Recipe

Fish Tacos Recipe

	Shartman / All my dishes 2 years, 6 months ago Fish Tacos Prep:10m Cook:10m Servings:4	Shartman
	fish taco

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Recent Gawkers

Ingredients

1/4 head green cabbage

1/4 cup cider vinegar

1 tsp sugar (or more to taste)

1 1/2 tsp salt (or more to taste)

1 dash ground ancho pepper (or more to taste)

1 1/2 lbs. skinless, boneless cod, haddock, or pollock, cut into 1/2-inch cubes

5 Tbs lime juice (or more to taste)

1 jalapeno pepper, seeded and finely chopped

1/3 cup olive oil

1 avocado, peeled and pit removed

1 clove garlic, chopped

3 Tbs chopped cilantro leaves

2 Tbs canola oil

1/4 cup water

1 1/2 large tomatoes, seeded and finely chopped

1/3 pineapple, peeled, quartered through the core, core removed, and very thinly sliced into 1 1/2-inch strips

1/4 red onion, finely chopped

12 6-inch tortillas

Directions

Core the cabbage. Halve it lengthwise, then slice it very thinly into shreds. In a serving bowl, mix together the cabbage, vinegar, 1 teaspoon sugar, 1 teaspoon salt, and ancho, if using. Refrigerate for 30 minutes.

In another large bowl, combine the fish, 3 tablespoons lime juice, and half the jalapeno. Season generously with salt. Stir in the oil. Refrigerate for 30 minutes.

In a blender combine the avocado, garlic, remaining jalapeno, 1 tablespoon of the cilantro, 1/2 teaspoon salt, the remaining 2 tablespoons lime juice, canola oil, and water. Pulse the mixture until smooth. Taste for seasoning and add more lime juice or salt, if you like. Transfer to a serving bowl.

In another serving bowl, sprinkle the tomatoes with a pinch of salt and of sugar.

Place the pineapple in a serving bowl, the onion in another, and the remaining 2 tablespoons of cilantro in a third. Set aside.

Drain the fish in a colander. Heat a large skillet over medium-high heat. When it is hot, cook the fish, stirring often, for 4 minutes or until it turns opaque. Use a slotted spoon to transfer the fish to a serving bowl; keep warm.

Heat a cast-iron skillet over high heat. Heat each tortilla for 10 seconds on a side. Wrap in foil to keep warm.

At the table, spread about 3 spoonfuls of fish down the center of a tortilla. Sprinkle with onion, pineapple, tomatoes, cilantro, cabbage, and avocado sauce, and roll up the sides.

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