Horizon-line fish tacos with burnt-lime crema

Same arithmetic as the taco — one creamy thing, one crisp thing.

Albariño or a Mexican lager; Tommy's margarita, no triple sec; burnt-lime agua fresca if skipping alcohol.

Dress the slaw at assembly. Salted cabbage weeps; a built taco holds about ninety seconds.

• Firm white fish1.2 lb
• Corn tortillas8 ea
• Shredded cabbage3 cups
• Sour cream0.5 cups
• Limes2 ea
• Cilantro0.25 cups
• Ground cumin0.5 tbsp
• Radishes4 ea
• Smoked paprika0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Pan time scales, because a second panful is a second turn: about 20 minutes at the stove in total. Crowding one pan to save a round drops the heat and stews it.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for horizon-line fish tacos with burnt-lime crema, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. Stovetop occupancy is about 20 minutes at this scale. One pan, do not crowd.
4. Hold time is short (8 min). Finish close to service. Do not guess a longer hold.
5. Drink pairing: Albariño or a Mexican lager; Tommy's margarita, no triple sec; burnt-lime agua fresca if skipping alcohol.
6. Leftover route: Dress the slaw at assembly. Salted cabbage weeps; a built taco holds about ninety seconds.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.