Description

Fried Fish Tacos with Pickled Onion deliver crispy seasoned white fish tucked into warm corn tortillas and finished with tangy quick pickled onions, creamy avocado, fresh cilantro, and bright lime. The contrast of textures and flavors makes every bite satisfying, balanced, and crave worthy, perfect for an easy homemade meal that feels restaurant inspired.

Ingredients

Wild Alaska pollock or other firm white fish such as cod or haddock

Kosher salt

Ground cumin

Ground ancho chile powder

Olive oil

Red onion thinly sliced

Granulated sugar

Water

Apple cider vinegar

Mission Foods Corn tortillas ↩

Ripe avocado sliced

Fresh cilantro leaves

Fresh limes cut into wedges

Hot sauce such as Texas Pete Original Hot Sauce or Crystal Hot Sauce

Instructions

1. Slice the red onion very thin and place it in a microwave safe container with salt and sugar then add water and apple cider vinegar and stir gently

2. Warm the mixture briefly until the sugar dissolves and the onions soften slightly then allow it to cool and chill until tangy and crisp

3. Heat the oven and pat the fish dry then season evenly with salt cumin and ancho chile powder and coat lightly with olive oil

4. Cook the fish until opaque and flaky while preparing the avocado cilantro lime wedges and pickled onions

5. Warm the corn tortillas in a hot skillet just until soft and lightly toasted

6. Break the fish into chunks and assemble tacos with fish avocado pickled onions cilantro lime juice and hot sauce

Notes

Choose a firm white fish that holds together during cooking for the best texture

Thinly sliced onions pickle faster and deliver a cleaner tangy bite

Warming tortillas just before serving keeps them flexible and prevents cracking

Pickled onions can be prepared ahead and stored chilled for several days

Adjust the level of spice by increasing or reducing the ancho chile powder

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: American