Flaky Fish Tacos with Marinated Red Onions and Cilantro Cream

 

I’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.

****************************************

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

*****************************************************