5.0 from 39 votes
Pink fish tacos with pickled onions, feta and salad topper
Pink fish tacos combine flaky marinated fish with bright, vinegary pickled onions and creamy feta or purple cabbage slaw, and crunchy, sweet salad topper.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 199 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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
% 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.