Fish Tacos
Healthy fish tacos done!!
Servings 4 Servings
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.