I cannot even begin to tell you how excited I was for this week’s recipe swap. We love Mexican food and I couldn’t wait to add another great recipe to my repertoire. So when this recipe for fish tacos landed in my inbox, I immediately started drooling. I. Love. Fish Tacos.
Chances are, if they’re on a menu, either the Husby or I will order them. And while there is a time and a place for those beer-battered fried pieces of fish, I much prefer them without when housed within a taco.
I have to admit that I stepped a bit outside of my cooking comfort zone and conquered a small fear. You see, when it comes to fish in my kitchen, I’ve really only cooked with tilapia. I’ve attempted to sear tuna a few times, but it always ended badly. I’m still trying to figure out what kinds of fish I like and while I’ve had cod before, I’d never ever thought of trying to cook with it at home. Turns out I had nothing to fear. It was quick, easy and flavorful.
This was the best dinner we’ve had in a while. The Husby immediately called it a keeper and asked me to add it into “the rotation” (I’m not sure exactly what rotation he is talking about since we tend to try new recipes 90% of the time). I did assure him, however, that this would definitely become a repeatable meal. I’m already thinking about putting it onto next week’s menu. And the next one, and the next one, and the next one….
- 1/2 Red Onion, thinly sliced
- 1 1/2 Cups Red Wine Vinegar
- 1/4 Cup Olive Oil
- 1 1/2 tsp. Chili Powder
- 1 1/2 tsp. Dried Oregano
- 1/2 tsp. Cumin
- 1/2 Cup Fresh Cilantro, chopped
- 1 Jalapeño, seeded and chopped
- 1 Lb. Cod filets
- Fresh Corn Tortillas
- Mexican Crema (or sour cream)
- Limes, quartered
- Mango Salsa, recipe below
Place the red onion in a small bowl and add enough red wine vinegar to cover. Cover with saran wrap and place in the refrigerator until ready to use. Allow at least 30 minutes for the onions to pickle.
Combine chili powder, oregano, cumin, cilantro and jalapeño in another bowl and stir in olive oil until well mixed. Spoon half of the marinade into a shallow dish, cover with fish and add the remaining half of the marinade on top. Make sure the fish is evenly marinated on both sides. Allow to marinate for at least 20 minutes.
Heat a skillet over medium heat. Add the fish and marinade to the pan and cook for 4-5 minutes on each side, until the fish is cooked through. Remove from heat and flake the fish in the pan.
In a clean skillet, warm the tortillas over medium heat until they are soft, about 30 seconds per side.
Place a spoonful of prepared fish in the center of each tortilla. Top with onions, crema, mango salsa and extra cilantro if desired. Garnish with a lime wedge.
For the Mango Salsa:
- 1 Mango, peeled and diced
- 1/2 Cucumber, peeled and diced
- 1/2 Avocado, diced
- 1/2 Jalapeño, seeded and finely chopped
- 1/3 Cup Diced Red Onion
- 1 Tbsp. Lime Juice
- 1/3 Cup Cilantro, roughly chopped
- Salt and Pepper, to taste
Combine all ingredients and mix well. Season with salt and pepper, to taste. Serve over tacos.