Tag: gordon ramsay fish tacos

Grilled Fish Tacos with Spicy Pickled Onions

I still remember the first time I ate fish tacos, way back when I lived in DC. I had seen them in an advertisement and decided that I absolutely had to have them for lunch. I walked about three-quarters of a mile (in heels!) to the place that had them and put in my order. After waiting for what felt like forever, I was presented with greasy fried fish in gummy tortillas. So disappointing. Totally not worth the achy feet (or the $10).

Thankfully, that was several years ago so I’ve had lots of time to perfect my own recipe. These tacos are nothing like those other ones. Instead of being heavy and greasy, they’re light and fresh. The fish is marinated in a mix of citrus juices and spices and then grilled and flaked. Stuff that into some grilled flour tortillas and top it with spicy pickled onions (one of my favorite condiments ever) and salsa verde for a simple, fresh meal that reminds me of the beach.

Let’s talk some more about those onions though. It’s not the first time I’ve used them in my recipes – they’re a must-have on top of my chili and we’ve also enjoyed them on pork sandwiches – but I really love them with the fish. They add a nice acidity and the shocking pink color makes them feel festive! The recipe here calls for jalapeno but, if you’re in the mood for something spicier, try them with habanero instead. It gives the onions a subtle fruity taste that’s really nicely balanced. If you want, add a drizzle of plain yogurt thinned with lime juice to balance out the heat.

In other news, you can also find the recipe for these tacos on the Old El Paso web site. They just revamped it and it’s super fun! It’s really interactive and there are lots of great features – and more taco recipes than you could ever imagine. My kind of site! (I spent a few weeks earlier this year creating a bunch of new recipes for them. I’ll share them here throughout the year, but if you search hard enough you can find a bunch of them over there already.)

Grilled Fish Tacos with Spicy Pickled Onions

Light up the grill! You’ll use it for the fish and the tortillas when you make these light and fresh tacos. This recipe makes medium-spicy onions. If you like a lot of heat, substitute the jalapeno for a habanero. We like it both ways, depending on out mood.

Author: Lauren Keating

Serves: 5

Ingredients

  • 1 orange, juiced
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ cup finely chopped cilantro
  • 2 pounds cod filets
  • 1 red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1 jalapeno pepper, halved with seeds removed
  • 1 teaspoon sugar
  • 1 package (10 count) Old El Paso Tortillas for Soft Tacos or Fajitas
  • Salsa Verde
  • Lime wedges

Preparation

  1. Combine orange juice, lime juice, oil, spices, and cilantro in a shallow dish. Add the fish, turning to coat. Let marinate 15 minutes.
  2. Meanwhile, in a small saucepan over medium heat bring to onion, vinegar, jalapeno, and sugar to a boil. Immediately remove from heat; let cool. Discard jalapeno.
  3. Heat the grill to high. Cook the fish over indirect heat for 8 minutes, or until cooked through. Pull apart into large flakes. Cook the tortillas over direct heat for 20 seconds on each side, until soft and slightly charred in places.
  4. To assemble tacos, spoon fish onto center of each tortilla; top with pickled onions and salsa verde. Fold sides of tortilla over filling. Serve with lime wedges.

3.2.2089

This post was brought to you in partnership with Old El Paso. I was compensated for creating the recipe for grilled fish tacos with spicy pickled onions. All opinions are my own.

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Lemon Rosemary Tilapia Amandine

Did you know that I used to hate fish? Before I met my husband, I swore I would never eat it. Of course, with his love for fish, I eventually found myself trying a light, white fish in Malibu, CA and completely loved it. I was immediately fascinated with the many ways one could decorate fish – herbs, garlic, lemon, tomatoes, nuts – it seemed endless. One of my favorite fish to experiment with is tilapia, because the flavor is not very fishy. This allows you to add almost anything you want and it will always come out great! This weekend I made lemon rosemary tilapia with garlic and slivered almonds on the top (I learned garnishing something with almonds is called “amandine” – isn’t that a pretty word?). I love that this recipe is so easy and fast to make, it is perfect for any night of the week! I like to serve this tilapia dish with a side of vegetables and potato wedges or jasmine rice.

This morning I woke up to many of my neighbors leaving at an early hour, including my husband, to go watch the annual San Francisco “Bay to Breakers” race/celebration. Apparently it gets pretty crazy here, but I had enough of that during my college years so I preferred to sleep in on my Sunday Does that make me sounds old? I think it does!

What are you plans for the day?

5.0 from 1 reviews
Lemon Rosemary Tilapia Amandine
 
Print
Prep time
10 mins
Cook time
14 mins
Total
24 mins
 
Type: Main
Serves: 2
Ingredients
  • 2 tilapia fillets, defrosted
  • 2 tbsp olive oil
  • ½ lemon
  • 2 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tbsp slivered almonds
Instructions
  1. Preheat a toaster oven or oven to 325 degrees F.
  2. Line a baking sheet with aluminum foil and grease with olive oil, using a brush or your fingers.
  3. Place the two tilapia fillets on the baking sheet.
  4. In a small bowl, add the juice from ½ lemon, freshly grated lemon zest from the ½ lemon, olive oil, minced garlic, rosemary, salt and pepper. Stir well.
  5. Evenly distribute between the two fillets, using a brush to completely cover them with the lemon mixture on one side.
  6. Bake in the oven for 10 minutes, then quickly remove and top each fillet with 1 tbsp slivered almonds.
  7. Set the oven to broil, and broil for a few minutes – make sure to watch carefully because you want the almonds to be slightly browned but not burnt!
  8. Garnish with lemon slices and fresh rosemary on top, then serve immediately.
Makes 2 fillets
    3.2.1753

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