Fish Tacos with Fresh Salsa

• 1 medium onion, roughly chopped
• 1 jalapeno chile, stemmed and roughly chopped
• 1 1/2 pounds cod or other thick white-fleshed fish fillet
• Salt and freshly ground black pepper
• Twelve 6-inch corn tortillas or eight 12-inch corn or flour tortillas
• Salsa
• Hot sauce or chile paste (optional)
• Sour cream or grated cheese (optional)
• Chopped lettuce, tomatoes, cucumbers, and fresh cilantro sprigs for serving (optional)
• Lime wedges for serving

1. Put the onion and jalapeno in the bottom of a nonstick skillet (or, if you prefer, a microwave-safe casserole).
2. Add a tablespoon of water and top with the fish; sprinkle with salt and pepper.
3. Cover the skillet (or casserole) and put the pan over medium heat (or the casserole in the microwave).
4. Cook for about 6 minutes (3 for the microwave), or until the fish is done.
5. While the fish is cooking, heat the tortillas.
6. You can dry-toast them in a skillet, one at a time; just flip once or twice over medium heat until hot, a minute or so.
7. Or heat them in a microwave: wrap half a dozen in a just slightly damp towel and nuke for about a minute.
8. To serve, put a portion of fish (along with a bit of its onion and jalapeno), salsa, and, if you like, hot sauce, sour cream or cheese, and/or vegetables in a warm tortilla.
9. Squeeze a bit of lime juice over all.

onion, jalapeno chile, cod, salt, salsa, chile paste, sour cream, tomatoes, serving

Taken from www.epicurious.com/recipes/food/views/fish-tacos-with-fresh-salsa-386645 (may not work)