All, Recipes, Seafood

Family-Style Arctic Char Fish Tacos with Pickled Red Onions and Jalapeños

By Casa de Suna

Published May 01

Taco night is about to get taken to a whole new level.

This recipe can handle a crowd—and if you meal prep before, it makes for a stress-free serving. We love how the trout keeps the tacos light, so you can fill up on the pre-dinner guac without an ounce of guilt.

How to Make It

Difficulty: Easy

Overall Time: 30 min

Prep Time: 20 min

Cook Time: 10 min

Ingredients

2 tbsp coarsely chopped oregano
4 tsp kosher salt, divided
1 tbsp chopped chipotle or ancho chili in adobo sauce
1 tbsp lime juice
1 tbsp lime zest
1 tbsp extra-virgin olive oil
1 tbsp toasted and coarsely chopped cumin seeds
½ tsp freshly ground black pepper
1 lb (454g) skin-on Arctic char or rainbow trout fillets, cut into 4 pieces
1 cup apple cider vinegar, divided
2 tbsp granulated sugar, divided
1 cup thinly sliced red onion
3 medium jalapenos
6” corn or flour tortillas
Iceberg lettuce, shredded (optional)
Radish slices (optional)
Avocado slices (optional)
Lime wedges (optional)
Cilantro (optional)

Instructions

Combine oregano, 1 tsp salt, chili, lime juice, zest, oil, cumin, and pepper in a large bowl. Add fish, gently turning to coat. Cover with plastic wrap. Set aside at room temperature while you make the pickles.
Boil a kettle. Combine vinegar, sugar, and the remaining 1 tsp salt in a medium bowl. Add 2 cups boiling water. Whisk until sugar has dissolved. Transfer half the mixture to another medium bowl. Add onions to one bowl and jalapenos to the other. Set aside until ready to serve.
Grease grill. Preheat barbecue to medium-high.
Place fillets, skin-side down, on the grill. Cook until the skin starts to curl up and the bottom half of the fillet has gone from pink to opaque, five to six minutes. Flip fillets. Cook until fish flakes easily with a fork, about two minutes. The exterior should be opaque while the interior is slightly pink.
Transfer fish, skin-side up, to a cutting board. Remove and discard skin.
To warm tortillas, reduce heat to low. Wrap tortillas in foil and place on grill until warmed through.
Place fish on a large platter and break into bite-sized pieces with a fork. Serve with pickled onion, jalapenos, and your choice of optional toppings.

Kitchen Tip: Get ahead on your prep. The pickled onions, jalapeños, and marinade can all be made up to two days in advance.