Fish tacos are a healthier alternative to regular tacos. Marinating the fish will ensure that the fish will be full of flavor. Garnished with red onion, cilantro and lime, this is a dish that will please your senses.
Cook time: 30min
Total: 1hr 15min
½ (55g) red onion, thinly sliced
½ cup apple cider vinegar or red wine vinegar
¼ cup olive oil
1½ teaspoons ancho chile powder
1½ teaspoons oregano, dried
½ teaspoon cumin, grounded
¼ cup cilantro leaves, chopped, plus more for garnish
1 (14g) jalapeño, seeded and chopped
½ pound flaky white fish (such as Mahi Mahi, Cod, Halibut)
8 fresh (6-inch diameter) corn tortillas
2 limes, quartered
A pinch of salt, to taste (optional)
Hot Sauce, to taste (optional)
- Add sliced onion to a small bowl and cover the slices with vinegar.
- Set aside for 30 minutes.
- Pour olive oil into a separate small bowl. Add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño to create a marinade. Mix well.
- Place the fish in a shallow dish and pour marinade over the fish. Coat the fish on both sides and leave to marinate for 20 minutes.
- After marination, heat a small skillet over medium-high heat.
- Remove the fish from the marinade and place in the hot skillet. Season the fish with salt, if desired.
- Cook the fish for 4 minutes undisturbed. Turn it over and cook for another 2 minutes.
- Remove the pan from the heat and flake the fish in the pan with a fork. Mix in any marinade that has stuck to the bottom of the pan.
- Place four tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel.
- Microwave on ‘high’ for 45 seconds or place them on a baking sheet and heat them in an oven at 325°F for 4 minutes.
- Place warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
- To serve, divide flaked fish into 4 equal portions.
- For one serving, place ½ of each fish portion onto the center of 2 warmed tortillas. Top with marinated onions. Serve with hot sauce, if desired, and lime wedges. Enjoy!