Pickling: Pickling is a preservation technique in which you soak ingredients in vinegar and sugar or salt for an extended period of time. Thinly slicing the red onion speeds up the pickling process so the vinegar can soak through more quickly.
Store any remaining pickled onions in the vinegar in the fridge in an airtight container for up to 1 week. The longer the sit, the more sour they become! Visit thedish.plated.com for a video of this recipe and other helpful techniques.
USDA recommends cooking fish to 145° F.
Wine Pairings: 2011 Villa Simone Frascati Dei Preti Superiore
- 1 red onion
- 1⁄6 bunch cilantro, divided 1 jalapeño
- 1⁄2 pint cherry tomatoes
- 1⁄2 cup corn
- 1 lime
- 2 fillets tilapia
- 1 container nonfat Greek yogurt 1⁄2 cup plus 1 tablespoon red wine vinegar, divided
- 1 packet sugar in the raw
- 6 corn tortillas
- 1 avocado
1. Prepare Ingredients
Preheat oven to 350°F. Peel red onion and thinly slice. Rinse cilantro and roughly chop leaves, discarding stems. Rinse jalapeño, halve lengthwise, and discard seeds. Mince. Rinse cherry tomatoes and quarter. Set corn aside to thaw. Halve lime.
2. Marinate Fish
Rinse tilapia and pat dry with paper towel. In a large resealable plastic bag, combine 3 tablespoons olive oil, half of cilantro, and half of jalapeño. Add tilapia and shake to coat. Allow to marinate in the fridge for about 20 minutes.
3. Prepare Condiments
Meanwhile, in a small bowl, combine Greek yogurt and juice of 1 lime. Taste and add salt as needed. In a medium bowl, combine red onion, 1⁄2 cup of red wine vinegar, and sugar. Toss to coat. In another medium bowl, combine tomatoes, corn, 1 tablespoon olive oil, and remaining cilantro, jalapeño, and red wine vinegar. Taste and add salt as needed.
4. Heat Tortillas
Stack tortillas and wrap in aluminum foil. Place in oven until warmed through, about 5 minutes.
5. Cook Fish
Place a large pan over medium heat. When pan is just smoking, add tilapia with marinade and cook until fish is golden and flakes easily, about 3 minutes per side. Flake into bite-size pieces using a fork and set aside.
6. Plate Tacos
Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and discard skin. Cut into 1⁄4-inch slices. Place 3 warmed tortillas on each plate. Add 1 spoonful yogurt sauce, a few slices avocado, and a few pickled onions to each tortilla. Top each with tilapia and tomato corn salsa. Serve.
Recipe provided by Plated.com – For more information or recipes like this delivered to your door visit www.plated.com