Pink fish tacos with pickled onions, feta and salad topper
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
199 kcal
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Course
Main Course
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Cuisine
Mexican
Pink fish tacos with pickled onions, feta and salad topper
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Pink fish tacos combine flaky marinated fish with bright, vinegary pickled onions and creamy feta or purple cabbage slaw, and crunchy, sweet salad topper.
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Ingredients
- ½ lb cod fish tilapia or sole
- 3 tablespoon lemon and lime juice
- 3 tablespoon olive oil
- 1 teaspoon ground cumin
- cayenne powder to taste
- salt and pepper
- 1 red onion sliced into rings
- ½ cup white wine vinegar or mixture of white wine vinegar and apple cider vinegar you can also use only apple cider vinegar, but the resulting onions are fairly sweet
- 1 tablespoon sugar
- 1 teaspoon salt
TOPPING COMBO 1:
- ½ cup feta crumbled or cubed
- 2 tablespoon Salsa of your choice
- ¼ cup NaturSource original salad topper or a mix of pumpkin seeds, sunflower seeds and dried cranberries
TOPPING COMBO 2:
- 1 cup shredded purple cabbage
- 1 carrot grated
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- salt and pepper to taste
- ¼ cup NaturSource original salad topper or a mix of pumpkin seeds, sunflower seeds and dried cranberries
- 6 Corn taco tortillas or Boston lettuce leaves
- fresh cilantro for topping
- fresh chives for topping
Instructions
- Wash fish and pat dry. Mix lemon juice, olive oil, cumin, chilli/paprika and salt and pepper in a shallow dish. Place fish in mixture, pouring some marinade on the fish with a tablespoon to ensure as much of the fish is covered as possible. Cover with plastic wrap, and let marinade for at least 30 minutes and up to 24 hours.
- In a small bowl, mix vinegar, sugar and salt until sugar and salt dissolve. Place onions in a jar or a bowl, and pour vinegar mixture on top. Cover and let marinade for at least an hour.
- If making Topping Combo 2, mix all of the ingredients except salad topper together and let marinade while the onions are pickling and the fish is marinading.
- When ready to eat, preheat a heavy bottomed pan to medium heat. Fry tortillas on both sides until warm, and set aside, covered.
- Add 2 TBs Grapeseed oil to pan and fry fish for 5 minutes on one side, and, lowering heat to medium, 3 minutes on the other. Remove to a plate and flake with a fork.
- When ready to assemble, set out Topping Combo 2 and all the ingredients for Topping Combo 1.
- To assemble tacos in Combo 1, layer flaked fish, pickled onions and feta, salsa, salad topper and fresh cilantro.
- To assemble tacos in Combo 2, layer flaked fish, purple cabbage and carrot slaw, salad topper and fresh cilantro.
- Serve immediately.
Nutrition Information
Show Details
Calories
199kcal
(10%)
Carbohydrates
6g
(2%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.002g
Cholesterol
39mg
(13%)
Sodium
696mg
(29%)
Potassium
247mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
126IU
(3%)
Vitamin C
5mg
(6%)
Calcium
140mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 39mg | 13% |
| Sodium | 696mg | 29% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 140mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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