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Fish Tacos with Pickled Onions and Chilies
WILLIAMS-SONOMA23Ingredients
50Minutes
550Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup red wine vinegar
- 6 Tbsp. frozen orange juice concentrate (thawed)
- 1/3 cup sugar
- 1 1/2 tsp. Mexican oregano (dried)
- 2 bay leaves (optional)
- kosher salt (to taste)
- 2 red onions (large, thinly sliced)
- 1 white onion (large, cut up)
- 2 garlic cloves
- 3 serrano chilies (stems removed)
- 1 bunch fresh cilantro (cut into large pieces)
- 1 cup fresh lime juice
- 3 Tbsp. honey
- kosher salt (to taste)
- 1 1/2 lb. Chilean sea bass fillet (or tilapia fillet, cut into large cubes)
- kosher salt
- freshly ground pepper (to taste)
- 4 Tbsp. olive oil
- 1 1/2 cups romaine lettuce (finely shredded)
- 12 corn tortillas (warmed)
- 1/2 cup pickled jalapeño peppers (canned, strips)
- 3/4 cup crema
- 6 lime wedges
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium740mg31% |
| Potassium1190mg34% |
| Protein28g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber10g40% |
| Sugars34g |
| Vitamin A110% |
| Vitamin C160% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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