Description

Enjoy Tania Goulart’s super-duper quick fish tacos recipe right here, right now.

Ingredients

Scale

2 lb flakey whole white fish (preferably halibut), butterflied by your butcher OR two inch thick filets, skin-on, totaling 1- 1.5 lb
1 large red onion, divided, ¾ cut into large slices and ¼ sliced paper thin for garnish
3 limes, divided, 1 juiced, 2 cut into small wedges for garnish
2 large garlic cloves, minced or pounded into a paste
1 cup well chopped cilantro, reserve ½ cup for garnish
2 jalapeño peppers, 1 roughly chopped and smashed a bit with the side of your knife, 1 sliced paper-thin for garnish (ONLY use seeds if you like spice, otherwise remove carefully)
2 tblsp extra virgin olive oil
2 tsp coarse salt
1/8 tsp cayenne pepper
¾ cup shredded cabbage
3 radishes, halved and sliced paper thin, for garnish
6 six-inch corn tortillas, (preferably fresh and La Palma brand)
6 to 8 small tomatoes – ie. plum, cherry (optional)

Additional Garnishes

3 tbslp of sauce from canned chipotle in adobo (found in any Mexican foods section) mixed into 1 cup of crème fraiche or sour cream. (SO GOOD!)
½ cup Cotija Cheese and Queso Fresco
1 super ripe avocado, thinly sliced and ultra-lightly seasoned with salt

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Instructions

Place halibut in a ziplock bag, and add the large wedges of onion, ½ cup of cilantro, juice of 1 lime, garlic, olive oil, salt, cayenne pepper, and the 1 smashed up jalapeno. Squeeze the bag as much as possible, drawing out any air to create a vacuum-like effect, and seal. Rotate the bag to coat. Marinate for few hours or overnight for best results. However if you do not have the time, skip to the next step and marinate directly in the baking dish just before baking.
Place the tomatoes in a large baking dish. Place all the ingredients that are in the bag into the dish with the tomatoes. The fish should be skin side down lying almost flat. The marinade should be drizzled heavily inside and around the open cavity or on each filet. Set aside on the counter and come to room temp while the oven heats.
Pre-heat the oven to 350 degrees.
Prep/chop additional garnishes while the oven heats.
Once the oven is ready place the baking dish inside and let cook for approximately 20-25 minutes. Check fish for doneness at its thickest area, flesh should be opaque throughout, but not tough. DO NOT overcook – that is the key! Remember, the fish will keep cooking a bit after you remove it from the heat. You can always put it into the oven for a bit longer, if necessary.
Turn the oven off and place the tortillas in the oven to warm them slightly.
Add flaked fish to the warm tortillas, and garnish with sliced radishes, cilantro, cabbage, and jalapeños.
If desired, add slices of avocado, a small dollop of chipotle sauce, and sprinkle with cheese.

Notes

Alternative Method for Outdoor Grilling: This method gives optimal flavor and is great for a summer alternative. Prep the grill to medium-high heat and place the ingredients from the marinade bag in an aluminum tray or a packet made of heavy-duty foil doubled up. When the grill is ready place the tray indirectly on the heat, just off the fire, and cook for about 15-20 minutes, until the skin flakes off easily. Warm the tortillas on the grill and follow with garnishes.

Prep Time: 2 hours
Cook Time: 25 mins
Category: Main