San Diego Fish Tacos

Name: San Diego Fish Tacos
Total time: 90 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 piece Red Onion (1 red onion, halved and sliced thin); 1 cup White Vinegar (1 cup distilled white vinegar); ⅓ cup Granulated Sugar (⅓ cup sugar); 2 ¾ tsp Kosher Salt (1 teaspoon kosher salt + ¼ teaspoon kosher salt + 1½ teaspoons kosher salt); ⅔ cup Mayonnaise (⅔ cup mayonnaise); ⅓ cup Sour Cream (⅓ cup sour cream); 1 piece Chipotle Pepper (1 chipotle chile in adobo sauce); 1 piece Dried Arbol Chili (1 arbol chile, seeded); 1 tbsp Hot Sauce (1 tablespoon Tapatío hot sauce); 1 tbsp Beer (1 tablespoon beer); 1 tbsp Yellow Mustard (1 tablespoon yellow mustard); 1 piece Garlic Clove (1 garlic clove, chopped); ¾ tsp Soy Sauce (¾ teaspoon soy sauce); ¾ tsp Worcestershire Sauce (¾ teaspoon Worcestershire sauce); ½ tsp Mexican Oregano (½ teaspoon Mexican oregano); ¾ tsp Black Pepper (¼ teaspoon pepper + ½ teaspoon pepper); 4 pieces Cod (4 (6- to 8-ounce) cod fillets, each cut lengthwise into 3 pieces); ¼ cup All-Purpose Flour (¼ cup all-purpose flour); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil, divided); 2 tbsp Unsalted Butter (2 tablespoons unsalted butter, divided); 1 ½ cup Red Cabbage (1½ cups finely shredded red cabbage); 1 ½ cup Cabbage (1½ cups finely shredded green cabbage); 12 pieces Corn Tortilla (12 corn tortillas, warmed); 1 piece Tomato (1 large tomato, chopped fine); ¼ cup Cilantro (¼ cup coarsely chopped cilantro leaves and stems); 1 piece Avocado (1 avocado, sliced thin)

San Diego Fish Tacos - Main Courses (Mexican)

90 minMexican

Servings4

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Pescatarian

Ingredients

For 4 servings

Red Onion1 piece · 1 red onion, halved and sliced thin
White Vinegar1 cup · 1 cup distilled white vinegar
Granulated Sugar⅓ cup · ⅓ cup sugar
Kosher Salt2 ¾ tsp · 1 teaspoon kosher salt + ¼ teaspoon kosher salt + 1½ teaspoons kosher salt
Mayonnaise⅔ cup · ⅔ cup mayonnaise
Sour Cream⅓ cup · ⅓ cup sour cream
Chipotle Pepper1 piece · 1 chipotle chile in adobo sauce
Dried Arbol Chili1 piece · 1 arbol chile, seeded
Hot Sauce1 tbsp · 1 tablespoon Tapatío hot sauce
Beer1 tbsp · 1 tablespoon beer
Yellow Mustard1 tbsp · 1 tablespoon yellow mustard
Garlic Clove1 piece · 1 garlic clove, chopped
Soy Sauce¾ tsp · ¾ teaspoon soy sauce
Worcestershire Sauce¾ tsp · ¾ teaspoon Worcestershire sauce
Mexican Oregano½ tsp · ½ teaspoon Mexican oregano
Black Pepper¾ tsp · ¼ teaspoon pepper + ½ teaspoon pepper
Cod4 pieces · 4 (6- to 8-ounce) cod fillets, each cut lengthwise into 3 pieces
All-Purpose Flour¼ cup · ¼ cup all-purpose flour
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil, divided
Unsalted Butter2 tbsp · 2 tablespoons unsalted butter, divided
Red Cabbage1 ½ cup · 1½ cups finely shredded red cabbage
Cabbage1 ½ cup · 1½ cups finely shredded green cabbage
Corn Tortilla12 pieces · 12 corn tortillas, warmed
Tomato1 piece · 1 large tomato, chopped fine
Cilantro¼ cup · ¼ cup coarsely chopped cilantro leaves and stems
Avocado1 piece · 1 avocado, sliced thin

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Steps

1FOR THE PICKLED RED ONION:
2Place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour vinegar mixture over onion, pressing onion below surface of liquid. Let onion cool completely, about 30 minutes, stirring occasionally. (Pickled onion can be refrigerated for up to 1 week.)
3FOR THE ZARANDEADO SAUCE:
4Process all ingredients in blender until smooth, about 20 seconds. Reserve 6 tablespoons sauce for cooking cod. Sauce can be prepared and refrigerated up to 2 days in advance.
5FOR THE FISH:
6Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Sprinkle cod with salt and pepper. Place flour in shallow dish. Dredge cod in flour, shaking to remove excess, and transfer to large plate.
7Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 1 tablespoon butter and cook until foaming subsides. Add 6 pieces cod to skillet and cook, without moving them, for 2 minutes.
8Drizzle cod with 3 tablespoons reserved sauce and then, using fish spatula, gently flip pieces. Shake skillet gently to distribute sauce and let cod continue to cook until just cooked through, 1 to 2 minutes longer. Remove skillet from heat and, using spatula, transfer cod to prepared wire rack.
9Transfer cod to oven to keep warm. Wipe out skillet with paper towels and repeat with remaining 1 tablespoon oil, 1 tablespoon butter, 6 pieces cod, and 3 tablespoons reserved sauce.
10FOR THE TACOS:
11Combine red and green cabbage in bowl. Build tacos by placing 1 piece of cod in center of each tortilla, followed by cabbage, tomatoes, cilantro, sauce, pickled onions, and avocado. Serve immediately.