The Best Fish Tacos
You may have already caught my fish tacos on The Everygirl earlier this week, but they are too good not to share here too! I love tacos of almost every shape and form, but I have to admit to being partial to the seafood-filled variety. It seems everyone has their own unique spin on the fish taco, but the best part of my recipe is its simple and healthy. Forget the battered fish and mayo slaw. These are all about fresh, grilled fish and some very special-but-simple ingredients: crunchy red cabbage, quick-pickled onions, and lime and chipotle cremas. That’s right—gourmet toppings that will surprise you with their ease to prepare. These tacos are as perfect for a weeknight meal as they are for a relaxed, casual summertime get-together. We like to serve ours with the Roasted Corn Salad I shared earlier this week on the side.
The Best Fish Tacos
1 1b. of cod (serves 4)
Corn tortillas
Cabbage slaw (recipe below)
Quick-pickled onions (recipe below)
Lime and chipotle cremas (recipes below)
Cilantro leaves
Heat a grill to medium-high heat. Brush both sides of the cod with olive oil and season with salt and pepper. Brush the grill with extra olive oil right before placing the fish, then cook until just opaque, about 8 minutes. In the last few minutes of the fish cooking, add tortillas to the grill to heat, flipping once. To compile the tacos, add cabbage slaw in the middle of each tortilla, top with the fish, then onions and cilantro. Spoon lime and chipotle cremas into separate snack-sized plastic bags, then carefully snip the tiny corner off of one end of each bag to create a piping tool. Drizzle some of each crema over the tacos.
For the cabbage slaw:
2 c. of shredded red cabbage
Juice of 1 lime
Pinch of sea salt
Combine cabbage, lime juice and salt in a medium-sized bowl. Toss with hands to combine. Set aside. Cabbage will wilt slightly but retain its crunch.
For the quick-pickled onions:
1 c. red wine vinegar
½ c. distilled white vinegar
Juice of 1 lime
1 Tbsp. sugar
Pinch of sea salt
1 red onion, peeled and sliced thinly
Several sprigs of fresh cilantro
To make the onions, combine the vinegars, lime juice, sugar, and salt in a large Mason jar. Screw on the top and shake vigorously to dissolve the sugar. Remove the top and add the onion slices and cilantro on top. Let sit. Refrigerate leftovers for up to two weeks.
For the cremas:
8 oz. container of light sour cream
1 can chipotle peppers in adobo (find it in the Mexican section)
Juice of 1 lime
Divide the sour cream evenly into two small bowls. In one bowl, add 1 tablespoon of the sauce from the chipotles in adobo (reserve the peppers for another use). Whisk to combine. In the second bowl, add the juice of 1 lime to the sour cream. Whisk to combine.