Adrienne Gajownik


NC fish tacos with pickled red onion

When a friend offers you freshly caught fish (from the NC coast), you accept and make fish tacos. Well at least, that's what we did the other night.

I was never a big seafood person growing up. But after studying holistic nutrition and reading about the benefits of fish, I've tried to incorporate it into my diet more. Fish contain omega-3 fatty acids that improve brain and memory function, help with inflammation, lower cholesterol and support healthy skin and hair. I know what you're thinking, aren't you vegetarian? I eat that way most of the time, but I also listen to what my body needs. And sometimes that includes organic, local chicken and fish.

NC fish tacos with pickled red onion
Adapted from Epicurious
Marinade for the fish
1 tbsp cumin, whole seeds
1 tbsp oregano
1 tsp red pepper flakes
1tsp paprika
2 tsp sea salt
dash of cracked pepper
1/4 c olive oil
1/4 c cilantro, chopped & rinsed

~1 lb of mahi mahi (or a mild, white fish)
1 lime

Mix all ingredients in a small shallow dish. Add fish, flipping a few times to get the marinade on both sides. Refrigerate for at least 30 minutes. Heat saute pan over medium heat. Add fish. Cook for a few minutes on each side. The fish should be lightly browned. Squeeze lime over the fish.
I've made these pickled onions before. They involve just two ingredients, onions and vinegar. I could eat them on everything.

Pickled red onions
1 small red onion, thinly sliced
Red wine vinegar

Put onion slices into a small bowl. Cover almost completely with vinegar. Let macerate, while you're cooking the fish or making guacamole.

Now assemble your fish tacos. Grab a corn tortilla (make sure to heat up first), fill with guacamole, a handful of pickled onions and fish.
Serve with guacamole, chips, and a black bean salad like this one.