I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Fish Tacos

Fish Tacos

I hope your holiday festivities were wonderful whether they are over or still ongoing! My favorite part of any holiday is the downtime from work, outside of celebrating with family. We aren’t traveling this year which makes it less stressful. Airports are insane in November and December! My plans until January 2 include a little recipe development, eating food, and taking pictures of food. My hope is to get a head on the upcoming recipes since I know I’ll have travel for work in January. Fingers crossed for good light!


This is my first fish recipe per request and I have another one in the works. We are lucky to live by the coast and can catch our own fish. We made these tacos using local red fish (red drum) which was designated as a protected fish in 2007 so they are no longer available commercially. It has a mild flavor and firm white flakes when cooked. You could use a snapper or bass variety as an alternative. Tilapia will have a ‘fishier’ taste than the red, but if that's your thing, go for it. Shrimp would also be a good substitute if you don’t have fish on hand.

We’ve been using Hand Made Style tortillas from La Tortilla Factory lately because they seem to hold up so much better than the others while still being reasonably priced.

Fish Tacos

 Makes 8 tacos

  • 2 carrots

  • 2 medium sized jalapenos

  • 6 radishes (golf ball size or smaller)

  • 2 TBS Kosher Salt, divided

  • ½ cup white vinegar

  • ¼ cup red wine vinegar

  • 2 cups warm water

  • 2 cups shredded red cabbage

  • 1 TBS Olive Oil

  • 1 TBS Fajita Seasoning

  • 1 pound red fish (see notes in intro for store bought alternatives)

  • 8 tortillas

  • 1/4 cup cilantro

  • 1 avocado

  1. In advance, cut 2 carrots into matchsticks

  2. Slice 2 jalapenos in thin rounds

  3. Slice 6 Radishes (slightly smaller than golf ball size) into thin rounds

  4. Place carrots, jalapenos, and radishes into a bowl and toss in 1/2 TBS kosher salt.

  5. Let sit for 15 minutes to soften the vegetables

  6. While vegetables are resting, mix ½ cup white vinegar, ¼ cup red wine vinegar, 2 cups warm water, 1 TBS kosher salt.

  7. Stir until kosher salt is dissolved

  8. Rinse veggies and then stuff them in a mason jar(s).

  9. Pour liquid over and leave for at least an hour but best at 4-8 hours before serving.

  1. Shred cabbage

  2. Toss cabbage with 1 TBS olive oil and remaining kosher salt, set aside

  3. Pat fish dry

  4. Season both sides with Fajita Seasoning

  5. Warm skillet with 1/2 TBS Olive oil over medium heat

  6. Cook fish in pan until the fish is almost cooked, about 8 minutes or so depending on the size. (you’ll see the sides of the fish turn white as it cooks)

  7. Flip and cook for 2-3 more minutes until it is fully cooked (fish will be flaky)

  8. Using the spatula, cut fish into chucks which will confirm if its cooked and also prepare it for serving

  9. Chop cilantro and avocado

  10. Warm tortillas in toaster oven or oven

  11. Serve tortillas with red cabbage, fish, carrot, radish, and jalapeno mixture, cilantro, and avocado

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