Chipotle Fish Tacos with Pink Onions
Mexican recipeWOSmoky chipotle fish tacos with quick pink pickled onions and a crunchy lime slaw. Charred white fish, warm corn tortillas and a cool spoon of soured cream: a fast weeknight dinner that feels like a weekend.
What you'll need
Fish
- 500 g skinless hake or cod fillets
- 1 tbsp chipotle paste
- 1 lime, juiced
- 1 tbsp vegetable oil
- 1 pinch salt
Pink onions and slaw
- 1 small red onion, thinly sliced
- 1 lime, juiced
- 150 g red cabbage, finely shredded
- 1 handful of coriander, chopped
To serve
- 8 small corn tortillas
- 4 tbsp soured cream
- 1 avocado, sliced (optional)
- 1 lime, cut into wedges
Equipment: Heavy frying pan or griddle pan
Contains, as listed by the creator: Fish, Milk.
This recipe is written by Word, an independent creator, not by Word of Mouth. Check your own labels for allergens, follow safe food handling, and take any question or problem after cooking to Word. Food safety
The method
Toss the sliced onion with half the lime juice and a good pinch of salt. Set aside: it turns bright pink while you cook.
Rub the fish all over with the chipotle paste, the juice of the other lime, the oil and a pinch of salt. Leave it to marinate.
10 min
Mix the shredded cabbage and coriander with the remaining lime juice and a little salt.
Heat a heavy frying pan until very hot. Cook the fish for 3 to 4 minutes on each side, until charred and just flaking. Break it into big chunks.
7 min
Warm the tortillas in a dry pan for 20 seconds on each side, or wrapped in foil in a low oven.
Pile slaw onto each tortilla, add the fish, the pink onions, soured cream and avocado, and serve with lime wedges.
6 steps. Cooking now? The kitchen view gives you big text, timers and quantities that scale.