Fish Tacos

 

Author: Nagi | RecipeTin Eats
Serves: 4
Ingredients
Fish Marinade
  • 1.2 lb / 600g firm white fish fillets (snapper is my favorite)
  • Zest of 1 lime
  • 3 tbsp lime juice
  • 1 tbsp chipotle powder (Note 1)
  • 1 tbsp canned jalapeno, finely chopped
  • ¼ cup cilantro / coriander, finely chopped
  • 2 garlic cloves, minced
  • 3 tbsp olive oil
  • Salt and pepper
Pickled cabbage
  • 3 cups red cabbage, finely shredded
  • 3 scallion/shallot stalks, cut on the diagonal
  • 2 tbsp red wine or white wine vinegar
  • ½ tsp salt
To Cook
  • 1 tbsp olive oil
To Serve
  • 12 small tortillas (corn or flour), warmed
  • Sour cream
  • Lime wedges
  • Cilantro / coriander
Instructions
  1. Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate – no longer than 1 hour.
  2. Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften).
  3. Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until charred and cooked.
  4. Flake into large pieces.
  5. To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!
Notes

1. While Chipotle powder is sold in most supermarkets in the US, it can be annoyingly difficult to find in Australia. 🙂 It is not sold in the major supermarkets (yet) but you can find it in fruit & veg stores, delis and gourmet/speciality stores (e.g. Herbie, Thomas Dux). It does not cost much more than ordinary spices. It can be ordered online from Firework Foods (Aus only).

If you can’t track it down, I think the best substitute is ½ tbsp each SMOKED paprika, cumin and cayenne pepper.

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