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Fish Tacos with Pickled Veggies, Breaded Avocado & Spiced Yogurt

All tacos are good tacos, but fish tacos are better! Tender chunks of fresh fish add texture and flavor that you didn’t even know you were missing. Whether you have a hankering for haddock or prefer a piece of cod, our fresh Icelandic fish is the ideal taco topper.

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Serves 4

Fish Fillets

1 lb fresh, boneless white fish fillet, Icelandic cod, pollock or haddock
4 Tbsp olive oil, plus extra for drizzling
1 lime, juiced
2 tsp red chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp onion powder
1/2 tsp garlic powder
1 pinch sugar
Kosher salt
Freshly ground pepper

Stir together olive oil, lime juice, chili powder, smoked paprika, ground cumin, onion powder, garlic powder and sugar with 1/2 tsp salt and 1/4 tsp freshly ground pepper in a mixing bowl. Add the fish and mix into the marinade, gently, with your hands. Cover and set aside for 15 minutes.

Arrange the fish on a grilling or baking sheet and drizzle with olive oil. Roast at 400°F in the oven for 12–16 minutes until the flesh is firm to the touch and opaque in appearance. Remove from the oven and let cool, covered loosely with aluminum foil.

Breaded Avocados

1/2 cup cornstarch
2 medium eggs, beaten with 1 Tbsp water
1-1/2 cups cornmeal
2 tsp smoked paprika
2 large avocados, halved, pitted, peeled and cut into thin wedges

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange cornstarch in one shallow dish, egg in a second shallow dish and cornmeal in a third shallow dish. Stir paprika and 1/2 tsp salt into cornmeal.

Dust avocado slices in cornstarch, shaking off excess. Dip into beaten egg then dredge in cornmeal mixture, shaking off excess. Arrange on prepared sheet. Bake for 12–18 minutes, turning once, until golden-brown and crisp. Remove from oven and let cool.

Pickled Veggies

1 cup rice wine vinegar
1 tsp sugar
1 tsp fennel seeds
1/2 tsp black peppercorns, lightly crushed
2 large carrots, peeled into strips with a vegetable peeler
1 large zucchini, skin removed, peeled into strips with a vegetable peeler
1 green jalapeño, sliced

Warm vinegar with sugar, fennel seeds and black peppercorns in a heavy-based non-reactive saucepan set over a medium heat. Once simmering, remove from the heat and stir well. Arrange vegetables and chili in a bowl. Pour over vinegar, mixing briefly to combine. Cover and chill until ready to serve.

Sauteed Onions and Peppers

2 Tbsp olive oil
2 large red bell peppers, cored, seeded and cut into thin strips
1 large red onion, finely sliced
1 pinch sugar

Heat olive oil in a large skillet set over a medium heat. Add peppers, onion and a generous pinch of salt, sweating until softened, 6-8 minutes. Stir in sugar and continue to cook until vegetables are very soft and starting to color, 6-8 minutes further. Set aside to cool.

Coleslaw

1/2 cup plain yogurt
1/4 cup mayonnaise
1 Tbsp lemon juice
1 red onion, finely sliced
1 large Honeycrisp apple, cored, quartered and thinly sliced
1 large bunch basil, leaves only, sliced

Stir together yogurt, mayonnaise and lemon juice with 0.5 tsp salt and 0.25 tsp freshly ground pepper in a large mixing bowl. Add remaining ingredients and stir well to coat. Cover and chill until ready to serve.

Spiced Yogurt

1 cup plain yogurt, stirred

Spoon the yogurt into a bowl and drizzle with some of the spiced oil from the fish, swirling it into the yogurt.

Assembling Fish Tacos

4 flour tortillas
1/2 red cabbage, shredded
1 handful cilantro, roughly chopped
2 red chili peppers, sliced

Briefly warm tortillas in the oven. Flake fish into large chunks and arrange on warmed tortillas along with some coleslaw, sautéed peppers and onions, shredded red cabbage and some chopped cilantro and sliced red chilies. Serve with pickled vegetables, avocado slices, yogurt and remaining garnishes on the side

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