Tacos de Pescado (Mexican-California Baja Fish Tacos with Lime Crema)

Fish tacos - consisting of fish, lettuce, salsa and sometimes a slaw or creamy dressing - are known to have originated in the across-the-border state of Baja California. The popular dish migrated northward and is now prevalent in restaurants and on the street throughout Southern California; a favourite amongst surfers for its affordability and ease. 

1½ lbs mahi-mahi filets
¼ cup dry white wine
2 Tbsp. lime juice, freshly squeezed
1 tsp. garlic, minced
1 Tbsp. vegetable oil
1 lime, quartered
12 small corn tortillas, warmed

Garnish:
Romaine or Iceberg lettuce, shredded
Pico de Gallo salsa
1 avocado, pitted and cut into thin slices
sour cream

Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10-15 minutes.

When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.

Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.

Flake the fish, squeeze one of the lime wedges over the top, and toss to coat.

To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.

Makes 6 servings.