Shredded fish tacos

In The Essential Cuisines of Mexico, Diana Kennedy calls this Veracruzana dish "saragalla de pescado" or "shredded fish Tamihua."  There are many ways in which it can be served.  I made soft tacos out of it, along with creme fraiche and marinated white onions.

I used a shredded poached monkfish fillet, which is very well suited to this dish both in taste and texture.  Other ingredients are a puree of ancho chiles, black peppercorns, coriander seeds, cinnamon, and garlic and a saute of onion, tomatoes, green chiles, olives, capers, and raisins.

The result was both delicious and interesting.  I've never eaten anything very similar.  Dishes like this are the reason I cook.