Let's celebrate lent with a delicious recipe for fish tacos with pickled onion! This recipe is easy to make and full of fresh and vibrant flavors that will surely please the whole family.
400g of tilapia fillets
3 purple onions for pickling
apple cider vinegar, sugar, and salt
2 jalapeño peppers
1 bunch of cilantro
Salt and black pepper
For the pickled onion:
- Cut the onion into thin slices and place it in a small bowl.
- Mix the apple cider vinegar, sugar, and salt in a bowl and pour the mixture over the onion.
- Let it sit for at least 30 minutes to pickle.
To prepare the fish and tacos:
Season the fillets with salt and black pepper (let it sit for a few minutes).
Fry them in a little olive oil until golden and crispy on both sides.
Wash and chop the tomatoes, remove the stem from the peppers, and cut them into rings.
Remove the stem and seeds from the peppers, cut them into strips and sauté them in a pan with 2 tablespoons of oil for 10 minutes.
Add the chopped tomatoes and chili rings, and cook for another 4 minutes. Season with salt and pepper, and remove from heat.
Heat the tortillas in a non-stick pan, then add the fish fillets, pickled onion, fresh cilantro, and any other condiment you like, such as hot sauce or fresh cheese.
Enjoy these delicious fish tacos with pickled onion during lent and any other time of the year!
And remember, we have a special lent menu until Easter Sunday
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