This is a delicious spiced fish recipe served on a fresh corn tortilla with pickled red onion, a tangy Baja cream and slaw. You can add a spoonful of your favorite tomato salsa for an extra finish. Most of this dish can be made ahead. We love with the pickled onion and jalapenos!
An alternate to the marinated fish is to use frozen breaded fillets of co, oven-baked and then chopped up into chunks. The frozen breaded version adds some crunchy texture from the breading, and is a little quicker than waiting for your fish to marinade.
Pickled Red Onion/Jalapeño:
- 1 large red onion, halved lengthways, thinly sliced
- 2 green jalapeños
- 2/3 cup rice vinegar
- 1 tbsp lime juice
- 1 tsp of Zen’s Fleur de Sel salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tsp lime juice, plus extra to taste
- 1 tsp finely grated lime zest
- Pinch of sea salt
Baja Cabbage Slaw:
- 2 tbsp mayonnaise
- 3/4 tsp lime juice
- 2 shakes of Tabasco sauce
- 1/2 small head green (or red) cabbage, thinly sliced
- Zen Chantaburi or Kampot ground black pepper
Marinated Fish (or use oven-baked breaded cod as an alternative):
- 1/4 cup olive oil
- 1/2 tsp chili powder, or to taste
- 1 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 cup cilantro leaves, chopped
- 1 green jalapeño, chopped
- 1 lb flaky white fish filets
- Sea salt and Zen Chantaburi or Kampot ground black pepper
- Corn tortillas, for serving
Pickled Red Onion:
Place the onion and jalapeño in a medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to a boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
Baja Cabbage Slaw:
To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
When ready to cook the fish, heat a non-stick frying pan over medium–high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
Oven-Baked Cod (alternative):
Bake the fillets according to the package directions. Remove from the oven and allow to cool for 5 minutes. Chop into bite-size chunks.
Heat the tortillas and assemble the tacos, placing some of the fish onto the center of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and salsa. Grind some fresh Zen Black Chantaburi or Kampot Black Pepper over the top and enjoy!