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Name: Fish Tacos with Pickled Shallots
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 lb halibut (or other firm white fish); 3 tbsp Extra virgin olive oil; 1 tsp ground coriander; 2 tsp Dried oregano; 1 tsp smoked spanish paprika; 1 tsp turmeric; 1/2 tsp salt; 1/4 tsp Black pepper; 2 cups Rice; 1 tsp Chili powder; 1 tsp Cayenne pepper; 2 cups red cabbage shredded; 1 Carrot grated; 2 tbsp Cider Vinegar; 1 tsp Salt and pepper; 1 tsp Granulated sugar; 8 corn tortillas; pickled shallots (see recipe); ranch sauce drizzle; cilantro garnish; salsa garnish; Sour cream garnish; lime wedges garnish

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INGREDIENTS

1 lb halibut (or other firm white fish)
3 tbsp Extra virgin olive oil
1 tsp ground coriander
2 tsp Dried oregano
1 tsp smoked spanish paprika
1 tsp turmeric
1/2 tsp salt
1/4 tsp Black pepper
2 cups Rice
1 tsp Chili powder
1 tsp Cayenne pepper
2 cups red cabbage ; shredded
1 Carrot ; grated
2 tbsp Cider Vinegar
1 tsp Salt and pepper
1 tsp Granulated sugar
8 corn tortillas
pickled shallots ; (see recipe)
ranch sauce ; drizzle
cilantro ; garnish
salsa ; garnish
Sour cream ; garnish
lime wedges ; garnish

INSTRUCTIONS

Rinse fish under cold water and pat dry. Cut into 2" pieces.

In a bowl whisk olive oil, coriander, oregano, turmeric, and s & p. Add fish and coat. Refrigerate 30 min.

Cook rice and add chili powder and cayenne.

Toss cabbage and carrot with vinegar and sugar.

Heat pan over medium heat. Working in batches, remove fish from marinade and cook until lightly Brown and flaky, 1-2 min per side.

Assemble by warming tortillas on both sides in clean frying pan over medium heat. Top with cabbage mixture, rice, fish, pickled shallots and ranch sauce. Add garnishes if desired.

NOTES

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Fish Tacos with Pickled Shallots

1 lb halibut (or other firm white fish)
3 tbsp Extra virgin olive oil
1 tsp ground coriander
2 tsp Dried oregano
1 tsp smoked spanish paprika
1 tsp turmeric
1/2 tsp salt
1/4 tsp Black pepper
2 cups Rice
1 tsp Chili powder
1 tsp Cayenne pepper
2 cups red cabbage shredded
1 Carrot grated
2 tbsp Cider Vinegar
1 tsp Salt and pepper
1 tsp Granulated sugar
8 corn tortillas
 pickled shallots (see recipe)
 ranch sauce drizzle
 cilantro garnish
 salsa garnish
 Sour cream garnish
 lime wedges garnish

Rinse fish under cold water and pat dry. Cut into 2" pieces.
In a bowl whisk olive oil, coriander, oregano, turmeric, and s & p. Add fish and coat. Refrigerate 30 min.
Cook rice and add chili powder and cayenne.
Toss cabbage and carrot with vinegar and sugar.
Heat pan over medium heat. Working in batches, remove fish from marinade and cook until lightly Brown and flaky, 1-2 min per side.
Assemble by warming tortillas on both sides in clean frying pan over medium heat. Top with cabbage mixture, rice, fish, pickled shallots and ranch sauce. Add garnishes if desired.

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Nutrition

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Serving Size: 1 Serving (166g)
Recipe Makes: 8 Servings

Calories: 158
Calories from Fat: 32 (20%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 64.5mg		2 %
Potassium 168.1mg		4 %
Total Carbohydrate 29.2g		9 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 26.2g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 158

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