Chula Vista Fish Tacos with Pickled Onions and Carlsbad Cream

Total Time:
3 hr 5 min
20 min
2 hr 35 min
10 min

12 tacos

  • 2 pounds firm white fish such as rockfish, halibut or tilapia, skin removed
  • One 12-ounce bottle Mexican or pilsner beer
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 4 cloves garlic, minced
  • Zest of 1 lime plus juice of 2 limes
  • 3 tablespoons canola oil
  • 12 corn tortillas
  • Carlsbad Cream, recipe follows
  • 4 cups shredded napa or green cabbage
  • Pickled Red Onions, recipe follows
  • Lime wedges, for serving
  • Carlsbad Cream:
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon hot sauce
  • 1/2 teaspoon kosher salt
  • 1 lime, zested
  • Pickled Red Onions:
  • 1 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 red onion, thinly sliced
  • Place the fish in a resealable bag or container. Combine the beer, chili powder, brown sugar, salt, cumin, garlic and lime zest and juice in a large bowl. Give it a good stir and pour it over the fish. Marinate the fish for 30 minutes in the refrigerator.

  • Preheat a grill or grill pan over medium-high heat.

  • Take the fish out of the marinade and pat dry completely. Brush the fish with the oil and grill until browned, 3 to 4 minutes per side. Transfer to a plate, cover with foil and let rest for 5 minute. Slice each fillet into slices.

  • Heat the tortillas on the grill for about a minute, or wrap them in a damp towel and microwave until warm, soft and pliable, about 1 minute.

  • Spread some of the Carlsbad Cream onto the warmed tortillas. Place a few slices of fish on top of each and then top with some cabbage and Pickled Red Onions. Serve with lime wedges on the side.

Carlsbad Cream:
  • Combine the sour cream, mayonnaise, hot sauce, salt and lime zest in a medium bowl and stir. Cover and refrigerate until ready to use.

Pickled Red Onions:
  • Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved. Add the oregano and onions, cover and allow to rest for 2 hours. Store in a jar or resealable glass container in the refrigerator for up to a month. Yield: 2 cups

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