Fish Tacos Recipe

Fish-tacos

We used halibut in the photo for this recipe but we often select cod, rockfish, or even salmon for this popular luncheon item. 

The pickled red onion is handy for so many uses – garnish on appetizers, in salads, soups, and on our fish tacos. The longer the onions pickle, the more flavorful they become.

We provide a separate homemade corn tortillas recipe.

Fish Tacos
Author: 
Recipe type: Entree
Serves: 4
 
We used halibut for this version but we often select cod, rockfish, or even salmon for this popular luncheon item.
Ingredients
Fish Tacos
  • ½ red onion, peeled and diced
  • 2 roma tomatoes, seeded and diced
  • ¼ cup cilantro, stemmed and chopped
  • Juice of 3 limes
  • Zest of 3 limes
  • Salt and freshly ground pepper
  • 8 small homemade corn tortillas
  • 1 pound halibut, boneless and skinless
  • ¼ teaspoon cumin
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons canola oil
  • ⅓ cup plain yogurt
  • ⅓ cup Mexican-style white cheese
  • 1 small red cabbage, finely shredded
  • 1 avocado, peeled and rough chopped
  • 2 tablespoons pickled red onions
  • 1 small lime, cut into sixths
Pickled Red Onion
  • 2 large red onions
  • 1 ½ cups apple cider vinegar
  • ½ cup granulated sugar
Instructions
Fish Tacos
  1. Combine the red onion, tomatoes, cilantro, juice and zest of one lime, and one-fourth teaspoon salt in a bowl. Refrigerate until needed.
  2. Preheat the oven to 425°F.
  3. Stack the tortillas on top of each other and wrap them in aluminum foil. Place the tortillas into the oven to warm.
  4. In a shallow bowl, add in the remaining lime juice and zest, cumin, garlic, one teaspoon of salt and pepper to taste. Cut the halibut into one-inch pieces. Pat the halibut dry with a paper towel. Place them in the lime-cumin mixture and let them sit for about five minutes. Heat the canola oil in a medium sauté pan over medium heat. Add in the halibut and cook until just done.
  5. Meanwhile, in a small bowl, combine the yogurt, cotija, and remaining lime zest and juice. Add in the shredded red cabbage and set aside. Chop up the avocado into small chunks, season with salt and pepper and set aside as well.
  6. To assemble the tacos, carefully open the foil packet of tortillas and allow the steam to escape. Lay the tortillas in a single layer on a cutting board. Spoon some salsa onto the center of each. Top each with a couple pieces of halibut, yogurt-cheese- cabbage mixture, avocado, pickled red onion, and lime wedges.
Pickled Red Onion
  1. Peel the onions and cut off the bottom and tops. Cut the red onion in half lengthwise, and then slice the halves into ⅛-inch-thick slices. Place the onions either in a glass bowl or canning jar.
  2. Heat the vinegar and sugar together until the sugar has dissolved.
  3. Pour the hot liquid over the onion. Let the mixture cool to room temperature, cover and refrigerate up to one month. Makes about 4 cups.