Chula Vista Fish Tacos With Pickled Onions And Carlsbad Cream Recipes

CHULA VISTA FISH TACOS WITH PICKLED ONIONS AND CARLSBAD CREAM

Steps:

• Place the fish in a resealable bag or container. Combine the beer, chili powder, brown sugar, salt, cumin, garlic and lime zest and juice in a large bowl. Give it a good stir and pour it over the fish. Marinate the fish for 30 minutes in the refrigerator.
• Preheat a grill or grill pan over medium-high heat.
• Take the fish out of the marinade and pat dry completely. Brush the fish with the oil and grill until browned, 3 to 4 minutes per side. Transfer to a plate, cover with foil and let rest for 5 minute. Slice each fillet into slices.
• Heat the tortillas on the grill for about a minute, or wrap them in a damp towel and microwave until warm, soft and pliable, about 1 minute.
• Spread some of the Carlsbad Cream onto the warmed tortillas. Place a few slices of fish on top of each and then top with some cabbage and Pickled Red Onions. Serve with lime wedges on the side.
• Combine the sour cream, mayonnaise, hot sauce, salt and lime zest in a medium bowl and stir. Cover and refrigerate until ready to use.
• Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved. Add the oregano and onions, cover and allow to rest for 2 hours. Store in a jar or resealable glass container in the refrigerator for up to a month.

FISH TACOS WITH CABBAGE SLAW AND PICKLED RED ONIONS

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!