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Succulent fish tacos are a light, healthy way to enjoy Mexican food tonight.

Chef Julian Medina is one of NYC’s most beloved Mexican chefs, with five restaurants under his belt and a cult following of taco fanatics. His newest outpost is a Hell’s Kitchen location of his popular Tacuba restaurant, a Day of the Dead–themed food fiesta, complete with finely crafted cocktails, ceviche and everything else you could want from an upscale taqueria. Chef Medina loaned us his recipe for tacos de pescado a la talla — traditional tacos usually made with grilled whole fish. Feel free to take a shortcut in your kitchen at home and use the broiler instead, though!