These delicious and simple fish tacos can be made in under 30 minutes! The pickled onions, slaw and sauce can be made in advance. We typically use Mahi-Mahi, but cod (or any other flaky white fish) are delicious as well! This makes enough tacos for two.
We always serve these tacos with mashed sweet potatoes and fried plantain.
The pickled onions keep in the fridge for a month and can be served as a tart garnish on just about anything.
Ingredients
Pickled Onions
- ¾ cup white vinegar
- 3 Tbsp Sugar
- Pinch of salt ( I use Kosher)
- 1 bay leaf
- 2 whole cloves
- Pinch of allspice
- Red pepper flakes, to taste
- 1 large red onion, slice into thinly sliced ring
Cole Slaw
- 1 cup shredded cabbage
- Juice of ½ lime
Sauce
- Mayonnaise
- Juice of ½ lime
- 2 Tbsp minced red onion
- 1-2 Tbsp finely chopped Cilantro
Tacos
- 1 6-8 oz filet of Mahi Mahi
- Olive Oil
- Corn tortillas
- Cilantro leaves for garnish (optional)
Instructions
Pickled Onions
- In a small non-reactive saucepan add vinegar, sugar, salt, bay leaf, and seasonings. Bring to a boil. Add the onion slices and lower the heat and simmer gently for 30 seconds. Remove from the heat and let cool completely. When cool, transfer onions and the liquid into a tightly sealed container.
- The pickled onions will keep for a month if kept sealed and refrigerated.
Cole Slaw
- Toss the cabbage with the lime juice
Sauce
- Mix all of the ingredients together in a bowl and refrigerate
Tacos
- Heat the oil over medium-high heat in a nonstick skillet
- Fry the fish on each side until cooked through and golden brown.
- Remove fish and place on a plate.
- Shred fish into bite-sized chunks
- Heat up the tortillas in a pan until they are warm and start to develop a little color.
- Place the fish into the tortillas and top with slaw, sauce, pickled onions, and cilantro.