There’s an art to making the perfect fish tacos!! And today, I’m sharing my secrets.
I know this because I’ve been on a secret mission for the last 10+ years trying to figure it out. It’s a tough job, but I’m happy to investigate on behalf of all of us. Fish tacos are a big deal. It’s really all about perfectly flaked fish with a hint of spice and citrus, guacamole (obviously), a smoky salsa and some kind of zippy slaw – in this case curtido!
Curtido is that life changing cabbage slaw that you see on pupusas and today I’m throwing it on my new favorite kind of fish taco! The fish on these is beyond simple. It’s seasoned with a bit of salt and pepper and throw on the grill and then doused with some freshly squeezed lime and orange juice to brighten things up once it’s done.
While these are obviously pretty perfect for Cinco de Mayo, they also make so much sense on any day of the year! Especially one when it’s sunny, blue skies, hot and you’re hanging out poolside!
- 1 pound cod fish
- olive for for drizzling
- kosher salt and pepper
- 1/2 teaspoon red pepper flakes
- 1 lime
- 1 orange
- 8-10 corn tortillas, warmed
- 1 recipe Guacamole
- 1 recipe Chipotle Salsa
- 1/3 head green cabbage, shredded
- 1/3 head red cabbage, shredded
- 1 large carrot, grated
- 1/2 yellow onion, thinly sliced
- 1/2 cup apple cider vinegar or red wine vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- Preheat an indoor or outdoor grill over medium high heat.
- Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes.
- Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
- Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
- To assemble, place a few large pieces of the flaked fish into a warmed tortilla, Top with a spoonful of guacamole, a bit of salsa and 2 tablespoons of the curtido. Serve immediately.
- Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.
- Cover and refrigerate for at least 2 hours before serving.
The curtido needs to be made ahead of time - at least 2 hours. Once you've made it, it can stay in the fridge for up to 3 days.