Guess what? It’s taco night at our house again, and this time I went the typical “SoCal” diet route. Fish tacos!
Tacos are a staple weekly dish in our house, but more importantly fish tacos are a staple in SoCal meal plans, too. Growing up in the San Diego area gave me a variety of choices for enjoying fish tacos – aside from the typical restaurants - Wahoo’s Fish Tacos, Rubio’s Fresh Mexican Grill and a couple local fish house & Mexican restaurants. There is something that I have always loved about the crispy beer batter fish paired with the ultimate creamy fixings, it’s always a sweet reminder of good ole’ San Diego, too.
I have had this recipe saved since the beginning of the year, and have been patiently waiting for my beloved mahi mahi or halibut to be freshly stocked. There might be a little debate about the best kind of fish tacos –fried or grilled. I like it both ways, but the healthier version is a little bit more appealing and easier on the hips. This was a great recipe because it’s a couple basic ingredients added to a marinade and pan-grilled quickly for a fast dinner at home. I’ll drink my extra calories instead and have my beer on the side for the ultimate SoCal meal!
Simple, easy, and delicious!
Adapted from Epicurious - Lourdes Castro
½ red onion, thinly sliced
1 ½ cups red wine vinegar or white wine vinegar
¼ cup olive oil
1 ½ teaspoons ancho chile powder
1 ½ teaspoons dried oregano
½ teaspoon ground cumin
½ cup lightly packed fresh cilantro leaves, chopped, plus extra for garnish
1 jalapeno, stemmed and chopped
1 pound flaky white fish (mahi mahi, halibut or cod)
Fresh corn tortillas
Pico De Gallo - or fresh tomato salsa
Limes, cut into quarters
In a small bowl, place the red onions in and cover with enough red wine vinegar to the top of the onions. Cover with saran wrap and set aside until ready to use. (let the onions pickle for at least 30 minutes).
In another small bowl, combine the spices - ancho chile powder, oregano, cumin, chopped cilantro, jalapeno. Stir in the olive oil and mix until combined. Place the fish in a shallow platter and pour the marinade evenly on both sides. Allow to marinade for at least 20 minutes.
Heat a large nonstick skillet over medium heat. Add the fish to the pan (no need for extra oil) and season the fish with salt. Cook the fish for at least 4 to 5 minutes, depending on the thickness of the fish, turn over and cook the other side for 3 to 4 minutes. Remove the pan from the heat and using a fork, carefully flake the fish in the pan, and mixing in the marinade with the flaked fish. (if fish is still not cooked all the way - heat the fish on stove top until fully cooked). Taste for seasonings. Set aside.
Warm the tortillas on stove top until they are soft and tender. (about 45 seconds on each side).
Assemble the taco, place a spoonful of the prepared fish in the center of the tortilla. Top with the pickled onions, pico de gallo and a drizzle of Mexican crema. Garnish with a wedge of lime and chopped cilantro.
Review: Hands down the best fish tacos that we have had, and honestly I might have to go back to grocery store to pick up more fish. I loved the tanginess of the pickled onions combined with the spicy marinated mahi mahi and the creaminess of the crema was absolutely delicious. Definitely a nom-alicious meal. This is a new dinner favorite and will be made over and over again in our kitchen.