Among the ingredients introduced by the Spaniards, are garlic, onions, and the olives or “aceitunas” all of them present in several Mexican recipes, mainly used to prepare seafood dishes. 

 

Delicious seafood meals are geared up all along the more than 3,000 miles Mexican coasts and the seaside’s communities both Pacific and Golf of Mexico, rely on the plentiful array of seafood as a delicious source of meat. Fresh seafood allows Mexican cuisine to offer a wide variety of wonderful dishes all set with clams, oysters, squid, abalone, shrimps, crabs, lobsters, sea snails, and an endless list of fish, such as: shark, sea bass, swordfish, snapper, red snapper, flounder, yellowtail, tuna, rockfish, etc. As a very abundant source, seafood is also another excuse to enjoy Mexican tacos, depending on the region; these tacos are made with flour tortillas (in the northern states, or corn tortillas, in the rest of Mexico). 

 

free authentic mexican recipes from mexico is a section filled with tips, tricks and useful information.

 

 

 Easy recipe for Fish Tacos

Serves 4
Ingredients
1.1-pounds (½ kilo) of white-fleshed fish fillets, such as flounder, red snapper, butterfish, or rockfish
2 big tomatoes, seeded and chopped in small dice
½ onion finely chopped
3-garlic cloves peeled and finely chopped
½ -cup of green olives finely chopped
1-cup of just made guacamole
2-cups of thinly sliced romaine lettuce
1-fresh jalapeño pepper, seeded and finely chopped
8- warmed corn tortillas
Lime wedges, for serving
Chili powder at taste
Sea salt and freshly ground black pepper, at taste
2-tablespoons of olive oil
2 tablespoons of finely chopped parsley

Preparation
Cut the fish fillets into thin strips. Season the fish pieces with the chili powder, black pepper, and salt.
On a large nonstick skillet, pour 1 tablespoon of olive oil, and heat over medium-high flame. Sautee the fish strips until cooked through, this should take only 2 to 3 minutes. Reserve. In a large saucepan, add the rest of the olive oil, and slightly fry the garlic, then add the onion, and stir till it gets transparent. Incorporate the tomatoes, and olives, the chile jalapeño, and let simmer the sauce for a few minutes, season it. When it is ready, add the fish strips and the parsley, and leave them absorb the sauce (just a couple of minutes under a low flame and you are ready to enjoy your fish tacos, just the final part of the recipie, tortillas.

Assemble the tortillas: spread some guacamole on a tortilla, top with lettuce, and fish strips, Roll up, and serve with lime wedges.