Spicy Fish Tacos with Avocado-Yogurt Sauce and Pickled Onions

Author: Isabelle Boucher

Prep time:  30 mins

Cook time:  10 mins

Total time:  40 mins

Serves: 4

These lightened-up fish tacos trade in battered fish and full-fat sour cream for pan-fried spicy fish filets and a flavourful avocado and yogurt sauce

Ingredients

Spicy Lime-Chipotle Fish:

·         2 tbsp fresh lime juice

·         2 tbsp extra-virgin olive oil

·         2 tsp chipotle powder (or chili powder, if you prefer)

·         1 tsp ground cumin

·         1 tsp sweet paprika

·         ½ tsp salt

·         1 lb fresh haddock fillets (or any other firm white fish - I use Tilapia)

Avocado-Yogurt Sauce:

·         1 large ripe avocado, pitted and roughly chopped

·         ¼ cup plain yogurt

·         1 tbsp fresh lime juice

·         ½ cup roughly chopped cilantro

·         ¼ tsp salt

·         ¼ cup water

Tacos and Garnishes:

·         12 small corn tortillas

·         Shredded cabbage

·         Pickled red onions

·         Cilantro sprigs

·         Finely julienned radishes

·         Lime wedges

    Instructions:

          Marinate the Fish:
1. In a small bowl - Combine lime juice, olive oil, chipotle powder, cumin, paprika and salt.  Stir until smooth.
2. Pat the fish dry and rub both sides with marinade.  Transfer to bowl/plate with remainder of marinade and refrigerate.

     Prepare the Avocado-Yogurt Sauce:
1. In food processor or blender combine the avocado, yogurt, lime juice, cilantro, salt and water.  Process until smooth and creamy.  Refrigerate until ready to use.

    Cook the fish:
1.  In a large skillet cook the fish in olive oil.  Cook until opaque and flaky (4-5 minutes per side).  Use a fork to break the filets into large chunks. 

     Prepare the tacos 
1.  I like to put all the ingredients out and let everyone make their own.  Plus the chicken gets chilly quickly to this seems to be the best way.  

I also added pickled onions using the recipe below - they are a MUST!

Mexican-Style Pickled Onions

Adapted from Epicurious

1 small red onion, thinly sliced
1 cup cider vinegar
1 tsp salt
1 clove garlic
1 tsp Mexican oregano

Blanch the onion slices in a large saucepan full of boiling water for 1 minute, then drain.
Return the onions to the pan, along with cider vinegar, salt and as much cold water as needed to barely cover. Bring to a simmer and cook for 1 minute.
Pour onions and brine into a clean glass jar. Smash the garlic clove with the side of a knife, and add to the jar, along with the oregano. Chill in the refrigerator for at least a couple of hours before serving.
Pickled onions will keep for several weeks in the refrigerator – aside from posole, they make a great condiment for a simple cheese plate, and can also be used to perk up your favourite sandwich (try them with roast lamb or chicken).
(This recipe is really best when made with red onions, which will take on a gorgeous magenta pink colour as they sit in the brine. That said, regular white onions will taste just as good, despite the fact that they won’t be as pretty.)

Commentary from the cook:  I made these once and then made them twice more in the same week... win!