Fish offers a wide canvas for tacos: grilled, battered and fried, ceviche-cured. Here, boneless fillets are seasoned, floured, and pan-fried so they’re crisp at the edges, moist and tender inside. A simple fresh pineapple salsa spiked with lime and jalapeños gives the tacos brightness and a little bite.
What to buy: Tilapia is a fish that’s affordable and readily available, but check to make sure the fillets you buy are from a source that practices sustainable aquaculture. Check out the Monterey Bay Aquarium’s Seafood Watch for recommendations.
Photos, styling, and animated GIF by Chris Rochelle
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