Grilled Baja Fish Tacos

Ingredient Spotlight

small corn tortillas

Small corn tortillas are thin, soft flatbreads made from nixtamalized corn masa and are the traditional vehicle for tacos in Mexican cuisine. They have a distinct corn flavor and a slightly chewy, tender texture that differs from wheat flour tortillas. Find them in the refrigerated or tortilla section of supermarkets or at Hispanic/Latin markets; good substitutes are small flour tortillas or lightly grilled street-style corn tortillas, though the flavor will be less authentically corn-forward.

Ingredient Spotlight

salsa verde (store-bought or homemade)

In a Mexican context, salsa verde is a bright, tangy green salsa made primarily from roasted or boiled tomatillos, chiles (like jalapeño or serrano), onion, garlic, and cilantro. It tastes tart, slightly fruity from the tomatillos, with fresh herb and chile heat, and is used as a sauce or condiment for tacos and other dishes. You can buy jarred or refrigerated versions in grocery stores or blend canned/fresh tomatillos with chiles and seasonings at home; as a quick substitute, use a bottled green salsa labeled 'tomatillo' or thin sour cream with lime and chopped cilantro for a milder alternative.

Ingredient Spotlight

Mexican crema or sour cream

Mexican crema is a thin, slightly tangy, and mildly salty cultured cream similar to a thinner crème fraîche, commonly used in Mexican cooking as a topping or sauce; the recipe also allows sour cream as an alternative. Crema has a more pourable consistency and a milder tang than American sour cream, which makes it blend smoothly with salsas and dressings. Look for it in the Hispanic dairy or refrigerated deli section, or mimic it by thinning sour cream with a little milk or lime juice, or use crème fraîche for a richer option.