- 4
Ingredients
- Easy Pickled Carrots and Peppers:
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 8 3 ounce pieces of tilapia, skin removed
- 1 tablespoon vegetable oil
- 8 white corn tortillas
- 1 jalapeño, thinly sliced
- 1/2 cup cotija cheese
- 1/2 cup cilantro leaves
- 1 avocado, sliced
- Pickled carrots
- 2 limes, quartered
- 5 cups white vinegar
- 1 cup water
- 4 teaspoons pickling salt
- 2 teaspoons sugar
- 2 pounds jalapeños peppers or banana peppers pepperocini, washed and stemmed, and cut into 1/4″ rounds
- 1 carrot, peeled and sliced into 1/4 inch slices (3-5 slices per jar)
- 4 mexican green onions (white part only, 1 per jar)
- 9-12 cloves of garlic, 3 per jar
Preparation
Step 1
Carrots and Peppers:
1. Prepare boiling water bath and keep jars and lids hot (tips here)
2. Combine vinegar, water, salt and sugar in a stainless steel or enamel non-reactive 2-quart saucepan, bring to a boil then turn to low and cook until sugar and salt dissolve. Cover and keep hot.
3. In clean hot jars, layer 3 cloves garlic, 1 Mexican green onion and 3-5 slices of carrot. Pack jars with jalapeños, packing tightly but careful not to crush. Pour hot brine over the top of jalapeños. Tap jars on countertop to remove any bubbles. Wipe rims, apply canning lids and tighten bands on jars.
4. Process bottles in a boiling water canner for 10 minutes. Cool and store in dark place for up to one year.
Tacos:
Mix the cumin, chili powder, smoked paprika, onion powder and kosher salt in a small bowl. Season the tilapia pieces well with the spice mix.
Heat a cast iron skillet on high and warm the tortillas on both sides, until lightly browned, about 4 minutes per tortilla.
Heat 1/2 tablespoon of oil in the cast iron skillet and cook for about 3-4 minutes on both sides, depending on the thickness of the fish.
Top each tortilla with a slice of fish, jalapeño slices, pickled carrots, cotija cheese, avocado slices and cilantro leaves. Serve with lime wedges.