Marinated Fish Tacos
45 min·Mexican
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Ingredients
Fish Marinade
- 1.2 lb / 600g firm white fish fillets (Note 1)
- Zest of 1 lime
- 3 tbsp lime juice
- 1 tbsp chipotle powder (Note 2)
- 1 tbsp canned jalapeno , finely chopped
- 1/4 cup cilantro / coriander , finely chopped
- 2 garlic cloves , minced
- 3 tbsp olive oil
- Salt and pepper
Quick Pickled cabbage
- 4 cups red cabbage , finely shredded
- 3 green onion stems , finely sliced on the diagonal
- 2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)
- 1/2 tsp salt
Pink Taco Sauce
- 3/4 cup sour cream (or yogurt)
- 2 – 3 tbsp sriracha , adjust to taste (Note 3)
To Cook & Serve
- 1 tbsp olive oil
- 12 small tortillas (corn or flour), warmed
- lime wedges
- coriander/cilantro leaves
Instructions
6 steps
- 1
Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate – no longer than 1 hour.
- 2
Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
- 3
Mix Pink Taco Sauce ingredients to combine.
- 4
Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
- 5
Remove fish onto plate then flake into large pieces.
- 6
To assemble tacos, warm tortillas, top with pickled cabbage, then fish, add a dollop of pink sauce, a squeeze of lime juice, and garnish with coriander leaves. Fold tortilla over and enjoy.
Progress
0 / 6 steps
