When it comes to tacos, I have a few requirements. Fresh tortillas is one of them. Corn tortillas are my favorite and there is nothing like a fresh tortilla! Why spend time and money on ingredients only to put them on a semi-stale store-bought tortilla? I like a variety of salsas that provide texture and heat. I also like a lot of flavor in the fish and generally, I prefer it either grilled, broiled, or baked. Deep frying usually makes the fish tough and breading just makes no sense to me. This recipe has a lime mayo as a base to the toppings and it just brings out the flavors beautifully as it adds a little limey kick in the background.
Now, back to the tortillas. A good press is a fairly inexpensive item. Even if you only make tacos once a year - it’s a must. This is one of those times when the right tool for the job is essential.
The 2 salsas and the mayo can be made the day ahead. The tomatillo salsa will actually keep for at least a week.
In catering, this is one of my all-time most popular dishes. I serve it as a “make your own” buffet and I highly recommend you do that at home. Everyone will LOVE it!