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Fish Tacos with Pickled Shallots




    This is a great recipe to shake up taco night. Shallots generally have a mild onion flavour and are a good source of vitamins A and C as well as potassium.

    1 lb (450 g) halibut (or other firm white fish, such as tilapia or cod)
    3 Tbsp (45 mL) extra-virgin olive oil
    1 tsp (5 mL) ground coriander
    2 tsp (10 mL) dried oregano
    1 tsp (5 mL) smoked Spanish paprika
    1 tsp (5 mL) turmeric
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) freshly ground black pepper
    2 cups (500 mL) red cabbage, shredded
    1 carrot, grated
    1/3 cup (80 mL) fresh cilantro leaves
    8 small corn tortillas
    Pickled shallots (recipe below)
    Your favourite salsa, as garnish
    Fat-free sour cream, as garnish
    Lime wedges, as garnish

    Rinse fish under cold water and pat dry with paper towel. Cut into 2 in (5 cm) pieces.

    In bowl whisk together olive oil, coriander, oregano, paprika, turmeric, salt, and pepper. Add fish and gently stir to coat in marinade. Refrigerate at least 30 minutes.

    Meanwhile toss together cabbage, carrot, and cilantro in large bowl. Set aside.

    Heat nonstick sauté pan over medium heat. Working in batches, remove several pieces of fish from marinade and cook until lightly browned and flaky, about 1 to 2 minutes per side. Place on plate and cook remaining fish.

    To assemble, warm tortillas on both sides in clean frying pan over medium heat. Top warm tortilla with cabbage mixture, a few pieces of fish, and some pickled shallots. Garnish with your favourite salsa, sour cream, and a squeeze of lime juice if desired.

    Serves 8.

    Each serving contains: 177 calories; 15 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 22 g carbohydrates; 3 g fibre; 432 mg sodium

    Pickled Shallots

    3 large shallots
    1/2 cup (125 mL) red wine vinegar
    2 Tbsp (30 mL) raw cane sugar
    1/2 tsp (2 mL) salt
    1 small dried red chili (optional)

    Peel and slice shallots into 1/8 in (0.25 cm) thick rings. Separate the slices into rings; discard any green sprouts or discoloured rings.

    Place vinegar, sugar, salt, and dried chili (if using) in small saucepan. Bring to a simmer over medium heat and stir in shallot rings. Bring mixture back to a simmer and cook for 30 seconds. Pour hot pickled shallots into bowl and let cool at room temperature. Shallot rings will turn glassy as they cool. Cover and store in refrigerator for up to 3 weeks.

    Makes about 1 cup (250 mL).

    1 Tbsp (15 mL) contains: 16 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 4 g carbohydrates; 0 g fibre; 75 mg sodium

    from "Onions, Garlic, and Leeks!", alive #354, April 2012


    Fish Tacos with Pickled Shallots



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    Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion

    For this cross-cultural take on tacos, sockeye salmon is marinated with yogurt and a fragrant but mild tandoori-style spice full of the warm flavours of cumin, coriander, nutmeg, and cardamom. After grilling, omega-3-rich salmon is enclosed in a warm corn tortilla and topped with spicy Mexican-style radishes and red onion pickled with lime juice and jalapenos for a kick of heat.

    Toast your spices

    Toasting whole spices will give you superior fragrance and flavour. If you’re new to this process, try it with some whole coriander and whole cumin. Toast a small amount of each separately in a hot pan until seeds begin to pop and smell fragrant. Remove from heat and allow seeds to cool slightly, then grind using a spice grinder or clean coffee grinder dedicated to this purpose. After grinding, measure out the amount required for the recipe and save the rest.