Name: Fish Tacos
- 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 (such as tilapia, snapper, cod, mahi mahi, or catfish), cut into 4 pieces
- 8 fresh corn tortillas
- Mexican Crema
- Fresh Tomato Salsa
- 2 limes, cut into quarters
Yield: 12 tacos
- Marinate the Onion
- Put the onion in a small bowl and pour in enough red wine vinegar to cover well.
- Set aside for at least 30 minutes or up to several weeks.
- Marinate the Fish
- Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño.
- Mix well.
- Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides.
- Allow to marinate for 20 minutes.
- Cook the Fish
- Heat a nonstick sauté pan over medium-high heat.
- Remove the fish from the marinade and place in the hot pan (there is no need to add more oil).
- Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes.
- Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan.
- Set aside.
- Heat the Tortillas
- Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel.
- Microwave on high for 45 seconds.
- Place the warm tortillas in a towel-lined basket or plate and cover.
- Repeat with the remaining tortillas.
- Assemble and Serve
- To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla.
- Top with the marinated onions.
- Serve accompanied by Mexican crema and salsa.
- Garnish with lime wedges and cilantro sprigs.
Comments: 4/20/2016 - I used cod and omitted the jalapeño. I did not have ancho chile powder so I mixed 1/2 teaspoon of
achiote into the marinade. It tasted good, but the tortillas fell apart.
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