Invented in Mexico’s Baja California, fish tacos have been adopted as a classic by our American Southwest. Purists will only top their fish tacos with shredded cabbage and pico de gallo salsa with maybe a dollop of sour cream, but you can choose to top yours like we do with diced tomatoes, shredded lettuce and guacamole with parsley or cilantro as a colorful garnish. Your call!
Makes 4 servings
2 lbs boned white fish (Tilapia is great, and salmon works just as well.)
1/2 yellow onion, diced
1-2 Tbsp olive oil
3 Tbsp Everett’s Chipotle Lime Fusion
Choose your toppings from shredded lettuce, diced tomatoes, cilantro, salsa and guacamole (See our recipe for Best Guacamole Ever)
- Generously coat fish with Fusion and allow to sit at room temperature for 30 minutes. This will allow the fish to fully marinate.
- Heat the olive oil in a pan at a medium temperature and cook the onion until fragrant and translucent, about 2 minutes. Remove the onions from the pan and set aside.
- Add the fish to the pan. Flip after 7 minutes and cook for 14 minutes total, adding additional olive oil if needed.
- Warm the tortillas (We like to warm them in a cake pan with an oven safe lid at 160 for 10 minutes.)
- Scoop taco filling into tortillas, add toppings as you please, and enjoy!