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Fish Tacos

Written by on 10 July 2020


  • 1 red onion
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 1 part water
  • 2 parts cider vinegar

For the fish tacos

  • 3/4 pound good white fish
  • Kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ancho chile or chipotle
  • 1 tablespoon olive oil
  • Pickled onions
  • 1 avocado, cut into 1/8-inch slices
  • 1 bunch cilantro, washed and dried
  • limes, each cut into 6 wedges
  • 12 corn tortillas
  • Hot sauce of your choice

Slice the onions very thinly and put them in a microwaveable container.
Add the salt and sugar. Cover everything with 1 part water to 2 parts vinegar.
Microwave for 1 minute, stir, and microwave for another minute.
Leave it to cool down.

For the Fish Tacos :
Heat the oven to 350° F.
Season the fish with salt, then the cumin and chile.
Lay the fish in a baking dish, and sprinkle with the olive oil.
Meanwhile, set out the pickled onions.
Slice the avocado and put it in a bowl.
Wash and dry the cilantro  and the lime wedges, then pile it on your counter.
Bake the fish until just cooked through for about 10 minutes.
While the fish roasts, place a large skillet over medium high heat.
Add two or more tortillas and toast for a minute or two on each side,
just enough to warm through and leave a light toasting mark; be careful not to let them dry out.
Keep the warm tortillas piled under a clean tea towel.
When the fish is ready, serve it with the warm tortillas and all the fixins.

Tasty !!

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