Recipe Index

Ingredients

• 1 medium red onion, thinly sliced
• 1½ cups red wine vinegar
• ¼ cup extra-virgin olive oil
• 1½ tsp. ancho chile powder
• 1½ tsp. dried oregano
• ½ tsp. ground cumin
• ¼ cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
• 1 jalapeño, stemmed, seeded if desired, and finely chopped
• 1 lb. flaky white fish fillets (such as mahi-mahi or cod), cut into 4 pieces
• Kosher salt
• 8 fresh corn tortillas
• Crema mexicana, fresh salsa, hot sauce, and lime wedges for garnish

Method

1. Cover the sliced red onion with the red wine vinegar in a small bowl and leave the slices to pickle for at least 30 minutes.
2. Stir the olive oil together with the ancho chile powder, dried oregano, ground cumin, chopped cilantro and finely chopped jalapeño in a shallow dish, add the fish pieces and turn them until both sides are coated, then marinate the fish for 20 minutes.
3. Cook the fish in a nonstick pan over medium-high heat, seasoned with kosher salt, for 4 minutes without disturbing it, then turn the pieces and give them 2 minutes more — the marinade in the pan means no extra oil is needed.
4. Take the pan off the heat and flake the fish roughly with a fork, stirring the flakes through the marinade stuck to the bottom of the pan, and check the seasoning.
5. Warm the corn tortillas four at a time in the microwave for 45 seconds, sandwiched between slightly dampened paper towels, and keep the warmed tortillas covered with a towel while you repeat with the rest.
6. Spoon a heaping spoonful of flaked fish into each tortilla and top the tacos with drained pickled onion, crema mexicana, fresh salsa, hot sauce and extra cilantro leaves, with lime wedges for squeezing over.

Cook: 15 minutes · Total: 35 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data