Fish Tacos with Avocado and Pickled Red Onions
Who said that it has to be beef or pork! Fish is a wonderful filling to the classic taco. I have to say that this recipe was a big hit with 3 of the 4 family members, the 4 year old ate everything separately. First thing to do is the pickles. I always wanted to try this, since sampling Talid’s and definitely better than the jars from the grocery stores!
Pickled Red Onion
The Pickled Red Onions:
- 1 cup of sliced red onions
- 4 tbsp of freshly squeezed lime juice
- 1/4 cup of jarred pickled jalapeños
- 1/4 of the pickle brine
- 1/4 tsp salt
Bring this to a boil on medium high heat in a sauce pan, transfer into a bowl and place in refrigerator for at least 15 minutes.
Avocado Relish
Next is the avocado relish. Use a fork to mash up 1 ripe avocado, 1 tablespoon of chopped cilantro, 2 tablespoon of minced red onions, and a healthy squeeze of lime juice. Season with salt + pepper.
Cornmeal Breaded Fish
And finally the fish. Simply use a nice white fish such as cod and cut into 1 inch strips. season with salt + pepper. In a shallow dish with cornmeal, dredge the fish, and place into a hot pan with 1/2 cup of oil and cook until golden crisp! Get some tortilla, heat them up in the microwave or oven, add the fish strips, avocado, pickled red onions, and a sprig of cilantro! Absolutely delicious!!!
Filed under: Dinners, Home Cooking, avocado, cornmeal, family dinner, fish tacos, jalapenos, pickled red onions, relish
