Fish Tacos Recipe
Fish tacos are a delightful fusion of vibrant flavors and textures, bringing together the freshness of the sea with zesty, tangy, and spicy elements. This dish features marinated white fish, quick pickled cabbage, and a spicy pink taco sauce, all wrapped up in warm tortillas. The combination of these ingredients creates a culinary experience that is both refreshing and satisfying, making fish tacos a favorite for casual dinners and gatherings alike.
Ingredients Overview
The heart of this recipe lies in the harmonious blend of its carefully chosen ingredients, each contributing to the overall flavor and texture.
Fish Marinade Ingredients For the marinade, you’ll need firm white fish fillets, garlic, canned jalapeno, olive oil, lime juice and zest, cilantro, chipotle powder, salt, and pepper. These ingredients work together to infuse the fish with a tangy, smoky, and slightly spicy flavor profile.
Quick Pickled Cabbage Ingredients The quick pickled cabbage calls for red cabbage, green onion stems, salt, and red wine vinegar. This combination provides a crunchy, tangy, and slightly sweet contrast to the fish.
Pink Taco Sauce Ingredients The pink taco sauce is a simple yet flavorful mix of sour cream and sriracha. This creamy and spicy sauce adds a delightful kick to the tacos.
Cooking and Serving Ingredients To complete the dish, you’ll need olive oil for cooking the fish, small tortillas (corn or flour), lime wedges, and cilantro leaves for serving. These elements bring everything together, ensuring each bite is a perfect blend of flavors.
Step-by-Step Instructions
Preparing the Fish Marinade Start by mixing the fish marinade ingredients in a ziplock bag. Ensure the fish is thoroughly coated in the marinade, allowing the flavors to penetrate the fillets. Let the fish marinate for at least 20 minutes but no longer than an hour to prevent the acids from breaking down the fish too much.
Making the Quick Pickled Cabbage In a bowl, combine the shredded red cabbage, sliced green onions, vinegar, and salt. Toss the mixture well to evenly distribute the vinegar and salt. Let it sit for about 30 minutes to pickle. Afterward, drain any excess liquid and scrunch the cabbage with your hands to soften it further, enhancing its texture and flavor.
Crafting the Pink Taco Sauce Mix the sour cream and sriracha in a bowl until well combined. Adjust the amount of sriracha to suit your taste preference, whether you like it mildly spicy or with an extra kick.
Cooking the Fish Heat olive oil in a skillet over high heat. Place the marinated fish fillets in the skillet and cook for about 2 minutes on each side, or until the fish is golden brown and cooked through. The high heat helps to achieve a crispy exterior while keeping the inside tender. Transfer the fish to a plate and flake it into large pieces, ready for assembling the tacos.
Assembling the Tacos To assemble the tacos, start by placing some pickled cabbage on each warmed tortilla. Add a generous portion of the flaked fish, then top with a dollop of the pink taco sauce. Finish with a squeeze of fresh lime juice and garnish with cilantro leaves. Fold the tortillas over and savor the delicious combination of flavors and textures.
Recipe Tips & Frequently Asked Questions
Choosing the Right Fish Opt for firm white fish fillets such as cod, halibut, or tilapia to ensure they hold up well during cooking and marinating.
Marinating Tips and Tricks Don’t marinate the fish for more than an hour to prevent the lime juice from breaking down the fish too much.
Perfecting the Pickled Cabbage Scrunching the cabbage after pickling helps soften it and enhances its texture, making it more enjoyable to eat.
Sauce Adjustments for Different Heat Levels Adjust the sriracha in the pink taco sauce to your preferred level of spiciness. Add more if you like it hot, or reduce for a milder flavor.
Assembling Tips for Best Presentation Layer the ingredients carefully for an appealing look. Place the cabbage first, followed by the fish, sauce, and garnishes.
Can I Use a Different Type of Fish? Yes, you can substitute with other firm white fish like haddock or snapper.
How Long Can I Store the Pickled Cabbage? The pickled cabbage can be stored in an airtight container in the refrigerator for up to a week.
Can I Make the Sauce in Advance? Absolutely! The pink taco sauce can be made a day ahead and kept in the fridge.
What Can I Use Instead of Sriracha? You can use any hot sauce of your choice or even add a bit of chili powder to the sauce.
How Do I Prevent Tortillas from Breaking? Warm the tortillas before assembling the tacos to make them more pliable and less likely to crack.
Variations and Additions
Alternative Marinades Experiment with different marinades such as citrus-based or soy-ginger to give the fish a new flavor twist.
Additional Toppings and Garnishes Add avocado slices, pickled onions, or mango salsa for extra layers of flavor and texture.
Vegan and Vegetarian Options Replace the fish with grilled vegetables or tofu for a vegetarian version of these tacos.
Fish tacos are a delightful and versatile dish that can be easily customized to suit your taste. The combination of marinated fish, tangy pickled cabbage, and spicy pink sauce creates a harmonious blend of flavors that is sure to impress. Enjoy experimenting with different ingredients and make this recipe your own.
Ingredients
FISH MARINADE
- 1.2 lb / 600g firm white fish fillets (Note 1)
- 2 garlic cloves, minced
- 1 tbsp canned jalapeno, finely chopped
- 3 tbsp olive oil
- 3 tbsp lime juice
- Zest of 1 lime
- 1/4 cup cilantro/coriander, finely chopped
- 1 tbsp chipotle powder (Note 2)
- Salt and pepper
QUICK PICKLED CABBAGE
- 4 cups red cabbage, finely shredded
- 3 green onion stems, sliced diagonally
- 1/2 tsp salt
- 2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)
PINK TACO SAUCE
- 3/4 cup sour cream (or yogurt)
- 2-3 tbsp sriracha, to taste (Note 3)
TO COOK & SERVE
- 1 tbsp olive oil
- 12 small tortillas (corn or flour), warmed
- Lime wedges
- Cilantro/coriander leaves
Instructions
Marinade fish: Mix all the Fish Marinade ingredients in a ziplock bag, ensuring the fish is well-coated. Allow it to marinate for at least 20 minutes but not more than an hour.
Pickled Cabbage: In a bowl, combine the cabbage, green onions, vinegar, and salt. Toss well and let it sit for about 30 minutes. Afterward, drain any excess liquid and scrunch the cabbage with your hands to soften it further. Set aside.
Pink Sauce: Simply mix the sour cream and sriracha until well blended. Adjust the amount of sriracha to your preferred level of heat.
Cook fish: Heat the olive oil in a skillet over high heat. Place the marinated fish in the skillet and cook for approximately 2 minutes on each side, until the fish is golden brown and cooked through. Transfer the fish to a plate and flake into large pieces.
Assemble Tacos: To assemble the tacos, start by placing some pickled cabbage on each tortilla. Add a generous portion of the flaked fish, then top with a dollop of the pink sauce. Finish with a squeeze of lime juice and garnish with fresh cilantro leaves. Fold the tortillas and enjoy!
Fish Tacos Recipe
Ingredients
FISH MARINADE
- 1.2 lb / 600g firm white fish fillets Note 1
- 2 garlic cloves minced
- 1 tbsp canned jalapeno finely chopped
- 3 tbsp olive oil
- 3 tbsp lime juice
- Zest of 1 lime
- 1/4 cup cilantro/coriander finely chopped
- 1 tbsp chipotle powder Note 2
- Salt and pepper
QUICK PICKLED CABBAGE
- 4 cups red cabbage finely shredded
- 3 green onion stems sliced diagonally
- 1/2 tsp salt
- 2 tbsp red wine vinegar or white wine vinegar, cider vinegar
PINK TACO SAUCE
- 3/4 cup sour cream or yogurt
- 2-3 tbsp sriracha to taste (Note 3)
TO COOK & SERVE
- 1 tbsp olive oil
- 12 small tortillas corn or flour, warmed
- Lime wedges
- Cilantro/coriander leaves
Instructions
- Marinade fish: Mix all the Fish Marinade ingredients in a ziplock bag, ensuring the fish is well-coated. Allow it to marinate for at least 20 minutes but not more than an hour.
- Pickled Cabbage: In a bowl, combine the cabbage, green onions, vinegar, and salt. Toss well and let it sit for about 30 minutes. Afterward, drain any excess liquid and scrunch the cabbage with your hands to soften it further. Set aside.
- Pink Sauce: Simply mix the sour cream and sriracha until well blended. Adjust the amount of sriracha to your preferred level of heat.
- Cook fish: Heat the olive oil in a skillet over high heat. Place the marinated fish in the skillet and cook for approximately 2 minutes on each side, until the fish is golden brown and cooked through. Transfer the fish to a plate and flake into large pieces.
- Assemble Tacos: To assemble the tacos, start by placing some pickled cabbage on each tortilla. Add a generous portion of the flaked fish, then top with a dollop of the pink sauce. Finish with a squeeze of lime juice and garnish with fresh cilantro leaves. Fold the tortillas and enjoy!
Notes
- Fish: My favorites for tacos are snapper and barramundi due to their “meaty” texture. Other excellent choices include tilapia, basa, cod, John Dory, Silver Dory, ling, bream, haddock, pollack, and monkfish. It’s best to avoid lean fish like swordfish, tuna, and kingfish (unless it’s fatty kingfish) and very delicate fish like Dover sole and flounder.
- Chipotle Powder: This spice can be tricky to find in Australia as it’s not yet sold in all major supermarkets. However, it can be found in fruit & veg stores (e.g., Harris Farms), delis, and gourmet/specialty stores (e.g., Thomas Dux). It is reasonably priced and available online from Firework Foods (Australia only). If unavailable, a good substitute is a mix of ½ tbsp each smoked paprika and cumin, plus ½ tsp cayenne pepper.
- Sriracha: This popular Asian chili sauce is readily available (usually found alongside other chili sauces or in the Asian section). It’s a great “cheat” ingredient for quickly adding flavor, as it’s made with more than just chili. To reduce the spiciness of the sauce, you can substitute some or all of the Sriracha with ketchup.