While I make no claim that these be tacos quite as you might eat them in Mexico, I can confidently assure you that they have their own, undeniable charm: soft corn tortillas (and one day I plan to start making them myself, rather than getting them out of a packet), warmed in the oven, piled up with spiced and baked fish, quick-pickled onions, fiery mayonnaise, lime-spritzed avocado, corn relish and shredded lettuce. If you think of it in time, the onions will be even better steeped in lime juice (or use red wine vinegar, if you prefer) several hours ahead, or indeed the night before, but it’s fine enough just to get them submerged about half an hour before you start the rest of the recipe. For US cup measures, use the toggle at the top of the ingredients list.
