Fish Tacos / no-fry / classic Mexican, seared golden
Lightly pickled red cabbage is a great texture contrast. You will NOT miss deep frying.
Ing Fish Marinade 1.2 lb firm white fillets Zested lime 3 tbl lime juice 1 tbl chipotle powder 1 tbl canned jalapeno, fine-chp 1/4 cup cilantro / coriander, fine-chp, 2 minced gar/cl 3 tbl ol/oil S/p
Quick Pickled cabbage 4 c red cabbage-finely shredded 3 green onion stems, fine-sliced on the diagonal 2 tbl red wine vinegar (or white wine vinegar, cider vinegar) 1/2 tsp salt. Pink Taco Sauce 3/4 cup sour cream (or yogurt or mayo) 2-3 tbsp sriracha. Cook & Serve 1 tbsp olive oil 12 small tortillas (corn or flour), warmed lime wedges, coriander/cilantro leaves
Instructions Combine Fish Marinade ingredients in a ziplock bag. Set aside 20 min to marinate - no longer than 1 hour. Pickled Cabbage: Toss to combine ing and set aside for 30 minutes. Drain excess liquid, scrunch cabbage w/ hands (to help soften). Set aside. Pink Sauce: Mix to combine ing. Cook fish: Heat oil over high heat. Cook 2 min per side, til golden and cooked. Remove to plate; flake into lge pieces. To assemble: later on wrap cabbage then fish, dollop of sour cream, squeeze of lime juice. Fold tortilla over and enjoy.
Recipe Notes: snapper and barramundi have "meaty" flesh. Other good fish include: tilapia, basa, cod, John Dory and Silver Dory, ling, bream, haddock, pollack, monkfish. A good substitute for chipotle pwdr is ½ tbsp each SMOKED paprika, cumin and 1/2 tsp cayenne. Sriracha is a great "cheat" ing to quickly add flavor. To reduce spiciness, swap w/ ketchup.
