By Terrie Lewis(2) | July 05, 2021

Serves 4
Ingredients
For the pickled onions
- 1 red onion
- 1 tablespoon salt
- 2 tablespoons sugar
- 1 part water
- 2 parts cider vinegar
For the Fish Tacos
- 3/4 pound catfish or other white fish
- Kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ancho chile or chipotle
- 1 tablespoon olive oil
- Pickled onions
- 1 avocado, cut into 1/8-inch slices, lengthwise
- 1 bunch cilantro, washed and dried
- 1 tomato, diced
- 2 limes, each cut into 6 wedges
- 8 oz. Shredded Cheese
- 12 corn tortillas
- Tabasco or Hot sauce of your choice
- Optional: Sliced Serrano or Jalapeno Peppers
Directions:
For Pickled Onions
- Slice the onions very thinly and put them in a microwaveable container. Add the salt and sugar. Cover everything with 1 part water to 2 parts vinegar. Microwave for 1 minute, stir, and microwave for another minute. Cool, then refrigerate overnight (if time permits).
For the Fish Tacos
- Season the fish with salt, cumin and chile. Lay the fish in a baking dish, and sprinkle with the olive oil. Grill or bake at 350 for approximately 10 minutes.
- Meanwhile, set out the pickled onions, cilantro, avocado, diced tomato, cheese, peppers and limes
- While the fish cooks, place a large skillet over medium high heat. Add as many tortillas as you can without overlapping, and toast for a minute or two on each side, just enough to warm through; be careful not to let them dry out. Keep the warm tortillas piled under a clean tea towel.
- When the fish is ready, serve it with the warm tortillas and all the fixins, and let everyone create their own!