Tilapia filets are halved and marinated while you make the crusty tortilla topping and the quick pickled red onion.
Pescado Rodrigo is one of the most beloved dishes in Mexico City. I make it at least a couple of times a month. Fresh fish, seared until crispy then drizzled with a chunky citrus sauce, is the seafood to stuff into a corn tortilla for tacos. The recipe comes from the Bellinghausen, a classic old-school Mexico City restaurant, established in 1915 and cherished by many families, including ours. Its old hacienda style, complete with tiles and a working fountain, is so dignified and grandiose that my sisters and I used to dress to the nines to eat there on Sundays. The menu never changes, ever. And it doesn't need to.
In America, we don't seem to steam food very much, but it's one of the great techniques of cooking. In Asian cuisines, steaming is very, very important and probably as popular as frying or baking.