Source: adapted from Epicurious, May 2009 – recipe by Lourdes Castro, Simply Mexican
adapted by http://theresalwaysthyme.blogspot.com
1/2 red onion, thinly sliced
about 1 1/2 cups red wine vinegar (I used 1/2 cup rice wine vinegar, a little less than 1/4 cup simple syrup and some water)
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano (I used Mexican oregano)
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
salt and pepper
8 fresh corn tortillas (I used whole wheat)
Mexican crema, homemade or store-bought (I mixed 1 cup sour cream with the zest and juice of one lime, a little salt and pepper)
Fresh Tomato Salsa
2 limes, cut into quarters
Put the onion in a small bowl and pour in the vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, salt, pepper and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes. (I put it in a Ziploc bag to marinate)
Heat a nonstick sauté pan over medium-high heat. Place the fish in the pan, no need for more oil. Cook the fish for about 4 minutes, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check if it needs more salt and pepper. I cooked it on the grill, in a disposable aluminum pan and left the pieces whole!
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for about 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
To assemble the tacos, place a big spoonful of the fish onto the center of a tortilla. Top with the marinated onions. I also added a sort of cole slaw to the taco's. Serve with salsa.
Fish Taco Cole Slaw
1 bag shredded green cabbage
1 cup sour cream
juice and zest of one lime
minced fresh jalapeno (half of one)
salt and pepper to taste
Combine the sour cream with the lime juice, zest, jalapeno, salt and pepper. Mix shredded green cabbage in with the crema and refrigerate for about 20 minutes.