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Everybody Loves Fish Tacos

Active Time: 30 minutes
Total Time: 30 minutes
  • Gluten Free
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Big Kids Plate
Toddler Plate

Let Your Friends Try This Recipe!

Why we love it:

Every time it’s taco time, I wonder why I ever ate anything that wasn’t a taco. I suppose we need variety, but only if we keep coming back to tacos. This would be a great plan for a party menu, and let your guests assemble their own! Check the Culinary Tips for ways to make this recipe faster.
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Ingredients

  • 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

Cooking Instructions

  • 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.

  • 2. FISH

    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.

  • 5. ASSEMBLE

    Flake the fish into each tortilla. Top with sauce, onions, and crumbed cheese to taste. Finish with lettuce and tomato.

  • 6. SERVING

    You can also serve everything in bowls for Make-Your-Own.

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Substitutions

  • SNAPPER:
    use white fish filets of your choice
  • AVOCADO SAUCE:
    skip making this sauce (and dirtying the blender) and simply serve with diced avocado and chopped cilantro
  • CILANTRO:
    dislike it? use basil or parsley or don't make the sauce and serve with only avocado
  • CORN:
    when in season add 1 cup of corn kernels to the pickled onion recipe
  • PICKLED ONIONS:
    use a jar of pickled jalapeño or serve with pre-made salsa instead
  • QUESO FRESCO:
    shredded jack or cheddar

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Go Make-Your-Own here and let them put in what they like
  • I’d also sauté some zucchini or some snap peas so there’s a green vegetable happening
  • Great with watermelon for a summer side dish

For Toddlers

  • Separate the components and I’d serve a half avocado for scooping rather than the blended sauce

For Choosy Eaters

  • You could make some rice for the side, or microwave or sauté some jack cheese into the tortillas to make a quesadilla
  • If fish is ok but not with spices, leave one filet plain
  • Separate the components and add fruit or raw veggies to get a full plate for them

Prep Ahead & Use It Up

  1. Make the onions. Store for up to 3 weeks covered in the fridge. You can even add more onions to this liquid later (as long as it has remained clean, ie. no fingers dipping in)
  2. Make the cilantro avocado sauce up to 2 days ahead – cover well, airtight

Culinary Skills

Make this faster by omitting some of the components. Some options are: 

  • Skip making the avocado sauce (and dirtying the blender) and simply serve with diced avocado and chopped cilantro
  • Use a jar of pickled jalapeño instead of making the onions or serve with pre-made salsa instead
  • Shrimp also makes a great filling and they’re easy to buy, store in the freezer, and sauté or put on the BBQ
Rate this recipe:
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