Low-Maintenance Fish Tacos Recipe

Name: Low-Maintenance Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pickled onions; 1 red onion; 1 tablespoon salt; 2 tablespoons sugar; 1 part water; 2 parts cider vinegar; For the fish tacos; 3/4 pound pollack or hake or other good white fish; Kosher salt; 1/2 teaspoon ground cumin; 1/4 teaspoon ground ancho chile or chipotle; 1 tablespoon olive oil; Pickled onions; 1 avocado, cut into 1/8-inch slices, lengthwise; 1 bunch cilantro, washed and dried; 2 limes, each cut into 6 wedges; 12 corn tortillas; Hot sauce of your choice (we like Cholula)

Servings: persons

For the pickled onions
1 red onion
1 tablespoon salt
2 tablespoons sugar
1 part water
2 parts cider vinegar
For the fish tacos
3/4 pound pollack or hake or other good white fish
Kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground ancho chile or chipotle
1 tablespoon olive oil
Pickled onions
1 avocado, cut into 1/8-inch slices, lengthwise
1 bunch cilantro, washed and dried
2 limes, each cut into 6 wedges
12 corn tortillas
Hot sauce of your choice (we like Cholula)

1
Slice the onions very thinly and put them in a microwaveable container. Add the salt and sugar. Cover everything with 1 part water to 2 parts vinegar.
2
Microwave for 1 minute, stir, and microwave for another minute. Cool, then refrigerate overnight (if you have time).
3
Heat the oven to 350u00b0 F. Season the fish with salt, then the cumin and chile. Lay the fish in a baking dish, and sprinkle with the olive oil.
4
Meanwhile, set out the pickled onions. Slice the avocado and put it in a bowl (I like to squeeze a little lime juice over it so it doesn't brown). Wash and dry the cilantro and pile it on your counter. Do the same with the lime wedges.
5
When the oven is hot, bake the fish until just cooked through, about 10 minutes. While the fish roasts, place a large skillet over medium high heat. Add as many tortillas as you can - probably just 2 - and toast for a minute or two on each side, just enough to warm through and leave a light toasting mark; be careful not to let them dry out. Keep the warm tortillas piled under a clean tea towel.
6
When the fish is ready, serve it with the warm tortillas and all the fixins, and let everyone have at it, making their own dream fish tacos.

362

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.

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 18 ingredients. The key ingredients include: For the pickled onions, 1 red onion, 1 tablespoon salt, 2 tablespoons sugar, and more.

Yes, Low-Maintenance Fish Tacos 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!

Low-Maintenance Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions