Name: Fish Tacos

Ingredients:

• 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

Instructions:

• 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.
9/4/2021 - I used 1.4 pounds of catfish, substituted chile powder for ancho chile powder, and faked Mexican crema by adding 1 spoon of lime juice to sour creme, but otherwise kept to the recipe. We ate 3 tacos each. I served with a green salad and corn kernels. The corn was unnecessary.
7/12/2022 - I loosely, very loosely, used this recipe to make tacos with leftover shrimp. The shrimp were already seasoned so I skipped the marinating and I microwaved them instead of cooking. I added chopped tomato and lettuce to the cilantro and sour cream toppings.

Source: http://www.epicurious.com/recipes/food/views/fish-tacos-352976

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