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

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
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