Fish tacos consist of seafood such as cod, halibut or shrimp, as many toppings as you want, and a tortilla shell to hold it all together. Rather than write out long processes for ways to cook the seafood, I’m going to direct you to a few websites with excellent recipes. You can also simply grill or pan-fry them, seasoned with your favourite Tex Mex seasoning.
Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further. Cram the sliced onions into a large mason jar.
Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper. Pour the hot syrup over the onions; cover them and if time allows, let rest overnight in the refrigerator before use.
Because sugar and vinegar are such great preservatives, these pickled onions will last indefinitely in your refrigerator. They’re at their best after a day or two in your fridge, once their flavours have had a chance to mature.
1 cup plain Greek yogurt (can also use 50/50 mix of yogurt and mayo)
½ cup tightly-packed fresh cilantro (can serve on the side if you have cilantro haters)
¼ cup freshly-squeezed lime juice
1 Tbsp honey
½ tsp ground cumin
½ tsp fine sea salt
¼ tsp freshly-cracked black pepper
3 green onions (just the green parts)
2 garlic cloves
1 jalapeño or serrano pepper, stemmed and cored (optional)
1 (14 oz.) bag coleslaw mix (or make your own of 7–8 cups mix of mostly cabbage and one or two grated carrots)
Instructions
For dressing, place all ingredients except coleslaw mix in bowl of a food processor and puree until smooth. Just before serving, mix enough dressing to moisten the cabbage. Don’t drown it in dressing, as It will get a bit runnier as it sits.
1 Tbsp chipotle chile in adobo sauce puree (see note)
1 Tbsp lime juice
¼ tsp fine sea salt
Instructions
Mix all ingredients together in a small bowl. Store in fridge.
Notes
Chipotle Chilies in Adobo sauce are smoked jalapenos in a super flavourful sauce and come in a little 6 oz. tin. But you only need a bit at a time, so what do you do with the rest? Here’s my solution. Put the tin contents in a blender and puree. Place it in a freezer bag and squeeze out all the air. Label with date and contents and place in freezer. When you need to add a delicious smoky flavour to a dish, just break off a frozen piece and add it to whatever you’re cooking.
