Tacos De Pescado Recipe

Marinate the fish

Pat the tilapia fillets dry with paper towels. In a bowl, whisk together 2 tbs olive oil, 2 tbs lime juice, minced garlic, ground cumin, smoked paprika, 1 tsp salt and 1 tsp black pepper. Coat the fillets with the marinade, cover and refrigerate for 15–20 minutes.

Grill the fish

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Brush the grates or pan with 1 tsp vegetable oil. Grill the tilapia 3–4 minutes per side, until opaque and flakey and internal temperature reaches 145°F (63°C). Remove from heat and let rest 2 minutes, then break into taco-sized pieces.

While the fish marinates, combine 1 cup white vinegar, 1 cup water, 1 tbs sugar, 1 tsp salt and the bay leaf in a small saucepan; bring just to a simmer to dissolve sugar and salt, then remove from heat. Place 1 cup thinly sliced red onion in a jar or bowl and pour the hot brine over the onions. Let cool to room temperature, then cover and refrigerate for at least 15 minutes (better if 30 minutes) before serving. Discard the bay leaf.

Prepare cabbage slaw

Toss 2 cups thinly shredded green cabbage with 1 tbs lime juice and 0.25 tsp salt. Let sit while you prepare other components so flavors meld.

Make pico de gallo

In a small bowl combine 1 finely diced tomato, 0.25 cup finely diced white onion, 0.5 seeded and minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 0.25 tsp salt. Taste and adjust salt or lime as needed. Keep chilled until assembly.

Whisk together 0.5 cup mayonnaise, 0.25 cup sour cream, 1 tsp minced chipotle in adobo, 1 tsp adobo sauce, 1 tsp lime juice and 0.5 tsp honey. Season with 0.25 tsp salt. Taste and add more chipotle or adobo for heat. Refrigerate until ready to use.

Warm 6 small corn tortillas on a dry skillet or directly over a gas flame until pliable and lightly charred, about 20–30 seconds per side. Keep wrapped in a clean towel to stay warm.

To assemble each taco: place a spoonful of shredded cabbage on the tortilla, add a portion of grilled tilapia, top with a spoonful of pico de gallo and a few pickled onion slices. Drizzle 1–2 tbs of the creamy chipotle sauce over each taco. Sprinkle with crumbled cotija and a few cilantro leaves. Serve with lime wedges on the side.

Serve immediately while fish and tortillas are warm. Leftover sauce and pickled onions can be refrigerated up to 3 days.