How to cook cubed fish for a fish taco (tortilla)

Question

Today someone at work described eating a delicious halibut taco. I've never had one before but it sounds awesome, so I'm going to try to make one some time this week (but since I have a lot of salmon in stock, I'm going to make it with salmon instead of halibut). I'd rather not grind the fish - ground fish does not sound like something that's too interesting to eat. So, I was thinking I'll just cut the fish into cubes, and fry them up, then throw the cooked cubes into a tortilla, roll up with some sauce, and serve (to myself). If it turns out good it would be a great recipe to share with friends and family.

However this is not something I've done before. I know fish breaks apart quite easily when cut into small bits, so is it even possible to preserve "fish-cubes" in a frying pan or will all the little cubes break into a flaky mess? Or, maybe it would be better to cook the whole fish first and then dice it afterwards?

If anyone has any advice or suggestions on how to create awesome fish-cubes (or just any general advice about how to prepare a salmon for a fish taco) please let me know.

Answer 1

Don't cut it up before cooking, do it after cooking. This is a common issue with many Mexican style recipes

Coat the fish with your spice mix, and cook as desired. When done, cut into cubes/chunks or flake onto your tortilla

Usually thinner fillets work best for this style in regards to surface area exposed to spices etc

Do the same for beef tortilla, spice and cook a steak, then slice it up thin and add it to your tortilla