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Fish tacos are a great dinner when you’re looking for something light and fresh on an early spring night. The best thing about a taco is that you can customize it to include your favorite flavors! Here’s one that my family loves.
1 and 1/2 pounds (680 grams) cod or any otherfirm white-flesh fish
1 tablespoon smoked paprika
1 teaspoon onion powder
2 teaspoons Pereg Garlic Powder
1 teaspoon Pereg Cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
8–10 soft tortillas (gluten-free, if needed)
1 jalapeño, sliced (optional)
1/4 cup chopped fresh cilantro
1 red onion, thinly sliced
1/4 cup ume plum vinegar
1/4 cup Tuscanini Olive Oil
1 teaspoon salt
1 ripe avocado
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
salt, to taste
pepper, to taste
In a small bowl, mix the vinegar, oil, and salt.
Add the sliced red onions. Let them sit in the vinegar mixture for at least 30 minutes.
Preheat a skillet over high heat.
In a small bowl, mix together the smoked paprika, onion powder, garlic powder, cumin, chili powder, cayenne pepper, and salt.
Pat the fish dry and then rub the spice mix all over the fish.
Once the skillet is hot, place the fish in the skillet and cook for three to four minutes on each side, or until blackened and cooked through.
While the fish is cooking, warm the tortillas in a dry skillet over medium-high heat until they’re slightly browned and pliable.
In a blender or food processor, blend together the avocado, sour cream, cilantro, garlic, lime juice, salt, and pepper until smooth.
Adjust seasoning to taste.
Place a piece of fish in each tortilla and top with pickled onions, avocado crema, and jalapeño.
Add a sprinkle of chopped cilantro on top.
Photography and Styling by Sina Mizrahi
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