- 1 red onion, sliced thin
- Salt & pepper, to taste
- ¼ cup red wine vinegar
- Enough extra virgin olive oil to fill the jar (see recipe for instructions)
- 1 teaspoon chili oil
- 1 teaspoon butter
- 1 cup corn kernels - fresh is best
- ½ cup chopped pepper - I used a combination of orange sweet pepper and hatch chiles
- 1 tablespoon smoked paprika
- 2 teaspoons ancho chile powder
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons ground cumin
- ¾ teaspoon ground coriander
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon dried epazote or oregano
- 2 teaspoons fine sea salt
- 1 ½ pounds firm whitefish fillets - I used walleye
- 8-10 street taco tortillas
- Sauces/salsas as condiments, as desired - I used bang bang sauce!
For the pickled onions, place the sliced red onions into a small jar, sprinkling with salt and pepper as you pack them. Add the red wine vinegar to the jar and then fill with enough extra virgin olive oil to cover the onions. Place the lid on t he jar and vigorously shake the jar. Set it on the counter and let it sit at least during the time it takes to make the rest of the dish or up to 24 hours. (Note: you might not use all of the onions with these tacos. If not, place the lid on the jar and store it in the refrigerator for up to 2 weeks. They are great on sandwiches, in salads, or as a condiment on just about anything.)
In a skillet, heat the chili oil and the butter together over medium-high heat. Add the corn and chopped peppers and sauté until the vegetables are crisp-tender. Remove from the skillet and keep warm.
Combine the next 9 ingredients (smoked paprika through fine sea salt) in a small bowl and rub the mixture thoroughly into the fish fillets. Using the same skillet as you did to sauté the vegetables, sear the fish on both sides until cooked through, about 6-8 minutes per side. You may need to add more oil/butter to the skillet, but I found I did not. Remove the fish to a plate and cut into smaller pieces as needed for tacos.
Assemble the tacos using the fish, corn-pepper mixture, pickled onions, and additional condiments as desired. Enjoy different combinations while the fish is hot and fresh.
- Yields: 4-6 servings
- Preparation Time: 45 minutes