I was fiending for fish tacos a few weeks ago, so I looked for a recipe I could use as a base to create my own. I followed this one but adjusted according to my own flavour preferences.
I recommend making these with at least one other person, to divide up the labour as there are a few different components to this recipe – the crema, the fresh salsa, the fish, and the pickling. If you want to cut down on time, you can purchase fresh salsa and crema at most grocery stores.
Prep time: 25-30 minutes
Cook time: 5-7 minutes
Total time: 30-40 minutes
Serves: 3-4 people, depending on who you’re eating with
For the pickling
- 1/4 red onion, sliced finely to form rings – a mandoline slicer works best, but it’s not necessary
- 4-5 radishes, sliced finely into rounds – again a mandoline works best
- 1.75 cups of red wine vinegar
For the crema (if you want to make your own)
- 1.5 cups Greek yogurt, plain yogurt or sour cream
- 1 lemon, juice and zest
- 2 limes, juice and zest
- salt and pepper
For the salsa (if you want to make your own)
- 5 roma tomatoes, diced finely
- 1/2 medium onion, chopped finely
- 1 big handful of cilantro leaves, chopped finely
- 1 lemon, juiced
- 1 lime, juiced
- 1 tsp cumin
- salt and pepper to taste
For the fish
- 1 pound of flakey white fish – I used cod
- 1 big handful of fresh cilantro leaves, chopped finely
- 2 cloves of garlic, minced
- 1/3 cup of your preferred oil – avocado, coconut, and olive oils are my preferred oils
- 1.5 tsp cayenne pepper
- 1 tbsp chilli powder
- 1 tbsp paprika
- 1/2 jalapeño, seeded and chopped finely
- salt and pepper, to taste
Other ingredients needed
- 10-12 8 inch soft corn tortillas
- 1/4 red cabbage, julienned
Directions (follow in the specified order to allow for enough time to marinate/pickle)
For the pickling
- Place the sliced onions and radishes in two separate bowls. Pour enough rice vinegar to cover each. Allow to sit.
For the fish marinade
- Mix the oil, cayenne pepper, chilli powder, paprika, garlic and cilantro together along with some freshly cracked/ground black pepper.
- Pat your fish down until it’s dry. Place on a tray and pour the marinade over it, making sure that all sides of the fish are evenly coated. Allow to sit for 20 minutes, and while waiting you can prepare your salsa and crema (if you are making them from scratch), as well as cut up the red cabbage.
For the salsa
- Combine all the ingredients.
For the crema
- Using a microplane, zester or grater, zest 1 lemon and 2 limes into a bowl
- Take the same lemon and limes, and squeeze their juices into the same bowl.
- Add the yogurt/sour cream to the bowl and combine.
- Add salt and pepper to obtain your preferred taste. I like my crema extra peppery.
Cooking the fish
- Preheat the oven to 250 degrees F so that you can heat up the tortillas.
- After the fish has sat for at least 20 minutes, heat up a pan on medium heat. You won’t need to add any extra oil to the pan, as there is enough in the marinade.
- Place the fish into the hot pan and allow to cook for 3 minutes, and then flip it. Drain any extra water that may be produced from the fish – this will likely happen if your fish was previously frozen.
- At some point, your fish may begin to flake and fall apart, which is A-okay. Just take your spatula and chop up the fish into small pieces. Add the freshly chopped jalapeno at this time and allow to cook for 2-3 more minutes.
- Add salt and pepper to taste, and take the fish off the heat immediately to prevent overcooking.
Now all that’s left is assembling your taco with all the different components. I like to start with the fish, then follow with the chopped cabbage, salsa, and picked onions and radishes. I save the crema for last, and sprinkle some extra cilantro for some extra flavour.
Phew – this is a long recipe, but I promise that it’s well worth the effort 🙂 enjoy!