Fish Tacos with Pickled Onions
- 1 Red onion Sliced
- 2 Jalapenos Sliced thin
- 3 Cups Cabbage shredded
- 1 ½ – 2 Cups White wine vinegar
- 1-2 Tablespoons lime juice Or juice from 1 lime
- 4 Teaspoons Kosher salt divided
- 16 Ounces fish filets or 4 filets of white fish about 1-inch thick
- 3 Tablespoons Spice rub Recipe for chile-tomato powder rub in notes
- 1 Tablespoon Olive oil
- 1 Avocado
- 3 Tablespoons Sour cream
- 1 Lime Juiced
- 1 Mr Tortilla 1 Net Carb Packs
Pickled Onions and Cabbage
Slice a red onion (can cut slices in half if you prefer smaller bites). Slice jalapenos into thin slices and combine onions and jalapenos in a bowl. Cut cabbage in half, remove core, and shred the halves using the large holes of a box grater (or other grater). Place shredded cabbage in a separate bowl.
Add vinegar, lime juice and 3 teaspoons salt to a small pot and cook over medium heat until the salt is dissolved. (1-2 cups water can be added here if you have a lot of onions). Pour vinegar liquid over onion jalapeno mix and let sit for 30 minutes to a few days.
After 30 minutes or so, take 1/4 to 1/2 cup of the pickling juice in the onion mix and pour over the cabbage. Set aside both bowls until ready to assemble the tacos.
Turn the stove on to high heat with a pan and add a little olive oil to the grill. Coat fish filets with 1 tablespoon salt and 2-3 Tablespoons of your favorite spice rub.
When the pan is hot add the coated fish filets to the grill and cook for 3-5 minutes (depending on the heat of your stove and the thickness of your filets).
Add the flesh of 1 avocado, 3 Tablespoons sour cream, the juice from 1 lime and some salt and pepper into a food processor. Blend together until creamy.
Lay everything out in individual bowls or plates (tortillas, onion mix, cabbage, avocado cream and fish). Spread the avocado cream on a warm tortilla, add a handful of pickled onions, layer with fish that has been broken up a bit, and add cabbage on top. Enjoy!