Fish Tacos
1/2 red onion, sliced very thinly
1 1/2 cups red wine vinegar
1/4 cup olive oil or vegetable oil
1 1/2 tsp ancho chile powder
1 1/2 tsp dried oregano
3/4 tsp ground cumin
1 jalapeño pepper, seeded, de-veined and minced
1/4 cup lightly packed fresh cilantro leaves, chopped plus more for garnish
1 pound flaky white fish fillets (tilapia, mahi-mahi, cod or similar)
salt
fresh corn tortillas
Mexican crema fresca
Fresh tomato salsa or pico de gallo
2 avocados, peeled, pitted and slice
2 limes, cut into wedges
Place the onion in a non-reactive bowl and cover with the red wine vinegar. Cover and allow the onions to marinate in the refrigerator for at least 2 hours.
In a flat baking dish large enough to accommodate the fish fillets, combine the oil, ancho chile powder, oregano, cumin, cilantro and jalapeño. Lay the fish fillets in the marinade and turn to coat. Let it marinate for 20 minutes, turning once.
Heat a non-stick sauté pan over medium-high heat. Place the fish in the pan in a single layer, pouring in any additional marinade. Season the fish with salt. Cook the fish for 4 minutes on the first side without disturbing it, then turn the fillets over and cook an additional two minutes. Remove the fish from the pan and place on a serving dish, breaking it up slightly into large chunks as you do so.
Garnish with chopped cilantro and lime wedges and serve with warm corn tortillas, fresh salsa or pico de gallo, avocado slices, pickled onions and crema fresca.
1 1/2 cups red wine vinegar
1/4 cup olive oil or vegetable oil
1 1/2 tsp ancho chile powder
1 1/2 tsp dried oregano
3/4 tsp ground cumin
1 jalapeño pepper, seeded, de-veined and minced
1/4 cup lightly packed fresh cilantro leaves, chopped plus more for garnish
1 pound flaky white fish fillets (tilapia, mahi-mahi, cod or similar)
salt
fresh corn tortillas
Mexican crema fresca
Fresh tomato salsa or pico de gallo
2 avocados, peeled, pitted and slice
2 limes, cut into wedges
Place the onion in a non-reactive bowl and cover with the red wine vinegar. Cover and allow the onions to marinate in the refrigerator for at least 2 hours.
In a flat baking dish large enough to accommodate the fish fillets, combine the oil, ancho chile powder, oregano, cumin, cilantro and jalapeño. Lay the fish fillets in the marinade and turn to coat. Let it marinate for 20 minutes, turning once.
Heat a non-stick sauté pan over medium-high heat. Place the fish in the pan in a single layer, pouring in any additional marinade. Season the fish with salt. Cook the fish for 4 minutes on the first side without disturbing it, then turn the fillets over and cook an additional two minutes. Remove the fish from the pan and place on a serving dish, breaking it up slightly into large chunks as you do so.
Garnish with chopped cilantro and lime wedges and serve with warm corn tortillas, fresh salsa or pico de gallo, avocado slices, pickled onions and crema fresca.
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