Fish Tacos

The original recipe called for Ahi Tuna, however, I already had Cod and used it for this meal. Turned out beautifully, seriously it was a pretty meal to eat. The coleslaw was crunchy and had a warm heat to it from the chipotle peppers. The pickled red onions rocked - thin and tangy with a little bit to them. Top all that off with some creamy avocado slices and hot sauce/lime juice = deliciousness in your mouth. We couldn't stop eating dinner - ha ha!

There was not much "cooking" involved as all you have to do is sear the fish for minutes and heat up tortillas - yum. I also have so many jalepenos right now so I've been making "quick poppers" as I did for a side dish to this meal. All I did was sliced the jalepenos in half, then take out the seeds and stuff them. The stuffing I used was cream cheese, shredded cheese, S&P and garlic powder. Bake them at 350º for 20 minutes, yes please!

Fish Tacos      

Serves 2

Fish Tacos with Pickled Red Onion, Slaw & Avocado

ingredients

• 2 cups shredded cabbage
• 1 tbsp olive oil mayo
• Juice of 1/2 lime, plus wedges for serving
• 1/4 tbsp canned chipotle in adobo

• Kosher Salt & Freshly Cracked Black Pepper

• 1/4 tbsp EVOO
• 6 oz fresh cod fillet
• 4-6 corn tortillas, warmed
• 1 ripe avocado, sliced
• 1 medium red onion, very thinly sliced
• 1 cup apple cider vinegar
• 1 tbsp each kosher salt & sugar
• Hot sauce

directions

1. Whisk together the mayo, lime juice and chipotle in a large mixing bowl that has a lid. Season with S&P to taste, then add the cabbage and toss to coat. Place in fridge to let the flavors meld for at least 30 minutes or longer. Make the onions by combining the apple cider vinegar, salt, sugar and 1 cup hot water to a bowl. Whisk until the sugar/salt dissolve. Place the sliced onions in a large mason jar and then pour the hot mixture on top, seal and let sit at least 30 minutes to an hour to develop more flavor. This will last in the fridge for up to a week.

2. Heat oil in a nonstick skillet over medium-high heat. Season the fish with S&P, EVOO on both sides. Once skillet is hot, sear the fish on each side for 2-3 minutes depending on the thickness of the fish.

3. Meanwhile, heat the tortillas until slightly charred on both sides, keep warm.

4. Make your tacos by adding fish first, then avocado, red onions, slaw and a dash or two of hot sauce and/or lime juice.

Quick Poppers

Enjoy!

This recipe was adapted from Cook This Not That.