Pink fish tacos with pickled onions, feta and salad topper
User Reviews
5
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Prep Time
1 hr
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Cook Time
10 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
Description
This recipe begins with marinating white fish such as cod in a mixture of lemon and lime juice, olive oil, cumin, cayenne pepper, salt, and black pepper for 30 minutes up to 24 hours. Pickled red onions are made by soaking sliced onions in a mix of white wine vinegar, sugar, and salt for at least an hour. One topping option combines crumbled feta, salsa, and a seed-fruit mix, while the other creates a slaw from shredded purple cabbage, grated carrot, mayonnaise, lemon juice, and seasoning with the same seed mix added.
Fish is pan-fried in grape seed oil until cooked through, then flaked with a fork. Corn tortillas are warmed and fried briefly before filling. Tacos are assembled with the flaked fish, pickled onions, chosen topping combo, and garnished with fresh cilantro and chives. This layering offers a combination of bright acidity, creamy feta, spicy marinade, and crunchy elements for texture contrast.
Ingredients
- ½ lb cod tilapia or sole
- 3 tablespoon lemon juice
- 3 tablespoon lime juice
- 3 tablespoon olive oil
- 1 teaspoon cumin ground
- cayenne pepper powder to taste
- salt
- black pepper
- 1 red onion sliced into rings
- ½ cup white wine vinegar you can also use only apple cider vinegar, but the resulting onions are fairly sweet, or mixture of white wine vinegar and apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
TOPPING COMBO 1:
- ½ cup feta cheese crumbled or cubed
- 2 tablespoon salsa of your choice
- ¼ cup Salad Topper or a mix of pumpkin seeds, sunflower seeds and dried cranberries, NaturSource original brand
TOPPING COMBO 2:
- 1 cup purple cabbage shredded
- 1 carrot grated
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- salt to taste
- black pepper to taste
- ¼ cup Salad Topper or a mix of pumpkin seeds, sunflower seeds and dried cranberries, NaturSource original brand
- 6 corn tortillas or Boston lettuce leaves, for tacos
- cilantro for topping, fresh
- chive for topping, fresh
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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