Fish Tacos with Quick-Pickled Onions 

I make fish tacos for dinner pretty consistently. They’re quick and easy and pack a ton of flavor. The pickled onions add acidity and crunch, and they keep in the fridge for a few weeks, so use them on top of chili, in sandwiches, added to salads and as an accompaniment on charcuterie boards.

Recipe by Catherine Neville (originally developed for Feast TV )

  • 1 red onion

  • ¾ cup cider vinegar

  • ¼ cup water

  • ½ tsp salt

  • ½ tsp sugar

  • Oil for frying

  • 1 cup flour

  • 1 tsp baking powder

  • Kosher salt

  • Freshly ground black pepper

  • 1 Tbsp paprika

  • 1 lb tilapia, cut into strips

  • Mayonnaise

  • Sriracha

  • Red and green cabbage, shredded

  • 2 limes

  • Fresh cilantro

  • Tortillas

| Preparation - Pickled Onions | To make the pickled onions, slice the onions very thinly and add them to a heat-proof bowl. Heat the vinegar and water with salt and sugar until simmering and pour over the onion slices. Allow to sit for 30 minutes to so.

| Preparation - Fish |  Heat oil in a frying pan and meanwhile, make the batter. Mix flour, baking powder, salt, pepper and paprika in a bowl, adding enough water to make a pancake-batter consistency. Dip the strips of fish into the batter and fry until golden brown, removing to paper towels to drain.

| Assembly|  Whisk the mayo and sriracha together to taste and serve the tacos by laying shredded cabbage, then fish, then spicy mayo on corn tortillas, squeezing fresh lime juice on top and garnishing with cilantro.

Catherine Neville