Everybody Loves Fish Tacos
- Gluten Free
Why we love it:
- 1⁄2 Red Onion
- 1⁄2 cup White Vinegar
- 1 Tablespoon Honey
- 2 teaspoons Kosher Salt (divided)
- 11⁄4 pounds Snapper (filets)
- 1⁄2 teaspoon Chili Powder
- 1⁄2 teaspoon Ground Cumin
- 1 teaspoon Unsalted Butter
- 2 Avocados (large)
- 1 bunch Cilantro (stems too)
- 2 Limes (zest and juice, divided)
- 1 Jalapeño
- 8 Corn Tortillas
- 4 Tablespoons Queso Fresco
- 1 cup Romaine Lettuce (shredded)
- 1 Roma Tomato
1. QUICK PICKLED ONIONS
Thinly slice the red onion and pack into a 1-pint mason jar or similar heat-safe container.
In a small saucepan, combine ½ cup of water with the ½ cup vinegar, honey, and ½ teaspoon of salt. Bring the mixture to a simmer over medium heat, then pour the mixture into the jar over the onions. Press the onions down. Transfer to the fridge. Let sit for 15 minutes before using and store for up to 3 weeks.
Season the fish filets with ½ teaspoon chili powder, and ½ teaspoon ground cumin sprinkled over top. Season with a good pinch of salt.
Heat a large nonstick skillet or grill pan over medium and melt the butter. Add the fish, seasoning side down, and cook for 4 - 5 minutes. Flip; cook for another 3 minutes or until the fish is opaque and just cooked through. Set aside on a plate.
3. AVOCADO-CILANTRO SAUCE
Scoop the avocados into a food processor or blender. Roughly chop the bunch of cilantro (including stems) and add it to the blender. Add the zest and juice of 1 lime, chopped jalapeño (remove seeds to make it less spicy), 1 - 3 Tablespoons of water, and ½ teaspoon of salt.
Process until smooth; stop to scrape down the sides as necessary. Add more water or lime if desired to make a thinner sauce. Add more salt to taste.
4. TACO PREP
Warm tortillas in the oven, microwave, or over a gas flame for a few seconds. Crumble cheese. Slice lettuce. Dice tomato.
Flake the fish into each tortilla. Top with sauce, onions, and crumbed cheese to taste. Finish with lettuce and tomato.
You can also serve everything in bowls for Make-Your-Own.