TIME: 20 minutes
This is a case where you can cook the fish in the microwave with good results. As with any tacos, resist the
urge to overfill; they’ll just fall apart. (For a more involved taco, see the variations. And for more about
tacos in general, see page 172.)
Other protein you can use: shrimp or scallops, salmon (fillets or steaks), split whole lobster, boneless white or dark meat chicken or turkey, or pork loin (the poultry and pork will take a little longer to cook than the seafood).
1 large onion, roughly chopped
2 jalapeño chiles, roughly chopped
About 11/2 pounds thick white fish fillets, like cod, red
snapper, sea bass, grouper, or halibut
Salt and freshly ground black pepper
Twelve to sixteen 6-inch corn tortillas
Fresh salsa (to make your own, see pages 23 and
Hot sauce or Chile Paste (page 74; optional)
Sour cream or crumbled queso fresco or other grated
Shredded cabbage, chopped tomato and cucumber,
and cilantro sprigs (optional)
1- Put the butter in a saucepan over medium heat and, as it melts, stir in the flour. Cook, stirring occasionally, until golden brown and very fragrant, 3 to 5 minutes. Stir in the mustard and cayenne, then whisk in the
beer and Worcestershire sauce.
2- When the mixture is uniform, turn the heat down to low and stir in the cheese, again whisking until
smooth. Remove from the heat and pour into a baking dish or deep, wide bowl to set (at this point, you can
refrigerate the cheese mixture for up to a day).
3- Heat the broiler and put the bread on a large baking sheet. Toast on one side, moving the slices as needed to brown them evenly. Flip the slices and return them to the broiler just long enough to dry them out a bit. Then spread the mixture thickly on the toast and put under the broiler one last time until bubbly and crisp. Serve immediately