Grilled Fish Tacos with Pickled Onions and Avocado Crema
Chile nails the sweet spot between the pungency of a NZ Sauv Blanc and the mineral-citrus-herbal character of those from Loire. However, all three can stand up to the intense bite of cilantro and pickled onions without overwhelming the fish inside.
It seems unfair that Southern Californians can live the year-round lifestyle a good fish taco embodies. For everyone else, summer is the perfect time to imitate laid-back Baja life. This easy recipe calls for grilled fish instead of fried. Not only is it healthier, but the onions and crema pack plenty of flavor into each taco.
Serves 4; Total time: 40 minutes
8 corn or flour tortillas
1 lb. firm-fleshed white fish fillet such as mahi-mahi, cod, or haddock, skin removed 1/4 cup vegetable oil
1 1/2 teaspoons garlic powder
2 cups shredded cabbage
1/4 cup chopped cilantro
2 limes, quartered
Salt and pepper, to season
Pickled Red Onions
1 small red onion, halved and sliced thin
2 fresh jalapeños, stemmed and sliced into thin rings (seed for less heat)
1 cup white wine vinegar
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon salt
1 ripe avocado
1 cup sour cream or Greek yogurt
Juice of one lime
1/2 tsp. salt, plus more, to taste
1. Prepare pickled onions. Combine onion and jalapeños in medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion/jalapeños and let sit for at least 30 minutes. Refrigerate for up to 2 days.
2. Prepare avocado crema. Halve and pit avocado. Scoop flesh into a food processor. Add the sour cream or yogurt, lime juice, and salt. Blend until smooth. Transfer crema to a small bowl, cover and refrigerate for up to 2 days.
3. Preheat grill to medium-high heat. Rub room-temperature fish filets generously with oil then season with salt, pepper, and garlic powder. Clean grill grates and brush with oil (to prevent sticking). Place fish on grill. Cook about 3 minutes per side, or until cooked through. Place tortillas on grill, away from direct heat, to warm. Transfer fish and tortillas to a plate. Roughly slice fish into pieces, then divide between warmed tortillas. Top with pickled onion mixture, cabbage, cilantro, and drizzle with avocado crema. Serve with lime wedges.