Recipe courtesy of Daphne Brogdon

Chula Vista Fish Tacos with Pickled Onions and Carlsbad Cream

Name: Chula Vista Fish Tacos with Pickled Onions and Carlsbad Cream
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: 12 tacos
Ingredients: 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; 3/4 cup sour cream; 1/4 cup mayonnaise; 1 teaspoon hot sauce; 1/2 teaspoon kosher salt; 1 lime, zested; 1 cup red wine vinegar; 2 tablespoons sugar; 1 teaspoon kosher salt; 1 teaspoon dried oregano; 1 red onion, thinly sliced

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Level: Easy

Total: 3 hr 5 min (includes pickling, marinating and resting times)
Active: 30 min

Yield: 12 tacos

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Ingredients

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

Directions

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.