Grilled Fish Tacos With Escabeche Recipe
Prep Time:
8 hours, 20 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • ⅔ cup thinly sliced red onion
  • ⅔ cup thinly sliced carrots
  • ⅓ cup thinly sliced jalapeño
  • 2 garlic cloves, peeled and thinly sliced
  • ⅔ cup apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 bay leaf
  • ¼ teaspoon black peppercorns
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 4 cod or grouper fillets, cut into thick strips
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons blackening seasoning
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 12 corn tortillas
  • 1 avocado, peeled
  • ⅓ cup sour cream
  • 1 teaspoon lime juice
  • ¼ teaspoon salt
  • ½ cup fresh cilantro leaves
  • ¼ cup queso fresco crumbles
Directions
  1. To make the escabeche, place the red onion, carrots, jalapeño, and garlic in a sealable container. Set aside.
  2. Place the vinegar, ⅓ cup water, salt, sugar, bay leaf, peppercorns, cumin, and coriander in a small saucepan and stir to combine.
  3. Bring the liquid to a low simmer over medium heat, whisking frequently, and cook until the salt and sugar have dissolved, about 3 minutes.
  4. Remove from the heat and pour the liquid into the container with the veggies.
  5. Let cool to room temperature, then cover and refrigerate overnight.
  6. Pat the fish strips dry with paper towels.
  7. Drizzle the fish with olive oil and lime juice.
  8. Sprinkle with blackened seasoning, cumin, and coriander.
  9. Using your hands, rub the fish to coat it in the seasoning.
  10. Preheat a grill or grill pan over medium-high heat. Brush the grates with a little olive oil to prevent sticking.
  11. Once hot, add the seasoned fish strips, and grill until they’re cooked through, about 2 minutes per side.
  12. Remove the fish from the grill and set aside on a clean plate.
  13. Working in batches, place corn tortillas on the grill and warm them until they’re soft and pliable.
  14. Remove the tortillas from the grill and wrap them in a clean kitchen towel or paper towels.
  15. To make the creamy spread, place the avocado, sour cream, lime juice, and salt in a medium bowl.
  16. Mash together until smooth and combined.
  17. To assemble the tacos, spread the creamy avocado mixture over the tortillas.
  18. Divide the blackened fish between the dressed tortillas.
  19. Top the fish with some of the escabeche.
  20. Sprinkle the tacos with cilantro and queso fresco before serving.