Here’s a recipe for Panamanian Fish Tacos, which will pair nicely with your dinner conversation about your favorite bits and scenes from The Mosquito God. 

These open-faced fish tacos are fresh, nutritious, and delicious. Using fresh ingredients brings out the best flavor, whether you top the tender fish with crunchy cabbage, creamy avocado, or pico de gallo. Mix and match your favorite toppings to make this recipe your own.

(Pro tip: Prepare the pico de gallo first to allow time for the ingredients to meld together and develop more flavor as you prepare the fish and tortillas.)

 

Ingredients and Instructions for the Pico de Gallo:

1 pound ripe and flavorful red cherry (or roma) tomatoes chopped 

1 cup finely chopped yellow onion 

1 medium jalapeño or serrano pepper, ribs and seeds removed, chopped  

¼ cup lime (or lemon) juice

¼ teaspoon fine sea salt, more to taste

½ cup chopped fresh cilantro (about 1 bunch)

 

In a medium bowl, add all ingredients and stir thoroughly.

Refrigerate until the tomatoes release a bit of juice and the mixture looks a bit settled, which is typically about 20 minutes.

Stir again before serving.

Taste and season with an extra pinch of sea salt if needed.

 

Ingredients and Instructions for the Fish and Tortillas:

3 tablespoons olive oil

1 pound of firm white fish fillets (sea bass or cod are ideal), cut into 4 pieces of equal thickness

1/2 teaspoon chili or fajita powder

1/2 teaspoon roasted garlic powder

Sea salt to taste

4 soft tortillas

Blend of shredded mexican cheeses (often available in pre-shredded bags)

 

Optional Ingredients for Toppings:

Red cabbage, sliced lengthwise

Avocado, either in wedges or chunks

Roasted or grilled corn

Cotija cheese 

Mexican Street Corn spice (from Savory Spice)

Chopped cilantro

Lime wedges

Sliced and chopped fresh scallions

 

Pat the fish dry and sprinkle each piece with the chili and garlic powders.

Brush a bit of olive oil over the top of each piece of fish to settle the spices. 

If sauteing the fish, first place the meaty side of the fish in the pan, then flip to the skin side part of the way through (Pro tip: ensure the protein is fully firm prior to flipping to ensure the fish separates from the pan surface).

If broiling the fish, place each piece of fish skin side down, allowing space between each piece.

In either the pan or broiler (depending on the method of cooking the fish), brown and heat the tortillas slightly. Since this is an open-faced recipe, there’s no need to fix or cup them, as they will remain flat.

Remove the skin from the fish and discard.

 

(Pro tip: Cook the fish low and slow; this ensures even cooking throughout and avoids the juices that extrude from the fish when cooked quickly.)

 

To Assemble:

For each tortilla, add a bit of the shredded cheese, and then place the fish in the center of the tortilla. 

Around and over the top of each piece of fish, add the pico de gallo and any other toppings you’ve chosen. Snuggle the garnishes to create an appealing appearance, and assemble extra toppings in serving dishes.

 

Enjoy!