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Fish Tacos Recipe

Name: Purple Parrot Grill Beach Haus & Biergartens Fish Tacos Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb white fish fillets (cod, tilapia, or halibut); 2 tbs olive oil; 2 tbs fresh lime juice; 2 cloves garlic; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded; 0.25 cup fresh cilantro, chopped; 2 tbs lime juice; 3 tbs mayonnaise; 2 tbs sour cream (or Mexican crema); 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 medium red onion, thinly sliced; 0.5 cup apple cider vinegar; 0.5 cup water; 1 tsp sugar; 0.5 tsp salt; 0.5 cup Mexican crema or sour cream; 1 tsp lime zest; 1 tsp hot sauce (optional); 8 count small corn or flour tortillas; 1 medium avocado, sliced; 0.25 cup fresh cilantro leaves; 2 count lime wedges

Inspired by Purple Parrot Grill Beach Haus & Biergarten

Time45m

Serves4

Make Fish Tacos Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish and Marinade

1 lb white fish fillets (cod, tilapia, or halibut)

2 tbs olive oil

2 tbs Fresh lime juice

2 cloves Garlic

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Cabbage Slaw

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1/4 cup Fresh cilantro, chopped

2 tbs ReaLime juice

3 tbs Mayonnaise

2 tbs sour cream (or Mexican crema)

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Quick Pickled Onions

1/2 medium Red onion, thinly sliced

1/2 cup Apple cider vinegar

1/2 cup water

1 tsp sugar

1/2 tsp Celtic sea salt

Crema & Garnishes

1/2 cup Mexican crema or sour cream

1 tsp lime zest

1 tsp hot sauce (optional)

8 count small corn or flour tortillas

1 medium avocado, sliced

1/4 cup Fresh cilantro leaves

2 count Lime wedges

Cooking & Finishing

2 tsp vegetable oil or canola oil

1 tsp butter (optional, for flavor)

Method

Fish and Marinade

Prepare and marinate fish

Pat the fish fillets dry with paper towels and cut into 1–1.5 inch wide strips suitable for tacos. In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lime juice, minced garlic (use 2 cloves), 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the fish strips to the marinade, toss gently to coat, cover and refrigerate for 15–20 minutes while you prepare the other components. Do not marinate longer than 30 minutes for best texture.

Cook the fish

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 teaspoons vegetable oil and 1 teaspoon butter (optional) and let heat until shimmering. Remove fish from marinade, letting excess drip off. Place strips in a single layer (work in batches if necessary) and cook 2–3 minutes per side until opaque and flakes easily with a fork (internal temperature about 145°F / 63°C). Transfer cooked fish to a plate and keep warm tented with foil.

Cabbage Slaw

Make the slaw

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/4 cup chopped cilantro. In a small bowl whisk together 2 tablespoons lime juice, 3 tablespoons mayonnaise, 2 tablespoons sour cream, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Pour dressing over cabbage mixture and toss to coat evenly. Taste and adjust seasoning or lime as desired. Refrigerate until ready to serve.

Quick Pickled Onions

Pickle onions

Place thinly sliced half medium red onion into a heatproof jar or bowl. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon salt to a simmer just until sugar and salt dissolve. Pour hot brine over the onions, press down so slices are submerged, let cool to room temperature (about 15 minutes) then cover and refrigerate. They’ll be ready in 15–30 minutes and keep for several days.

Crema & Garnishes

Make lime crema

In a small bowl combine 1/2 cup Mexican crema or sour cream with 1 teaspoon lime zest and 1 teaspoon hot sauce (optional). Stir until smooth. Taste and add a pinch of salt or more lime juice if you want it tangier.

Warm tortillas

Warm 8 small corn or flour tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and slightly blistered, or wrap stack in foil and warm in a 350°F (175°C) oven for 10–12 minutes.

Slice avocado and ready garnishes

Slice 1 medium avocado just before serving to prevent browning. Arrange pickled onions, crema, extra cilantro leaves and lime wedges for assembly.

Assembly

Assemble tacos by placing a warm tortilla on a plate, add a small handful of slaw, 2–3 strips of cooked fish, a few slices of avocado, a spoonful of pickled onions, a drizzle of lime crema and a few cilantro leaves. Squeeze a lime wedge over each taco before eating. Repeat to make 8 tacos.

Serve immediately while fish and tortillas are warm. Leftover components (fish, slaw, pickled onions, crema) can be stored separately in the refrigerator for up to 2–3 days.