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–+ servings
Fish taco with pickled red onions cabbage slaw avocado and a creamy dressing

Fish Tacos, Pickled Red Onions, and Cabbage Slaw

A fun twist on one of my favorite dishes to make. Fish Tacos!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 6 People
Calories 639 kcal

Equipment

  • Saucepot
  • Nonstick Skillet
  • Baking Sheet
  • Parchment Paper
  • Squeeze Bottle (optional)

Ingredients
  

Pickled Red Onions

  • 1 Red Onion thinly sliced
  • ½ cup Water
  • ¼ cup Distilled White Vinegar
  • ¼ cup Apple Cider Vinegar
  • 1½ tbsp Agave Syrup
  • 1½ tbsp Kosher Salt

Creamy Dressing

  • ½ cup Mayonnaise
  • ⅓ cup Sour Cream
  • 1 clove Garlic
  • 2 tbsp Lime Juice fresh squeezed
  • 1 tsp Sriracha or favorite hot sauce

Cabbage Slaw

  • ½ head Green Cabbage
  • ½ head Purple Cabbage
  • 1 medium Carrot
  • ¼ cup Cilantro chopped
  • 1 large Jalapeño Pepper finely diced
  • 1 tsp Lime Juice fresh squeezed

Fish Tacos

  • 1 lb White Fish Fillets cod or tilapia are great
  • 1 Prepared Creamy Dressing from this recipe
  • 1 Prepared Pickled Red Onions from this recipe
  • 1 Prepared Cabbage Slaw from this recipe
  • 1 large Avocado
  • 12 Tortillas corn or flour
  • 1 cup Cotija Cheese or queso fresco
  • 1 tbsp Chili Powder not cayenne pepper
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Kosher Salt
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tbsp Olive Oil

Instructions
 

Prep Work

  • Preheat the oven to 375°F.
  • Line baking sheet with parchment paper.

Let's Start with the Pickled Red Onions

  • Mix water, vinegars, agave syrup, and salt together in the saucepan and bring to a very low simmer.
  • While the pickling liquid is coming up to temperature, thinly slice red onion. You want very thin strips, around ⅛-inch thin.
  • Pack red onion into a pickling jar and once the pickling liquid starts to simmer pour it over the onions in the pickling jar. Set aside and let cool / rest completely.

Get the Fish Started

  • Measure all of the spices into a sealable container. Put on the container lid and shake thoroughly to mix.
  • Lay the fish fillets out on the baking sheet and remove pin bones, if any. Dust fairly generously with the spice mix then place the sheet into the preheated oven for 20 minutes on the middle rack.
  • While the fish is cooking, make the creamy sauce and the cabbage slaw.
  • Once cooked, if desired, turn your broiler on high and broil for an additional two to three minutes for crispy edges then remove from the heat and let rest for five minutes.

Make the Creamy Sauce

  • Scoop mayonnaise sour cream into a mixing bowl. Crush the garlic clove and add it to the bowl.
  • Add lime juice and hot sauce and whisk cream together.
  • If the consistency is too thick you can thin it out by adding more lime juice or a little bit of water until it reaches your desired consistency. Transfer to the squeeze bottle for dressing, if desired.

Create the Cabbage Slaw

  • Thinly slice the green and purple cabbage and place into a large bowl. Julienne the carrot into 2-inch long strips sliced very thin and add to the cabbage.
  • Finely chop the cilantro and finely dice the jalapeño removing the pith and seeds to keep it mild, then add these to the bowl with the cabbage and carrots.
  • Toss together with the lime juice and then squeeze in about a tablespoon of the creamy dressing. Toss together to coat and season to taste.

Plating Up Your Dish

  • Preheat your skillet to medium high heat.
  • Lightly toast a couple of tortillas then while still warm, squeeze a thin line of creamy dressing down the middle of the tortilla.
  • Break up your cooked fish into chunks, and place a small pile of fish along the middle of the tortilla on top of the creamy dressing. Add a generous amount of prepared slaw, top with avocado slices and pickled onion.
  • Optionally squeeze a little bit more of the creamy dressing on top of the taco fillings.
  • Optionally crumble a bit of cotija cheese along the top of the taco fillings.

Video

Nutrition

Calories: 639kcalCarbohydrates: 54gProtein: 28gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 75mgSodium: 3882mgPotassium: 955mgFiber: 9gSugar: 13gVitamin A: 3434IUVitamin C: 80mgCalcium: 326mgIron: 5mg
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