Fish Tacos With Pickled Onions And Chilies

By á-174942

Ingredients

• PICKLED ONIONS:
• 1 cup red wine vinegar
• 6 tablespoons frozen orange juice concentrate thawed
• 1/3 cup sugar
• 1 1/2 teaspoons dried Mexican oregano
• 2 bay leaves (optional)
• Kosher salt to taste
• 2 large red onions thinly sliced
• MARINADE:
• 1 large white onion cut up
• 2 garlic cloves
• 3 serrano chilies stems removed
• 1 bunch fresh cilantro cut large pieces
• 1 cup fresh lime juice
• 2 tablespoons honey - (to 3)
• Kosher salt to taste
• TACOS:
• 1 1/2 pounds Chilean sea bass fillet cut large cubes
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 3 tablespoons olive oil - (to 4)
• 1 1/2 cups finely-shredded romaine lettuce
• 12 corn tortillas warmed
• 1/2 cup canned pickled jalapeño strips
• 3/4 cup crema
• 6 lime wedges

Details

Servings 12

Preparation

Step 1

To make the pickled onions, in a bowl, combine the vinegar, orange juice concentrate, sugar, oregano, bay leaves and salt. Stir until the sugar is dissolved. Add the red onions and stir to coat evenly. Cover and let stand at room temperature, stirring occasionally, for 6 to 8 hours. Refrigerate, covered, until ready to use. The pickled onions will keep for up to 1 month.

To make the marinade, in a food processor, combine the white onion, garlic, chilies, cilantro and lime juice. Process until a coarse puree forms. Season with honey and salt. The flavor should be a balance of tart, sweet, salty and spicy. Pour into a bowl, add the fish and turn to coat. Cover and marinate at room temperature for 2 hours or refrigerate for up to 4 hours.

Remove the fish from the marinade, scraping off the excess, and set aside on paper towels. Season the fish with salt and pepper.

In a large fry pan over medium-high heat, warm the olive oil. Add half of the fish and brown, turning as needed, until well seared, 1 to 2 minutes per side. Transfer the fish to a plate. Repeat with the remaining fish. Break the cubes of cooked fish into smaller pieces and keep warm.

To assemble each taco, place 2 tablespoons of the lettuce in the center of a warmed tortilla and top with about one-twelfth of the fish. Add 2 or 3 strips pickled jalapeño and 1 tablespoon of the pickled onions. Drizzle with 1 tablespoon of the crema. Serve with lime wedges.

This recipe yields 12 tacos; 6 servings.