(courtesy of Jenny Angius, executive director of development and operations, Urban Roots in Reno. Serves 4)
1½ pounds halibut, tilapia, or local trout
2 teaspoons chili powder (chipotle or cayenne may be substituted for additional heat)
1 teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 to 3 tablespoons vegetable oil
8 small corn or flour tortillas
Optional garnishes:
Guacamole (see recipe below)
Crema (see recipe below)
½ small red cabbage, shredded
½ small green cabbage, shredded
½ cup radishes, thinly sliced
¼ cup fresh cilantro, coarsely chopped
Lime wedges
Gently rinse fish and pat dry with paper towels. In a small bowl, combine chili powder, garlic powder, paprika, salt, and pepper. Apply seasoning mix to both sides of the fish, gently patting to adhere the mix. Heat oil in a nonstick skillet over medium heat. Add fish to pan and cook about 3 to 6 minutes per side (depending on thickness or until the internal temperature reaches about 145 degrees F).
Remove from pan and cover to keep warm. Prepare guacamole and crema. Warm tortillas, 1 at a time, in a hot skillet or on a comal until hot and slightly crispy. To serve, layer each tortilla with cooked fish and garnishes, including red and green cabbage, radish slices, crema, guacamole, cilantro, and a squeeze of lime juice.
For guacamole
2 to 3 ripe avocados
½ small onion, finely diced
1 jalapeño, stems and seeds removed, finely diced
1 Roma tomato, chopped
Juice of 1 lime
½ teaspoon salt
½ teaspoon pepper
In a medium-sized bowl, mash avocados and mix in the remaining ingredients, adding salt and pepper to taste.
For crema
¾ cup plain Greek yogurt
Juice of 1 lime
Pinch of salt
Pinch of paprika
Water, as needed to thin sauce
Combine ingredients in a bowl until smooth and spoon over fish tacos.
