FISH TACOS Recipe

In a small heatproof bowl or jar combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Stir until sugar and salt dissolve.

Add 1 cup thinly sliced red onion, press down to submerge, cover and let sit at room temperature for at least 20 minutes (or refrigerate for up to 2 weeks). Stir once before using.

Bring a small saucepan of water to a simmer. Add 8 oz husked tomatillos and 1 jalapeño and simmer for 5–7 minutes until tomatillos soften and skins start to blister.

Transfer tomatillos and jalapeño to a blender. Add 1/4 cup roughly chopped white onion, 1 garlic clove, 1/4 cup cilantro leaves, 1 tbsp lime juice, 1 tsp olive oil and 1/2 tsp salt. Blend until smooth, adding up to 2 tbsp water to reach a pourable sauce consistency. Taste and adjust salt or lime.

Chill in refrigerator while you prepare fish (sauce can be made ahead).

Pat 1 lb cod fillets dry and cut into 1–1.5-inch wide strips.

In a bowl combine 2 tbsp lime juice, 1 tbs olive oil, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add fish strips and toss to coat. Let marinate 10–15 minutes (no longer than 30).

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbsp vegetable oil. When shimmering, add fish pieces in a single layer (cook in batches if needed). Sear 2–3 minutes per side until opaque and just flaking. Remove to a plate and keep warm.

Warm 8 corn tortillas: heat a dry skillet over medium-high and warm each tortilla about 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 30–40 seconds.

Spread about 1–2 tbsp tomatillo sauce on each tortilla. Divide cooked cod among tortillas (about 2 oz fish per taco).

Top each taco with pickled red onion (about 1 tbsp), sliced avocado (2–3 slices), thinly sliced fresh jalapeño to taste, a spoonful of sour cream (about 1 tbsp), and a sprinkle of crumbled queso fresco and chopped cilantro.

Serve immediately with lime wedges on the side. Optional: substitute prawns (add $2) by swapping 1 lb peeled prawns for the cod and reducing cook time to 1–2 minutes per side until pink and opaque.