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San Diego Style Fish Tacos

clock-icon80 minutes
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Author
Pixicook editorial team

Delicious fish tacos topped with fresh vegetables and a tangy zarandeado sauce.

Ingredients for San Diego Style Fish Tacos

units in
USchevron
serves
6 peoplechevron

Red Onion, halved and sliced thin

each

Sugar

cups

Kosher Salt

teaspoons

Chipotle Chile In Adobo Sauce

each

Arbol Chile, seeded

each

Tapatío Hot Sauce

tablespoons

Beer

tablespoons

Yellow Mustard

tablespoons

Garlic, chopped

cloves

Soy Sauce

teaspoons

Mexican Oregano

teaspoons

Pepper

teaspoons

Cod fillets, cut lengthwise into 3 pieces each

0 oz

Kosher Salt

teaspoons

Pepper

teaspoons

Vegetable Oil

tablespoons

Unsalted Butter

tablespoons

Red Cabbage, finely shredded

cups

Green Cabbage, finely shredded

cups

Corn Tortillas, warmed

each

Tomato, chopped fine

cups

Cilantro, coarsely chopped leaves and stems

cups

Avocado, sliced thin

each

How to Make San Diego Style Fish Tacos

1. Make Pickled Red Onions

Place the sliced red onion in a medium bowl. In a small saucepan, bring the vinegar, sugar, and salt to a simmer, stirring until the sugar dissolves. Pour this hot mixture over the onions and let them cool for about 30 minutes.

2. Prepare Zarandeado Sauce

In a blender, combine the mayonnaise, sour cream, chipotle chile, arbol chile, Tapatío hot sauce, beer, mustard, garlic, soy sauce, Worcestershire sauce, Mexican oregano, and pepper. Blend until the mixture is smooth and well combined.

3. Prepare Fish

Adjust your oven rack to the middle position and preheat the oven to 200°F. Arrange a wire rack on top of a baking sheet and set it aside. Season the cod fillets with 1.5 teaspoons of kosher salt and 0.5 teaspoons of pepper, then lightly coat each piece with flour.

4. Cook Fish

Heat 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add 1 tablespoon of butter and swirl to coat the skillet. When the butter has melted and the foam subsides, add half of the cod pieces to the skillet. Cook the cod for about 2 minutes on each side, or until it develops a golden crust. Drizzle some of the zarandeado sauce over the fish, flip the pieces, and drizzle more sauce on the other side. Transfer the cooked fish to the prepared wire rack and keep warm in the oven. Repeat this process with the remaining oil, butter, and cod.

5. Assemble Tacos

Combine the shredded red and green cabbage in a bowl. Warm the corn tortillas by either heating them on a dry skillet or wrapping them in a damp towel and microwaving them for about 30 seconds. To build the tacos, place a piece of cod on each tortilla, followed by a handful of the cabbage mixture, chopped tomatoes, cilantro, and a few pickled red onions. Finish with a drizzle of the zarandeado sauce and a couple of avocado slices. Serve the tacos immediately.

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