Fish Tacos

Oh. My. Goodness….. these were so good.  And fun to make I might add!  Perfect summer meal with fresh Mexican flavors.  While many fish taco recipes have battered or fried fish in them, these are lightened up with a sautéed fish.  You can use pretty much any kind of flaky, white fish you choose…mahi mahi, halibut, cod, etc. etc.  This particular time, I went with tilapia.

This meal would be great for entertaining for a crowd.  Just set out all the fixins’ and let people make tacos the way they want them!

While many people are not onion fans (my husband being one of them..) there is something to be said for pickling red onions in vinegar that really transforms the flavor into something completely unique.  Personally, I think they are essential to the dish, but you can opt out if you really think you won’t like them.

To make the pickled onions, thinly slice about 1/2 cup of red onion and put them in a shallow bowl. Pour enough red wine vinegar over the onions to completely cover them, about 1 1/2 cups.  Set aside for at least 30 minutes, but these will keep for several weeks if you want to use them on another dish.

To prepare the marinade for the fish, combine olive oil, chile powder, oregano, cumin, chopped cilantro, and chopped jalapeno in a small bowl.   Set out your fish in a dish and pour the marinade over the fish, making sure that each side of the fish is sufficiently covered.  Allow the fish to marinade for at least 20 minutes.

Heat a non-stick skillet over medium-high heat.  There is no need to add oil since the fish should already be coated in olive oil.  Season the fish with salt and pepper and add the fish to the pan, allowing it to cook for four minutes on the first side, 2 minutes on the second.  The fish should have a nice crust by the time it is finished.

Remove the fish from the pan and use a fork (or two..) to gently flake the fish into bite-sized pieces.

Heat up your tortillas by one of two methods.  You can place the tortillas between two pieces of damp paper towel and microwave for 45 seconds.  If you have a few minutes to spare, I threw mine on the grill pan for a few minutes on each side to get a nice char on them.  Either way will work.

To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla.  Allow people to assemble their own toppings.  Personally, I like pickled red onions, diced avocado, salsa or pico de gaillo, cilantro, and sour cream.  Serve with lime wedges.

Ingredients

  • Tortillas
  • 1/2 red onion, thinly sliced
  • About 1 1/2 cups red wine vinegar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
  • 1 jalapeño, stemmed and chopped
  • 1 pound flaky white fish, cut into 4 pieces
  • Salt and Pepper
Possible Garnishes:

  • Fresh Salsa
  • Sour Cream
  • Diced Avocado
  • Chopped Cilantro
  • Pickled Red Onions
  • Limes
Serves Four
Adapted Recipe from Bon Appetit, May 2009
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Categories: Recipes, Seafood

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7 Comments on “Fish Tacos”

  1. September 1, 2011 at 12:54 pm #

    They look really great and the photography is really nice too.

  2. Dan
    September 2, 2011 at 11:37 am #

    Those look great! I’d suggest adding black beans and mexican crema fresca to the garnish list.

  3. September 2, 2011 at 8:46 pm #

    I think your fish tacos are the best I’ve seen because of your marinade before cooking. Just a delicious sounding recipe. Thanks for posting the recipe.

  4. Luda
    August 1, 2012 at 4:13 pm #

    This looks delicious!! 🙂 I’ll have to make these for me and Phil sometime soon!!

    • August 2, 2012 at 10:01 am #

      Hey! Glad to see you’ve checked out the blog! Let me know how they turn out 🙂

Trackbacks/Pingbacks

  1. Spicy Shredded Pork Tostadas | Steeltown Delicious - October 17, 2011

    […] Mexican food and I’ve already posted a number of Mexican inspired recipes on this blog from Fish Tacos, to Chicken Enchiladas, to Chicken Quesadilla […]

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