Fish Tacos and Salsa Fresca

Fish tacos are much easier to prepare than one would think.  I tried making them for the first time, and they tasted surprisingly authentic:

Fish Tacos 
Corn tortillas
White fish (I used rockfish)
1/2 cup canola oil
salt to taste (generous)
cayenne pepper to taste

Instructions:
1. Lower the rack in the oven to 4" from the heating element. Set oven to broil. While the oven is heating up, prepare the Salsa Fresca, or prepare the fish:
2. Coat a broiler pan with the canola oil.
3. Place the white fish in the pan. Coat the fish on both sides with the oil using a brush.  (You can also try marinating the fish in lime juice and cilantro for 15 minutes beforehand. I didn't do it, and it is probably unnecessary.)
4. Season fish generously on both sides with salt
5. Season fish with cayenne pepper on both sides
6. When the oven is hot, place the fish in the broiler pan on the rack and cook for 10 minutes, or until fish is flaky. (Don't worry if the canola oil gives off a strange smell while cooking.)
7. Let fish cool, and flake the fish.  There will be a lot of liquid in the pan after cooking, so it is important to salt the fish generously.
8. Place fish in warm corn tortillas with pinto beans and Salsa Fresca below. Garnish plates with lime slices.

Salsa Fresca
1-2 Jalapeno peppers (if using seeds, just 1 pepper is enough)
5 Vine-ripened Tomatoes
4-5 Radishes
1/2 cup cilantro
1/2 red onion
Juice from half a lime
Salt to taste

1. Chop all ingredients in a blender separately.
2. Combine ingredients in a bowl.

I didn't make the cabbage garnish this time, but I looked up a simple Bobby Flay recipe, which I will be sure to attempt next time:

Cabbage Garnish
Shredded white cabbage
Crema or sour cream
Hot sauce
Thinly sliced red onion, and green onion
chopped cilantro leaves
Crema or sour cream

1. Combine all incredients and garnish fish tacos.