Tacos de Pescado de la Palapa (Fish Tacos)

Prepare Chilies: In sauté pan, heat corn oil over med. heat. Add chilies and cook, stirring, about 1 min, or until they plump up and crisp. Take care they do not scorch. Using a slotted spoon, transfer to a bowl, season with salt and let cool.

Prepare Marinade: Combine all ingredients except olive oil in blender; blend until liquefied. With motor running, add oil in a steady stream, processing until mixture is emulsified. Set aside in a nonreactive container. (Should be about 3 cups.)

Pat fish fillets dry, season with salt and pepper and lay them in a shallow, nonreactive bowl. Add about ½ cup marinade, or just enough to coat fish. Cover and refrigerate at least 1 hr. and no more than 2 hr. Remove fish from marinade and pat dry; discard marinade.

Prepare Tacos: In nonstick skillet, heat corn oil over med-high heat. Sear fillets, turning once, about 2 min on each side, or just until they are opaque and flake easily.

Add 1/2 cup marinade to skillet; scrape bottom to deglaze and cook about 2 min. longer, or until marinade thickens. Transfer fish to a plate; drizzle any marinade in pan over the top. Cut fillets into 2-in. pieces. (Reserve remaining 2 cups marinade; it will keep, refrigerated, up to 2 days.)

For service, place about 2 tbsp. fish down center of each tortilla; top with lettuce leaf and 3 or 4 chili pieces. Fold tortilla in half and transfer to a serving plate. Repeat until all the ingredients are used, then arrange the tacos side by side so that they hold one another up. Serve the salsa and crema on the side.