatoes

Ingredients

  • 1/2 pound thin-skinned potatoes, such as red or Yukon Gold, quartered
  • 3/4 lbs. fish fillet or steak (swordfish, halibut or snapper)
  • 1 small red onion, finely chopped
  • 1 pound tomatoes, chopped
  • 1 ORTEGA Diced Jalape

Directions

Steam potatoes until tender, about 10 minutes.  Remove from heat, cut into 1/2-inch dice.  Set aside. 

If using fish fillets, steam for 5 minutes. If using fish steak, grill for about 3 minutes on each side. Transfer to a plate.

When fish is cool enough to handle, cut into 1/2-inch pieces. In a large bowl, toss together potatoes, fish, onion, tomatoes, chiles, lime juice and cilantro. Add salt and pepper. Place 2 hot tortillas (see note) on each plate and top with fish mixture. Fold tortillas over mixture and serve with salsa.

Note: To heat tortillas, wrap in aluminum foil and heat through in a 350°F oven for 15 minutes; or heat 1 or 2 at a time in a dry, nonstick skillet over medium-high heat until flexible; or sprinkle with water, cover with paper towel, and microwave on high for 1 minute.
Steam potatoes until tender, about 10 minutes. Remove from heat, cut into 1/2-inch dice. Set aside.

If using fish fillets, steam for 5 minutes. If using fish steak, grill for about 3 minutes on each side. Transfer to a plate.

When fish is cool enough to handle, cut into 1/2-inch pieces. In a large bowl, toss together potatoes, fish, onion, tomatoes, chiles, lime juice and cilantro. Add salt and pepper. Place 2 hot tortillas (see note) on each plate and top with fish mixture. Fold tortillas over mixture and serve with salsa.

Note: To heat tortillas, wrap in aluminum foil and heat through in a 350°F oven for 15 minutes; or heat 1 or 2 at a time in a dry, nonstick skillet over medium-high heat until flexible; or sprinkle with water, cover with paper towel, and microwave on high for 1 minute.
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