Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1/4 cup rice vinegar
- 1/4 cup lime juice
- 1/4 cup chopped cilantro
- 1/4 cup chopped red onion
- 1 jalapeño pepper, seeded and minced
- 8-10 corn tortillas
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco
Special equipment needed:
- Glass or ceramic container with lid for fermenting fish
- Tongs for handling hot tortillas
Step-by-step instructions:
1. Rinse fish fillets and pat dry. Cut into small pieces and place in a glass or ceramic container with a lid.
2. In a small bowl, mix together kosher salt and sugar. Sprinkle mixture over fish, making sure to coat all pieces evenly.
3. Cover fish with rice vinegar and lime juice. Add chopped cilantro, red onion, and jalapeño pepper. Stir to combine.
4. Cover container with lid and let fish ferment in the refrigerator for 24-48 hours, stirring occasionally.
5. When ready to serve, heat tortillas in a dry skillet over medium-high heat for 30 seconds on each side.
6. Assemble tacos by placing fermented fish on tortillas, topping with sliced avocado and crumbled queso fresco.
Time:
Preparation time: 10 minutes
Fermenting time: 24-48 hours
Cooking time: 1-2 minutes
Temperature:
Refrigerate fish for fermentation at 40°F or below.
Serving size:
This recipe makes 8-10 tacos.
Nutritional information:
Calories per serving: 200
Fat: 7g
Carbohydrates: 20g
Protein: 15g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish fillets can be used in place of cod or tilapia.
- Apple cider vinegar can be used in place of rice vinegar.
- Any mild cheese can be used in place of queso fresco.
Variations:
- Add sliced radishes or shredded cabbage for extra crunch.
- Use flour tortillas instead of corn tortillas.
- Top tacos with a dollop of sour cream or salsa.
Tips and tricks:
- Make sure to use a glass or ceramic container for fermenting fish, as metal can react with the acid in the marinade.
- Stir fish occasionally during fermentation to ensure even distribution of flavors.
- Use tongs to handle hot tortillas to avoid burning your fingers.
Storage instructions:
Leftover fermented fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat tortillas in a dry skillet over medium-high heat for 30 seconds on each side. Reheat fermented fish in a skillet over medium heat for 1-2 minutes, stirring occasionally.
Presentation ideas:
Serve tacos on a platter with a side of salsa and a bowl of guacamole for dipping.
Garnishes:
Garnish tacos with additional chopped cilantro and a squeeze of lime juice.
Pairings:
Serve tacos with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If fish smells off or has a slimy texture, discard and do not consume.
- If fermentation takes longer than 48 hours, discard and do not consume.
Food safety advice:
- Make sure to use a glass or ceramic container for fermenting fish, as metal can react with the acid in the marinade.
- Keep fish refrigerated during fermentation to prevent bacterial growth.
- Discard any fish that smells off or has a slimy texture.
Food history:
Fermented fish is a traditional food in many cultures, including Scandinavian, Southeast Asian, and Latin American cuisines.
Flavor profiles:
Fermented fish has a tangy, slightly sour flavor that pairs well with spicy and savory ingredients.
Serving suggestions:
Serve tacos with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican