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The steamed fish and potatoes make this a fresh alternative to the traditional soft taco. Try a spoon of sour cream on the tacos when serving.

Soft Tacos with Fish and Potatoes

1/2 pound thin-skinned potatoes, such as red or Yukon Gold, quartered
3/4 pound fish fillet or steak (swordfish, halibut or snapper)
1 small red onion, finely chopped
1 pound tomatoes, seeded and diced
1 to 2 jalapeños, seeded and chopped
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 corn tortillas
Tomato-based salsa for accompaniment

1. Steam potatoes until tender, about 10 minutes. Remove from heat, cut into 1/2-inch dice. Set aside.
2. If using fish fillets, steam for 5 minutes. If using fish steak, grill for about 3 minutes on each side. Transfer to a plate.
3. When fish is cool enough to handle, cut into 1/2-inch pieces. In a large bowl, toss together potatoes, fish, onion, tomatoes, chiles, lime juice and cilantro. Add salt and pepper. Place 2 hot tortillas (see note) on each plate and top with fish mixture. Fold tortillas over mixture and serve with salsa.

Makes 4 servings.

Note: To heat tortillas, wrap in aluminum foil and heat through in a 350°F oven for 15 minutes; or heat 1 or 2 at a time in a dry, nonstick skillet over medium-high heat until flexible; or sprinkle with water, cover with paper towel, and microwave on high for 1 minute.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.