Fish Tacos with Green Cucumber Pepita Pipian, Charred Corn, and Cilantro Red Onion

Instructions

1. 1

   1. In a dry skillet over medium heat, toast the pumpkin seeds for 3 to 4 minutes until they puff slightly and smell nutty, stirring constantly so they do not burn. Set aside.

2. 2

   2. In the same skillet or on a griddle, roast the tomatillos, serrano chile, and garlic cloves over medium heat for 6 to 8 minutes, turning them until lightly blistered and the tomatillos are soft. Set aside and let cool slightly.

3. 3

   3. Blend the toasted pumpkin seeds with the cucumber, roasted tomatillos, serrano, garlic, 1/2 cup of the cilantro, 180 ml (3/4 cup) water, 15 ml (1 tbsp) olive oil, 1/4 teaspoon cumin, and 1/2 teaspoon salt until smooth and thick. If needed, stop and scrape down the blender sides.

4. 4

   4. Heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat and pour in the blended pipian. Cook for 4 to 5 minutes, stirring often, until slightly thickened and a more muted green color. Adjust salt if needed and keep warm over very low heat.

5. 5

   5. Combine the red onion with the juice of 2 limes, the remaining chopped cilantro, dried oregano, and a pinch of salt. Massage the onion with your hands or a spoon for 30 seconds and let it rest while you prepare the remaining components.

6. 6

   6. In a large skillet or grill pan, heat over medium-high heat and add the corn kernels, leaving them mostly undisturbed at first. Cook for 4 to 5 minutes until charred in spots. Add a pinch of salt and set aside.

7. 7

   7. Pat the fish dry with paper towels and coat it with the remaining olive oil, remaining cumin, black pepper, and remaining salt. Cook in a nonstick skillet over medium-high heat for 2 to 3 minutes per side, until just firm and it flakes easily. If you want to check internal temperature, cook to 145°F / 63°C.

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   8. Warm the tortillas on a griddle over medium heat for 20 to 30 seconds per side until soft and flexible. Keep them wrapped in a clean towel.

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   9. Assemble the tacos by placing fish in each tortilla, then topping with a spoonful of green pipian, the charred corn, and the cilantro red onion. Finish with a few drops of juice from the remaining lime over the top.

10. 10

    10. Serve immediately while the fish is hot, the pipian is warm, and the onion is fresh for the best contrast of flavors and textures.