- 1 cup white vinegar
- 1/ 2 cup granulated white sugar
- 1 large red onion, sliced
- 3 jalapeños, sliced
- 4 large carrots, peeled and sliced
- 18 ounces fresh white fish filets (about 1 large filet)
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Chili-lime seasoning, to taste
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon freshly squeezed lime juice
- 1/ 2 tablespoon Sriracha
- 6 small flour tortillas (can substitute with corn tortillas)
- Fresh lime wedges, for serving
- Fresh cilantro, chopped
Start by making the pickled vegetables. In a medium or large pot over high heat, add vinegar, white sugar, and 2 cups of water. Bring the mixture to a boil, and stir until sugar is dissolved. Using any jars or containers of your choosing, place red onion, jalapeños, and carrots into separate jars. Pour the vinegar mixture into each jar, making sure there’s enough liquid covering the vegetables. Place the jars/containers into the fridge. For a quick pickle, these will be ready in as little as two hours, but if you want more pickling, feel free to let them sit in the pickling liquid for as long as you like!
Once the veggies are pickled to your liking, it’s time to cook the fish. Pat tilapia filets dry and season with salt and pepper. In a large pan over medium-high heat, heat olive oil. Once the pan and oil are hot, add fish to the pan (you should hear a good sizzle!) Cook the fish for 5-7 minutes, then flip. Add chili-lime seasoning. Cook for 2-3 minutes on the second side. Remove fish from the pan and place onto a paper-towel lined plate. Set aside.
Make the crema sauce. In a small bowl, add sour cream, mayonnaise, lime just and Sriracha. Mix well.
If you have a gas burning stove, you can toast the tortillas over the flame. Simply turn one of the gas burners on, and carefully place the tortillas above the flame until they get a nice char. If you don’t have a gas burning stove, you can toast the tortillas in a large, dry pan over medium-high heat.
Assemble the tacos. Stuff tortillas with fish, add pickled veggies and crema on top. Squeeze with fresh lime and garnish with chopped cilantro. Enjoy!
These fish tacos are a fresh celebration of spring! They feature fresh fish, easy quick pickled vegetables, and a spicy & tangy crema sauce. The quick pickled veggies will be ready in about 2 hours, and will last in the fridge for months! Feel free to substitute your favorite fish or any other veggies that you think would be great to pickle. We made these live on @thefeedfeed TikTok!