Yum! Fish tacos are always a nice Summer meal. I used cod but mahi mahi, ono (aka wahoo), halibut or even shrimp would work great! I didn’t happen to have any this time, but chopped pineapple would work in this recipe as well as an additional topping for a tropical twist.
Serves 2-4. Time: Prep 15-20 min, Marinate 1-2 hours, Cook 15-20 min
2-4 soft taco flour or corn tortillas
1 lb cod, deboned and sliced 1 in thick
1/4 jalapeno, thinly sliced (optional)
1/4 Serrano pepper, thinly sliced (optional)
1/4 of a red onion, sliced
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cumin
1/4 tsp coriander
1/2 Serrano pepper, thinly sliced (optional)
1 lime, juiced (more when cooking)
1/4 cup olive oil
1/2 green cabbage, sliced
1/4 red onion, sliced thinly
1/4 Serrano pepper, thinly sliced
1 small carrot, grated
2 radish, grated
2 tbsp cilantro, chopped finely
1/2 Jalapeno pepper, seeds removed and sliced thinly (optional)
1 tsp finely chopped or minced shallot
1 tbsp red wine vinegar
1tsp lime juice
1/4 cup sour cream
1 tsp, or to taste, green hot sauce (tomatillo)
salt and pepper, to taste
Additional options for serving
pineapple, finely chopped (omit radish)
- Start to make marinade by combining spice ingredients in a bowl. Then add olive oil and lime juice to spice mixture and briskly whisk together. Next, pour over sliced fish in shallow dish. Make sure to flip a few times to evenly marinate both sides.
- Note: all hot peppers in this recipe are optional if your not into spicy.
- While the fish is marinating, prepare the slaw and dressing. Get the veggies in a medium bowl, whisk together dressing ingredients in a different bowl, then incorporate into slaw. Cover and put in fridge for later.
- Once fish is done marinating, cook over medium heat, turning every five minutes and add in sliced onions, jalapeno and Serrano peppers while cooking. Squeeze periodically with lime and season with salt and pepper. Preheat oven to 175 deg. You will know the fish is done when it flakes easily. Put tortillas in preheated oven for approximately 3-5 minutes, flipping once to warm. Then load them up! Use a slotted spoon to serve the fish. Hope you like this recipe! Fish tacos are definitely a highlight of Summer for this gal! How about you?