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26 Comments
Tina S.
August 18, 2016
Sorry to be dense however....with the pickled onion recipe...I understand the concept of one part to two parts, what I am not sure of is this...the sugar and the salt would be so concentrated or diluted if I added it to a half cup of liquids or a half gallon of liquids.
Amanda H.
August 18, 2016
Fair point -- since you're using 1 onion, you only need enough liquid to cover the sliced onion and while the total amount may vary depending on the size of your container, it's usually the right ratio of liquid to salt/sugar. Hope this helps.
cheryl F.
July 28, 2014
Love reading a recipe from a cook who doesn't want to spend all day chopping the side dishes or using all her dishes to put them in! Thanks Amanda...also thanks to the rest of you who commented with all the other great tips.
borntobeworn
July 24, 2014
I made this tonight but forgot to actually USE the pickled onions. We'll try them tomorrow on the left-overs. I used a HUGE onion so we have plenty to eat with other dishes too. Thanks!
Dawn
July 16, 2014
I always bake my fish tacos, never fry. I also crumble the fish up instead of laying one big slab on a taco. It just seems more like a taco that way. I season the same as you or just with chili powder. I steam my corn tortillas because I like them soft and very foldable and I also use pico de gallo (yes you have to chop but it is worth it) and shredded iceberg instead of cabbage. Thanks for putting this up.
Fairmount_market
July 15, 2014
My favorite taco topping is pickled radishes: similar sweet/sour brine to the onions. They turn a pretty pink and provide a great crunch.
lighthouse6
July 15, 2014
I have been making these for 30 plus years - lucky me : ) But, usually I grill my fish - virtually no clean up, great flavor, just a few minutes and your done!
fiveandspice
July 15, 2014
Fish tacos with roasted fish is almost a weekly occurrence around here. I actually prefer roasted fish to fried fish at this point. And, I toss chopped tomato, cilantro, and avocado along with shredded cabbage, jalapeno and a bunch of lime juice all together into a single bowl - the topping bowl! Abbie's pickled onions get their own bowl. :)
AntoniaJames
July 16, 2014
Great idea, Emily! Will be implementing tomorrow night, with gratitude. ;o)
Amanda H.
July 20, 2014
Thanks, Emily -- I make a huge batch of the pickled onions and put them on everything until they run out. My kids like to eat them straight.
aargersi
July 15, 2014
TACO TUESDAY! Yippee!!! I usually make some sort of pico to go along as well ... just a bit more chopping ...
AntoniaJames
July 15, 2014
Have you tried warming your tortillas in the oven too, on a hot pizza stone while the fish is roasting? We do that with uncooked phulka roti when the boys are home which means we're in a serious production mode -- need to make about 10 - 12 for dinner. It works like a charm and is even lower maintenance. You'd want to use a large pizza stone, and make sure you put the cooked ones in a wide, shallow bowl lined/covered with a damp tea towel. Even lower maintenance! We do something similar to this using tamarind + soy glaze on cod, refreshed with lime juice + the same toppings you use (with a few Persian cucumbers for crunch). Will be giving the tortillas a test drive soon. ;o)
AntoniaJames
July 28, 2014
Amanda, it works! I test drove it with corn tortillas the other night, heating the stone on the top shelf, placed in the oven before turning it on. They turned out perfectly, with light browning / no burning. I use two rectangular kiln tiles that make a 16 inch square as my pizza stone (more convenient for storing in the oven if you can stack them to one side). You can easily put 6-8 tortillas on at a time, depending of course on their diameter. Your low maintenance tacos just got a lot easier. ;o)
healthierkitchen
July 15, 2014
Great! I sometimes make a bowl of Merrill's Salpicon to use for fish tacos!
carswell
July 15, 2014
I discovered the concept of fish tacos a couple of years ago - loved the flavour possibilities but hated the idea of deep fried fish being necessary. I dispensed with that right away and have been enjoying fish tacos ever since. I started with catfish fillets dredged in a blackened spice mixture and have moved on to various other spice combos - and condiments to complement.
These look good.
These look good.
amysarah
July 15, 2014
Looks great - baking the fish is a smart (and lower calorie) idea. Another alternative - not quite as Zen, but adds a little crust to the mix while avoiding deep frying shenanigans: breading thinner filets (flounder, tilapia, etc.) with basic flour/egg/crumb routine, then shallow pan frying like, e.g. chicken or veal Milanese, drained well on paper. A drizzle of sour cream thinned with lime juice is nice on there too.
Amanda H.
July 20, 2014
Definitely a good way to get the fried effect without heating up so much oil -- thanks.
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