Fish tacos are a highlight all down the Sonoma coast presumably because of all the Mexican workers through the years. The best way to servethem is to lay everything out on the table and let people pile up their own tortillas. Traditionally, these should be served with corn tortillas but you could use flour ones if you preferred.   On the west coast they use ling cod which we seldom get. I have substituted halibut although tilapia or other firm fleshed fish  would work too. On the west coast the herb is called cilantro not coriander but it is the same.

Tacos:

500 grams (1 pound) halibut

1 teaspoon chilli powder

Salt to taste

16 corn tortillas

2 tablespoons vegetable oil

8 lime wedges

Skin halibut and cut into 8 long strips

Season fish with chilli powder and salt.

Warm tortillas over a burner or in the oven until warmed through. Wrap warm tortillas in a napkin until ready to serve.

Heat a large sauté pan until smoking hot. Remove from heat and add oil, swirl to coat pan and return pan to heat. Carefully place fish (in batches if necessary) in hot pan and sear 1 minute per side or until golden and just cooked through.

Place fish on a warm plate and serve with Cilantro Cream, Salsa Fresca, Slaw, lime wedges and warm corn tortillas. You could also add diced avocado and rice and beans. Serves 4

CILANTRO CREAM

1/2 crème fraiche or sour cream

¼ cup chopped cilantro

Salt and freshly ground pepper

Combine cream, cilantro and season with salt and pepper.

CABBAGE SLAW

A touch of crispness to give another texture to the taco.

6 cups shredded red cabbage (or half green cabbage)

3 to 4 tablespoons fresh lime juice

1 teaspoon sugar

1 tablespoon olive oil

Salt and freshly ground pepper

Mix together all ingredients. Season well with salt and pepper. Let sit at least 30 minutes. Serves 4

SALSA FRESCA

Jalapenos vary in heat strength.  Use less or more depending on your taste.

A good store bought salsa could be used as a substitute.

1 ½ cups diced ripe tomato

½ cup chopped red onion

1/2 teaspoon finely chopped garlic

1 tablespoon chopped and seeded jalapeno pepper

2 teaspoons lime juice

¼ cup chopped cilantro

Salt to taste

Combine all ingredients and let sit at least 30 minutes.