Mexican Fish Sopes
For the Fish:
2 pounds fish, skinless fillets
(such as cod, branzino, salmon)
½ bunch cilantro, chopped
2 garlic cloves, chopped
1 teaspoon fish sauce or miso, optional
2 tablespoons lemon juice
¼ cup coconut oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon soy sauce
1 teaspoon hot sauce
1 tablespoon maple syrup
Charred Tomato Salsa:
5 tomatoes, such as beefsteak or roma
½ small onion, such as yellow, white, or red, peeled
1 garlic clove, cracked from its skin
½ bunch cilantro
Lime juice, to taste
For the Sopes:
2 cups instant yellow corn masa flour
½ teaspoon salt
1½ cups hot tap water
½ cup vegetable oil, for cooking sopes
- For the Fish:
Preheat oven to 450°F. Mix all marinade ingredients in a small mixing bowl and set aside. Place fish fillets on a foil-lined baking sheet and pour marinade over the fish. Let marinade at least 15 minutes and up to 1 hour. Place fish in oven and bake until just cooked through. This can range anywhere from 8 to 20 minutes, depending on the thickness of fish. Remove from oven and keep warm until ready to assemble.
- For the Sopes:
In a medium mixing bowl, add the masa flour, salt, and hot tap water and stir with a fork or spoon until the mixture turns into a ball. Knead the ball in the bowl to get it to adhere. Cover with plastic wrap and set aside.
- To form the sopes, make a golf ball–sized ball. Place the ball between a large gallon-sized resealable bag and flatten with your palm until it is about 1/4 to 1/8 inch thick, about twice the thickness of a tortilla. Lift the sope off the bag and gently crimp the edges to make a ridged tortilla.
- To cook, place a medium- to large-sized skillet over medium to medium-high heat and add oil. When hot, add the sopes and fry until golden brown and crispy on one side. Gently flip them over and cook the other side for approximately 4 minutes. Remove from the pan and drain on a paper towel–lined plate.
- For the Charred Tomato Salsa:
Place a large nonstick sauté pan over high heat. When hot, add the tomatoes, onion, and garlic and cook, moving slightly until lightly burned all around. Once charred, transfer to a blender or food processor and add cilantro, salt, and lime juice and purée to chunky salsa consistency.
- To Assemble:
Take the warm sopes (can reheat in oven while cooking fish) and, using a spoon, flake apart the fish and place on a sope. Drizzle with charred tomato salsa and top with avocado and shredded lettuce.
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