Fish tacos are always a hit at our house – a popular request when the family gets together.
My favorite is this recipe from Bon Appetit, but I make it with a simple baked fish.
With all of these tasty fresh ingredients, you don’t need breading.
Most of it can be made in advance. Serve with some sort of black bean and corn side dish
and you have an amazing meal. Serve family style.
Pickled Red Onion and Jalapeños
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapeños
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
pinch of salt
Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)
Tomatillo Salsa Verde
12 ounces tomatillos, husked, stemmed, divided
4 green onions, white and green parts separated
1 jalapeño chile
2 garlic cloves, unpeeled
1 1/4 cups (packed) fresh cilantro leaves
1 tablespoon (or more) fresh lime juice
Preheat oven to 375°F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
Stem and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.
2 pounds skinless cod or halibut
Salt and pepper and a little olive oil to Cod. Bake at 350 for 15 minutes or until it flakes.
16 corn or flour tortillas
Lightly pan fry each one, stack in foil, keep warm
Lots of fresh cilantro leaves
Chopped avocados tossed in lime juice