Lisa Atwood, Rebecca Courchesne, Rick Field

Fish Tacos with Pickled Onions & Jalapeños

Name: Fish Tacos with Pickled Onions & Jalapeños
Yield: Serves 6
Cuisine: Mexican
Ingredients: 3–4 Tbsp olive oil; 1½ lb (750 g) cod or red snapper fillets; ½ cup (4 fl oz/125 ml) fresh lime juice; Lime wedges and salsa for serving; 2 serrano chiles, seeded; ½ bunch fresh cilantro (fresh coriander), chopped; 1½ cups (4½ oz/140 g) shredded green cabbage; 12 corn tortillas, heated; 24–36 Pickled Jalapeño Chiles; About ½ cup (4 oz/125 g) Mexican-Style Pickled Red Onions (facing page); 2 cloves garlic; 1 onion, cut into chunks; Salt and ground pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Any firm-fleshed fish can be used to make these addictive tacos. Serve the toppings in small bowls at the table so that diners can choose their own. Don’t forget to put out a bowl of salsa—Tomatillo Salsas and Mango-Lime Salsa are good options.

Ingredients

1 onion, cut into chunks
2 cloves garlic
2 serrano chiles, seeded

Americas
Mexico
Fish course
Pescatarian
Central America
Gluten-free

Method

To make a marinade, in a food processor, combine the onion, garlic, serrano chiles, cilantro, and lime juice. Process until a coarse purée forms. Season with salt. Transfer the marinade to a bowl.

Cut the fish fillets into cubes. Add the cubes to the marinade and turn to coat. Cover and marinate at room temperature for 2 hours or in the refrigerator for up to 4 hours.

Remove the