Watch Feast TV host Cat Neville make this recipe from start to finish in our Midwest Fish episode. Get the ingredients for this month's recipe at Whole Foods Market's Town & Country and Galleria locations. Whole Foods' 365 Everyday Value® brand includes natural and organic pantry essentials and everyday items at affordable prices.
Fish Tacos with Pickled Red Onions
- 1 red onion
- ¾ cup cider vinegar
- ¼ cup water
- ½ tsp salt
- ½ tsp sugar
- Oil for frying
- 1 cup flour
- 1 tsp baking powder
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp paprika
- 1 lb tilapia, cut into strips
- Red and green cabbage, shredded
- 2 limes
- Fresh cilantro
| Preparation - Pickled Onions | To make the pickled onions, slice the onions very thinly and add them to a heat-proof bowl. Heat the vinegar and water with salt and sugar until simmering and pour over the onion slices. Allow to sit for 30 minutes to so.
| Preparation - Fish | Heat oil in a frying pan and meanwhile, make the batter. Mix flour, baking powder, salt, pepper and paprika in a bowl, adding enough water to make a pancake-batter consistency. Dip the strips of fish into the batter and fry until golden brown, removing to paper towels to drain.
| Assembly| Whisk the mayo and sriracha together to taste and serve the tacos by laying shredded cabbage, then fish, then spicy mayo on corn tortillas, squeezing fresh lime juice on top and garnishing with cilantro.