White Fish Escabeche Tacos Recipe

Name: White Fish Escabeche Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and freshly ground pepper; six 6-ounce thin fillets of white flakey fish (Alaska cod, black cod, sole, rockfish, and pollock), cut into 3-inch pieces; 1/2 cup flour, for dredging; 3/4 cup olive oil, divided; 1 large sweet onion, julienned; 2 large garlic cloves, thinly sliced; 2 carrots, julienned; 2 red bell peppers, seeded and julienned; 1 yellow bell pepper, seeded and julienned; 1 cup sherry vinegar or good quality white vinegar; 1 jalapeno or Fresno chile, sliced in thin rings (seeded if you are spice wimp like me); 2 bay leaves; 6 allspice berries; 1/4 cup roughly chopped parsley; 18 small corn or flour tortillas, for serving; chopped fresh tomato, for serving; sour cream or Greek yogurt, for serving

Servings: persons

Salt and freshly ground pepper
six 6-ounce thin fillets of white flakey fish (Alaska cod, black cod, sole, rockfish, and pollock), cut into 3-inch pieces
1/2 cup flour, for dredging
3/4 cup olive oil, divided
1 large sweet onion, julienned
2 large garlic cloves, thinly sliced
2 carrots, julienned
2 red bell peppers, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 cup sherry vinegar or good quality white vinegar
1 jalapeno or Fresno chile, sliced in thin rings (seeded if you are spice wimp like me)
2 bay leaves
6 allspice berries
1/4 cup roughly chopped parsley
18 small corn or flour tortillas, for serving
chopped fresh tomato, for serving
sour cream or Greek yogurt, for serving

1
Sprinkle salt and freshly ground pepper over fish fillets. Dredge both sides of each piece of fish in flour.
2
Heat 1/4 cup olive oil in a skillet over medium high heat until it is hot but not smoking. Working in batches, saute fillets on one side for 2 minutes to get a golden hue, then gently flip and cook for 2 minutes more. Remove fish from the pan (they will be slightly undercooked but the vinegar will finish the cooking process as it marinates the fish) and place into a non-reactive glass or ceramic baking dish.
3
Wipe out the skillet and add 3 tablespoons olive oil. Place the skillet over medium heat. Add onions, garlic, and carrots. Cook for 2 to 3 minutes to soften them slightly. Add peppers and cook for 2 to 3 minutes more. Add vinegar and bring mixture to a simmer for 2 minutes. Remove the vegetables from heat and add the remaining 1 tablespoon of olive oil, sliced chiles, bay leaves, allspice berries, and parsley. Pour this mixture over the fish. Cool to room temperature, cover, and refrigerate for at least 3 hours, or up to 12 hours.
4
Serve the fish at room temperature, with warm tortillas, chopped tomato, and cold sour cream or Greek yogurt.

1580

kcal

Calories

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Salt and freshly ground pepper, six 6-ounce thin fillets of white flakey fish (Alaska cod, black cod, sole, rockfish, and pollock), cut into 3-inch pieces, 1/2 cup flour, for dredging, 3/4 cup olive oil, divided, and more.

Yes, White Fish Escabeche 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.

White Fish Escabeche Tacos

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