Chula Vista Fish Tacos with Pickled Onions and Carl

Name: Chula Vista Fish Tacos with Pickled Onions and Carlsbad Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds firm white fish such as rockfish, halibut or tilapia, skin removed; One 12-ounce bottle Mexican or pilsner beer; 1 tablespoon chili powder; 1 tablespoon brown sugar; 2 teaspoons kosher salt; 1 teaspoon ground cumin; 4 cloves garlic, minced; Zest of 1 lime plus juice of 2 limes; 3 tablespoons canola oil; 12 corn tortillas; Carlsbad Cream, recipe follows; 4 cups shredded napa or green cabbage; Pickled Red Onions, recipe follows; Lime wedges, for serving; 3/4 cup sour cream; 1/4 cup mayonnaise; 1 teaspoon hot sauce; 1/2 teaspoon kosher salt; 1 lime, zested; 1 cup red wine vinegar; 2 tablespoons sugar; 1 teaspoon kosher salt; 1 teaspoon dried oregano; 1 red onion, thinly sliced

Servings: persons

2 pounds firm white fish such as rockfish, halibut or tilapia, skin removed
One 12-ounce bottle Mexican or pilsner beer
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon ground cumin
4 cloves garlic, minced
Zest of 1 lime plus juice of 2 limes
3 tablespoons canola oil
12 corn tortillas
Carlsbad Cream, recipe follows
4 cups shredded napa or green cabbage
Pickled Red Onions, recipe follows
Lime wedges, for serving
3/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1 lime, zested
1 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon dried oregano
1 red onion, thinly sliced

1
Place the fish in a resealable bag or container.
2
Combine the beer, chili powder, brown sugar, salt, cumin, garlic and lime zest and juice in a large bowl.
3
Give it a good stir and pour it over the fish.
4
Marinate the fish for 30 minutes in the refrigerator.
5
Preheat a grill or grill pan over medium-high heat.
6
Take the fish out of the marinade and pat dry completely.
7
Brush the fish with the oil and grill until browned, 3 to 4 minutes per side.
8
Transfer to a plate, cover with foil and let rest for 5 minute.
9
Slice each fillet into slices.
10
Heat the tortillas on the grill for about a minute, or wrap them in a damp towel and microwave until warm, soft and pliable, about 1 minute.
11
Spread some of the Carlsbad Cream onto the warmed tortillas.
12
Place a few slices of fish on top of each and then top with some cabbage and Pickled Red Onions.
13
Serve with lime wedges on the side.
14
Combine the sour cream, mayonnaise, hot sauce, salt and lime zest in a medium bowl and stir.
15
Cover and refrigerate until ready to use.
16
Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved.
17
Add the oregano and onions, cover and allow to rest for 2 hours.
18
Store in a jar or resealable glass container in the refrigerator for up to a month.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 pounds firm white fish such as rockfish, halibut or tilapia, skin removed, One 12-ounce bottle Mexican or pilsner beer, 1 tablespoon chili powder, 1 tablespoon brown sugar, and more.

Yes, Chula Vista Fish Tacos with Pickled Onions and Carlsbad Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chula Vista Fish Tacos with Pickled Onions and Carlsbad Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions