Pescado Tacos Recipe

Place thinly sliced red onion in a heatproof bowl or jar.

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a small saucepan and bring to a simmer just until sugar dissolves, about 1–2 minutes. Let cool 1–2 minutes.

Pour warm pickling liquid over onions, press down so liquid covers onions. Let sit at room temperature 20–30 minutes for quick pickle, or refrigerate at least 1 hour for more flavor. Keep refrigerated until serving.

In a medium bowl combine shredded green and red cabbage and chopped cilantro.

Whisk together 2 tbsp lime juice, 3 tbsp mayonnaise, 2 tbsp sour cream, 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat. Taste and adjust salt or lime as needed. Refrigerate while you prepare the fish so flavors meld.

Pat fish fillets dry with paper towels and cut into 1" strips or 2–3" pieces suitable for folding into tortillas.

In a shallow bowl whisk together 3 tbsp fresh lime juice, 1 tbsp olive oil, minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper to form the marinade.

Add fish pieces to the marinade and turn to coat. Marinate 10–15 minutes (no more than 30 minutes so acid doesn't start cooking the fish).

Cook the Fish

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbsp cooking oil. When oil shimmers, add fish in a single layer without crowding. Cook 2–3 minutes per side until exterior is lightly browned and fish is opaque and flakes easily (internal temp ~145°F/63°C). Remove to a plate and keep warm. For flaky crisp edges, you can sear a minute longer per side.

In a small bowl whisk together 1/2 cup Mexican crema (or sour cream), 1 tsp hot sauce, 1 tbsp lime juice and 1/4 tsp salt until smooth. Taste and adjust heat or lime if desired.

Warm tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable, or wrap stack in foil and warm in a 300°F oven 8–10 minutes.

Assemble tacos: spread a thin line of crema sauce across each tortilla, add a portion of slaw, 2–3 pieces of cooked fish, a few pickled onions, a couple avocado slices, and finish with extra cilantro leaves.

Serve immediately with lime wedges to squeeze over tacos.

Leftovers: store fish separately from tortillas and toppings in airtight containers in the refrigerator up to 2 days. Reheat fish gently in a skillet or oven.