One of the simplest and easiest cooking methods to enjoy a tasty fish tacos 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.
Ingredients
- 1 small sweet onion finely diced (about 1 cup)
- 2 cloves of garlic minced
- 1 teaspoon crushed chile flakes I used chile piquin
- 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
- 1 tbs cilantro I was out of cilantro, but would add it
For Cabbage Slaw
- 3 cups cabbage shredded
- 1 carrot shredded
- 1/3 red onion thinly sliced
- 1 fresh serrano or jalapeño pepper minced
- 1/3-1/2 cup mayonnaise
- Juice of 1 lemon or lime
- 1 tablespoon agave nectar or honey optional
- A dash or two of habanero hot sauce
- Salt and pepper to taste
Instructions
- In a bowl, combine all of the ingredients for the cabbage slaw. Taste for salt and pepper, cover and set aside.
- 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.
- 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.
- 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.
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.
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.
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