Easy Fish Tacos

Ingredients

• 1 batch Pickled red onions (see basic preparations)
• 60 ml extra-virgin olive oil
• 3.75 g ancho chile powder
• 2.25 g dried oregano
• 1 g ground cumin
• 10 g fresh cilantro, chopped
• 1 piece jalapeño, stemmed, seeded if desired, finely chopped
• 454 g white fish fillets (e.g., mahi-mahi or cod), cut into 4 pieces
• to taste kosher salt
• 8 pieces fresh corn tortillas
• to taste Mexican crema
• to taste fresh salsa
• to taste hot sauce
• to taste lime wedges
• to taste fresh cilantro leaves, for garnish

Method

1. Prepare the pickled red onions as directed in the basic preparations. Let stand for at least 30 minutes.
2. In a shallow dish, whisk the olive oil, ancho chile powder, dried oregano, ground cumin, chopped cilantro, and finely chopped jalapeño to make the marinade.
3. Add the fish pieces to the marinade, turning them to coat thoroughly. Marinate for 20 minutes at room temperature.
4. Heat a nonstick skillet over medium-high heat. Remove the fish from the marinade (there is no need to pat it dry) and place it in the hot skillet. Season with kosher salt. Cook without disturbing for 4 minutes, then turn the fish and cook for 2 minutes longer.
5. Remove the skillet from the heat. Using a fork, flake the fish into pieces, incorporating the caramelized marinade juices from the bottom of the skillet. Adjust the seasoning with a little more salt if needed.
6. Warm the tortillas: place 4 tortillas between two slightly damp paper towels and microwave on high for 45 seconds. Repeat with the remaining tortillas. Keep them warm in a basket lined with a kitchen towel.
7. Assemble the tacos: place a generous portion of flaked fish on each warm tortilla. Top with pickled red onions, crema, fresh salsa, hot sauce, and fresh cilantro leaves. Serve with lime wedges on the side.

Nutrition

Per serving

Energy

588.8 kcal

Protein

28.04 g

Carbohydrate

50.49 g

Fat

31.78 g

Fibre

5.41 g

Calcium

58.2 mg

Iron

1.74 mg

Magnesium

33.71 mg