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6
RECIPES
Fish Tacos with Quick Pickled Onions
These tacos are great for dinner parties—the prep is simple, flavors are bright and presentation is beautiful.
Makes 6 tacos
½ cup water
¼ cup champagne vinegar
1 tablespoon granulated sugar
¼ to ½ teaspoon kosher salt, divided
½ small red onion, thinly sliced
½ pound white, flaky fish, such as cod or mahi mahi
6 hard taco shells
1
/
8
teaspoon chili powder
½ avocado, pitted and thinly sliced
2 tablespoons cilantro, chopped
½ lime
1. Put water, champagne vinegar, sugar and a pinch of the salt into a medium, microwave-safe bowl.
Microwave until very hot, 2 minutes.*
2. Carefully remove bowl from microwave and add onion. Stir until onion slices are fully submerged
by the water and vinegar mixture. Cool slightly and refrigerate for at least 30 minutes to pickle.
3. When ready to serve, put 2 tablespoons water into the bottom of the steamer. Insert the tray
Put the fish fillets onto the tray. Close the steamer and microwave for 3 minutes.*
4. Remove steamer from microwave, carefully open and let sit in the open position for 1 minute.
Sprinkle fish with ¼ teaspoon of the salt.
5. Divide fish and avocado evenly among each taco shell. Sprinkle each with a pinch of the remaining
salt and chili powder. Top with the drained pickled onions, cilantro and a squeeze of lime. Taste
and adjust seasoning as desired.
*Suggested time is based on an 800-watt microwave.
Nutritional information per serving (1 taco):
Calories 123 (36% from fat) • carb. 12g • pro. 8g • fat 5g • sat. fat 5g
chol. 16mg • sod. 298mg • calc. 35mg • fiber 2g
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