Fish Tacos with Pickled Red Onions

Published on August 9, 2016 | In | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Healthy and flavorful, this is one of my go to recipes.  The addition of the pickled onions to the spiced fish gives it a great balance of flavors.

Ingredients

  • 1/4 cup Grapeseed Oil
  • 2 teaspoons Ancho Chile Powder
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Ground Cumin
  • 1/4 cup lightly packed fresh Cilantro leaves, chopped, plus more for garnish
  • 1 Jalapeño, stemmed and chopped
  • 1 pound flaky white Fish (such as tilapia or cod), cut into 4 pieces
  • 2 Limes, cut into slices
  • Corn Tortilla, warmed
  • Avocado, thinly sliced

Instructions

  • 1. In large ziplock bag or small bowl mix oil, ancho chile powder, oregano, cumin, cilantro, and jalapeño. Taste mixture to see if you want to add more spices. Place the fish in bag or bowl, making sure to coat the fish well on both sides. Allow to marinade for 20 minutes to 2 hours. Turning fish occasionally.
  • 2. Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Fish is done when it begins to separate down the middle and is no longer translucent in midde. Season fish with salt and squeeze lime over the cooked fish. Put fish on tortilla and top with avocado and pickled onions.
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