It’s time for tacos. Simple, approachable, unbelievably colorful weeknight tacos.
Here’s the thing, several years ago I discovered what I believe to be the most fantastic tacos ever. And, according to my monthly reports from the internet deities, you all share my enthusiasm for these crispy pork tacos. They are so good. SO GOOD.
But, they are a lot of work. There’s grilling, frying, and having a house that smells like a carnival to fumble with, and while I am down for that kind of commitment on a weekend, it’s just not happening during the week.
Unfortunately, my taco cravings do not always sympathize with my Monday through Friday limitations and so, I am finally revisiting the taco scene to share a recipe with you that cannot top, but is a fair match for the beloved crispy pork tacos and can reach your plate with far less effort.
Let’s deal with some cod. If you are not a fish person (it sometimes seems as though eighty percent of the people in my life are not fish eaters - I don’t get it) this is a wonderful gateway fish. It is mild, flakey, and if texture tends to be an issue for you, shoving it into a taco certainly helps out!
While battering and frying is certainly an option, I wanted something a little healthier and less messy for the weeknights, so we’re pan-frying!
Season up your fish with a super simple spice mixture of onion powder, chili powder, sea salt, and garlic powder and add some vegetable oil to your favorite nonstick frying pan!
After a few minutes, the fish will be firm and deep golden brown.
You could really go crazy with the toppings here. I chose avocado, mango, and pickled onions, but you could definitely add a cabbage slaw, roasted corn, or salsa verde if you are feeling it - just make it yours!
The only “must” here is the chili-lime crema. I cannot rave about this embarrassingly simple condiment enough. Lime juice, chili powder, sour cream, and a pinch of sea salt are whisked together, forming the perfect finishing drizzle. We put this crema on everything now. It is a major game changer.
Not too shabby for a weeknight.
Sincerely,
Pedantic Foodie
Pan-Fried Fish Tacos with The Very Best Crema
makes 6-8 tacos
FOR THE PICKLED ONIONS (recipe adapted from Jessica Merchant)
1 red onion, sliced very thin
1/2 cup apple cider vinegar
1/4 cup white vinegar
1 1/2 tablespoons granulated sugar
1 teaspoon kosher salt
Cook's Note: This recipe will make far more pickled onions than you will need for this recipe. You can use any surplus for topping nachos, tacos, or avocado toast.
In a small jar, combine vinegars, sugar, and kosher salt. Whisk until the sugar has dissolved, then add the onions. Allow to sit at room temperature for 1 hour.
Refrigerate until ready to use.
FOR THE CREMA
1/2 cup sour cream
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon sea salt
Combine all ingredients in a small bowl and whisk until smooth. Transfer to a squeeze bottle for easy drizzling.
Refrigerate until ready to use or up to three days. Shake before using.
FOR THE TACOS
1 lb fresh cod, sliced into strips 1 1/2 inches wide
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon garlic powder
3 tablespoons vegetable oil
1 ripe mango, thinly sliced
1 ripe avocado, thinly sliced
prepared pickled onions
prepared crema
8 corn tortillas
fresh lime wedges
In a small bowl, mix together sea salt, garlic powder, onion powder, and chili powder.
Sprinkle the cod on all sides with the prepared spice mixture.
Add 1 1/2 tablespoons vegetable oil to a large, nonstick skillet and place over medium heat. Once the oil is shimmering, add the seasoned cod to the pan and cook for approximately 2 minutes before flipping and cooking on the opposite side for an additional 1-2 minutes; until the internal temperature of the fish reads at 140-145 degrees F when tested with an instant-read thermometer. The fish should be opaque in color and browned on both sides.
Build each taco by placing 1-2 pieces of fish in each corn tortilla and layering with mango, avocado, pickled onions, and a generous drizzle of crema.
Serve immediately with a slice of fresh lime.
Enjoy!
MORE WEEKNIGHT FAVORITES…
