Chula Vista Fish Tacos with Pickled Onions and Carlsbad Cream
- Level: Easy
- Total: 3 hr 5 min (includes pickling, marinating and resting times)
- Active: 30 min
- 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
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.
