FISH TACOS WITH CABBAGE SLAW AND PICKLED RED ONIONS

Fish Tacos with Cabbage Slaw and Pickled Red Onions image

Provided by Anne Burrell

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

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1/2 cup red wine vinegar
2 tablespoons kosher salt, plus additional for seasoning
1 tablespoon sugar
2 to 3 shakes hot sauce, such as Tabasco
1 red onion, sliced thinly
2 tomatillos
1 jalapeno
Juice from 1 lime, plus lime wedges for serving
1 bunch fresh cilantro, stems removed and leaves roughly chopped
1/4 green cabbage, thinly sliced
1/4 red cabbage, thinly sliced
1 carrot, grated
Olive oil, for drizzling
4 mild, flaky, white fish fillets, like tilefish
1/2 tablespoon smoked paprika
8 corn tortillas
1 avocado, thinly sliced
1/2 cup Cotija, crumbled

Steps:

Combine the red wine vinegar with 1/2 cup cold water in a small bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. These can be stored, refrigerated in an airtight container, for 1 week.
Preheat a grill pan over medium-high heat. Place tomatillos and jalapeno on the pan and allow to char on all sides, flipping with tongs as needed. Allow to cool slightly. Remove stems and add to a blender. Add half of the lime juice and half the cilantro. Pulse until combined and smooth (use caution when blending hot liquids; it's okay to have some lumps). Set aside to cool.
Add cabbages, carrot and 1/4 cup pickled onions to a medium bowl. Stir to combine. Drizzle olive oil and some of the pickling liquid into the bowl until everything is lightly coated. Set aside to marinate until ready to serve.
Clean grill pan if necessary, then heat it over medium heat and brush with olive oil. Sprinkle fillets with salt and smoked paprika. Grill fillets on both sides until cooked through and flaky, about 3 minutes per side. Warm tortillas on grill pan until soft and pliable.
Top each tortilla with 1/2 fillet of fish, tomatillo salsa and slaw. Garnish with sliced avocado, Cotija, remaining cilantro and lime wedges. Serve!