Fish Tacos with Homemade Corn Tortillas

corn tortilla recipe from NYT Cooking

*yields 7-8 small tortillas

TORTILLA INGREDIENTS

3/4 cup masa harina

1/8 teaspoon fine grain sea salt

1 tablespoon olive or avocado oil

1/2 cup hot water

TORTILLA METHOD

1. Combine masa and salt in a bowl. add oil and stir. stir in water.

2. Form a ball with a wooden spoon and/or your hands.

3. Place ball on a floured cutting board and knead for a couple of minutes. wrap dough in plastic wrap and rest at room temperature for 30 minutes.

4. Divide dough into 7-8 smaller balls.

5. Press each ball with a tortilla or press or put in between two pieces of parchment paper and use a heavy pan to press it down.

6. Cook on a heated skillet. Wrap them in a kitchen towel to keep them warm.

FISH & VEGGIES AND COLESLAW

Find the recipe for my sheet pan fish and veggies here and my smoky cabbage slaw here.