Spicy Fish Tacos

This post is about to make a couple of my peeps pretty happy.  I’ve been making these fish tacos for the last 2 years or so and they have become a fan favorite in our group.  I like these for a number of reasons – mostly because they are so simple to make! But also because they are healthy AND crazy delicious.

These little fellas are made with spicy fish, an avocado sauce and pickled onions.  Super simple ingredients that together make for an excellent little meal.

I’ve broken it down into a few parts here.  Bare with me and trust… it’s real stinkin’ easy.

First stop – pickle dem onions!

  • 1 large Red Onion
  • 1 Cup Apple Cider Vinegar
  • 2 Cloves Garlic
  • 1 tsp Salt

The pickled onions are best when made in advance so that they can chill for a few hours and really get flavorful and colorful.  I usually prepare these the day before I plan on making the tacos.

To start, get a pan of water boiling on the stove top.  Slice your red onion and blanch them in the boiling water for a minute or so.  Drain the water and then return the onions to the pan.  Add the cider vinegar and salt.  If the onions aren’t fully covered in liquid add a bit of water until they are all submerged.  Bring back to simmer and cook for 1-2 minutes.

Pour onions and brine liquid into a glass jar.  Smash the garlic cloves and add those to the mixture before covering and refrigerating.  Chill for at least a few hours before serving. These last for a few weeks in the fridge, I like to keep us stocked up.  They are tasty of lots of stuff!

Are these not the most beautiful onions you ever did see?


Next Make Your Avocado Yogurt Spread

  • 1/2 Cup Plain 0% Greek Yogurt
  • 2 Avocados (pitted and chopped)
  • 2 Tablespoons Fresh Lime Juice
  • Large Handful of Fresh Cilantro
  • 1/2 Cup Water
  • Salt to taste

This avocado yogurt sauce really makes the taco – don’t be scurred by the greek yogurt.  It’s delicious and so refreshing.

Add all ingredients into a blender or food processor and blend until smooth. Add salt to taste and don’t be afraid to add a good pinch.  That’s literally it.  Try not to eat it with your spoon, I promise you’ll want to.

Now the FISH! 

For The Tacos:

  • Small Corn Tortillas
  • Tilapia (Or any white fish you like)
  • Chipotle Chile Powder
  • Cumin
  • Garlic Powder
  • Lime
  • Salt and Pepper

If you have time to marinate your filets you should, but I’ve made them plenty of times without so don’t fret.

Pat your filets dry.  Sprinkle generously with the garlic powder, chipotle chili powder and cumin on both sides.  If you don’t have chipotle chili power you can use regular.  Use more or less of this depending on how spicy you want the fish to be.  Squeeze a generous amount of lime onto the filets and cook in a cast iron pan with olive oil until cooked through.  I like the shred the fish so that it’s easy to put into the tacos.

While the fish is cooking I like to brown my tortillas on both sides in a skillet and then set aside on a tray or platter.  If you want to simplify you can definitely just nook ’em so that they are warm – totally up to you!


Lots of times we keeps these simple and as is, but additional garnishes are fun too.  We’ve done sliced radishes, cilantro, grilled corn salsa, sliced cabbage…  My neighbor Ruth (an awesome little chef) once added mango salsa and that was pretty dope!  Get crazy in there.  Or don’t!  Whatever floats your boat!

I can’t take credit for this fab meal.  Pickled Onions Recipe comes from Epicurious and the Fish Tacos and Avo Sauce come from Isabelle Boucher at Crumb   Check ’em out!


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