One of the simplest and easiest cooking methods to enjoy a tasty fish taco is utilizing your oven broiler. It works wonders for quick cooking foods such as fish and shrimp. I love it for broiling poblanos and salsa ingredients when I want it done quick. This taco recipe was inspired by these delicious fish tacos I enjoyed while in Texas. My family treated me to a delicious lunch at the popular Central Market in Austin. It honestly has some of the most fresh and tasty foods in the area. The service is always excellent and quick. Their fish was grilled, was about the only difference compared to my version. Their tortillas were larger than mine, but the tacos came out piled high just like my pictures. The slaw is a must for any fish taco as far as I am concerned. And this is a fish taco that is fairly healthy with no frying involved.
Yields up to 4 servings
1 small sweet onion, finely diced (about 1 cup)
1 -2 cloves garlic, minced
1 teaspoon crushed chile flakes(I used chile piquin)
- if you prefer, you could add 1 serrano or jalapeño pepper, minced
1 tablespoon cilantro, minced
1/2 teaspoon mexican oregano, crushed
Zest and juice of 1 lime
Zest and juice of 1/2 orange
1/3 cup olive oil
salt and pepper to taste
3 to 4 cod fillets or your favorite white fish (about 1 pound)
Tip~I was out of cilantro when I prepared this recipe, but would suggest adding it in.
For Cabbage Slaw
2 cups cabbage, shredded
1 carrot shredded
1/3 red onion, thinly sliced
1 fresh serrano or jalapeño pepper, minced
1/3 cup mayo
Juice of 1 lemon or lime
1 tablespoon agave nectar
A dash or two of habanero hot sauce
Salt and pepper, to taste
1. In a bowl, combine all of the ingredients for the cabbage slaw. Taste for salt and pepper, cover and set aside.
2. In another bowl, combine all of the ingredients for the sweet onion marinade/topping. Taste for salt and pepper, let sit for 20 minutes. When ready, adjust the top shelf in oven so it’s 10 inches below the broiler. Preheat broiler to high for 5 minutes.
3. Lightly season the fish with salt and pepper. Place fish in baking pan and spoon on half of the sweet onion marinade/topping. Place under broiler and broil for 15 to 20 minutes or until the fish flakes easily. remove from oven, cover tightly with foil paper and let sit for 5 minutes.
4. Remove foil, flake fish into pieces. Serve with warm corn tortillas, remaining sweet onion topping, cabbage slaw, chunky avocado/tomato, salsa verde, lime and crushed chile piquin or red pepper flakes. Yields 4 servings.
Instead of the traditional guacamole, I combined chunky, diced, avocado with roma tomato, added some lime juice and salt.
Garnish with your favorite Salsa Verde Recipe. Go to the bottom of blog post to find this salsa recipe on site.
I prepared fresh corn tortillas for the fish tacos. To see full recipe, click onto picture above. For chile infused tortilla, add 1 to 2 teaspoons of mild chile powder to the hot water before mixing into the masa harina.
Click onto picture above to see three recipes and variations for Salsa Verde.