Flaky Fish Tacos with Marinated Red Onions and Cilantro Cream

Flaky Fish Tacos with Marinated Red Onions and Cilantro CreamI’m pleased to report that the best fish tacos I have ever made are also the easiest fish tacos I have ever made.  I love it when that happens! Three simple components come together so well…the fish is moist and spicy, the sauce cool and creamy and the quick-marinated onions are sweet and crunchy.  This is a combination of a couple of recipes, but mainly an adaptation of one from Simply Mexican, by Lourdes Castro.

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1/2 red onion, thinly sliced

about 1 cup red wine vinegar

1/2 teaspoon sugar

1/4 cup olive oil

1 1/2 teaspoons ancho chile powder (you can use regular chile powder if you like but the fish will not be as spicy)

1 1/2 teaspoons dried oregano

1/2 teaspoon ground cumin

1/2 cup lightly packed fresh cilantro leaves, chopped (half for marinade and half for cilantro cream)

1 jalapeño, stemmed and chopped

1 pound flaky white fish, such as mahi mahi or cod, cut into 4 pieces (I use cod fish)

salt

1/2 cup sour cream

1 tablespoon lemon juice

1 tablespoon heavy cream

8 fresh corn tortillas

2 limes, cut into wedges

Marinate the onion:

Put the onion in a small bowl and pour in enough red wine vinegar to cover.  Add sugar and stir.  Set aside for at least 30 minutes.  May be kept in refrigerator several weeks.

Marinate the fish:

Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, 1/4 cup chopped cilantro, and jalapeno.  Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides.  Allow to marinate for 20 minutes.

Make the sauce:

In a small bowl, mix together the sour cream, remaining 1/4 cup chopped cilantro, lemon juice and heavy cream.  Season with salt and pepper and set aside.

Cook the fish:

Heat a nonstick skillet over medium high heat.  Remove the fish from the marinade and place in the hot pan.  Season the fish with salt.  Cook the fish for 4 minutes undisturbed, then turnover and cool for another 2 minutes or until cooked through.  Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan.  Check for seasoning and add more salt if necessary.  Set aside.

For the tacos:

Heat the tortillas, either in a hot skillet or in the microwave between damp paper towels.  Fill each tortilla with a spoonful of cilantro cream, topped with the flaked fish and marinated onions.  Serve each taco with a lime wedge to add a burst of fresh flavor just before digging in.  Serves 4

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Make Ahead Chicken Fajitas for a Crowd

When I make chicken fajitas for the family, I cook the vegetables and chicken at the very last minute.  Maybe it’s not the sizzling skillet served table side but close enough. When I have a crowd to feed, I really want to have the dirty work finished way, way in advance.  Here’s how I do it and still have super-moist yummy chicken.

1.  Day before (early):  Make marinade, Cut up onions and peppers, Marinate chicken for 3 hours.

2. Day before (later):  Cook vegetables, Cook Chicken Breasts, Cool then refrigerate together, in a large pan, covered tightly overnight.

3.  Day of party early:  Slice chicken, mix with vegetables in large Pyrex dish or roasting pan and cover tightly with foil. Wrap flour tortillas with foil and set aside. Get condiments ready.

4.  Party time:  One hour before serving place pyrex dish with chicken (still covered tightly) in 325 degree oven for 45 minutes then put the foil wrapped flour tortillas in the over as well to warm through…about 15 minutes.

Fajita Marinade 

5 cloves of garlic, minced

3 tablespoons Lowry’s Seasoning Salt

3 tablespoons ground cumin

2  1/2 teaspoons chili powder

2 teaspoons crushed red pepper flakes

5 tablespoons olive oil

1/2 cup fresh lime juice (about 6 limes)

Combine all ingredients and whisk well.

For the Fajitas

8-10 pounds of boneless, skinless chicken breasts, trimmed of any fat and pounded gently to create an even thickness.

4 large sweet onions, sliced

4 large red bell peppers, sliced

Olive oil

Flour Tortillas (or corn tortillas for gluten-free option)

Sour Cream

Salsa

Lettuce

Shredded cheddar cheese

Heat a couple of tablespoons of olive oil in your largest, heaviest skillet, cast iron is best, over medium high heat.  Saute onions and peppers, together or separately depending on the size of your skillet, until they are softened and just beginning to caramelize.  Remove to a large pan or pyrex dish and let cool while you cook the chicken.  Add a bit more oil to the pan and cook the chicken in batches, until golden brown on both sides and just cooked through.  I like to use an instant read meat thermometer to eliminate the guess work and I pull them off the heat between 150 and 160 degrees.  Pile the chicken breasts, as they are cooked, on top of the vegetables and when they are all finished, let cool then cover tightly with plastic wrap and refrigerate.

Early on the day you plan to serve the fajitas, slice the chicken into pieces, 1/3 to 1/2 inch thick then return them to the vegetables and toss to combine all, making sure to coat the chicken with the wonderful juices that will have settled to the bottom of the vegetables overnight.  Cover tightly with foil and return to the refrigerator until you are about an hour away from service.  It will take 45 minutes to an hour to warm the chicken mixture slowly, and tightly covered, in a 325 degree oven. Serve with warm flour tortillas, sour cream, salsa, lettuce, shredded cheddar cheese, avocados and any other condiments you might like to add.  Serves 25

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