For the pickled onions:
1/2 red onion, sliced thinly using a mandoline or sharp knife
Approximately 3/4 cup of red wine vinegar
For the fish:
1/4 cup of extra virgin olive oil
1 1/2 teaspoons of Mexican chili powder
1/2 teaspoon of dried oregano
1/2 teaspoon of ground cumin
1/4 cup of roughly chopped cilantro leaves
1 jalapeño pepper, cleaned and finely chopped
1 pound of cod, cut into 4 pieces.
Salt, to taste
For the salsa:
2 roma tomatoes, chopped
1/2 jalapeño pepper, chopped finely
1/4 cup of finely chopped red onion
1/4 cup of finely chopped cilantro
salt & pepper, to taste
1/2 teaspoon of adobo sauce (from a can of chipotles in adobo)
juice from 1/2 lime
red cabbage, thinly sliced and chopped
corn tortillas, for serving
1. Marinate the onions by putting the slices in a small bowl and fill with red wine vinegar until it covers the onions. You can pickle the onions for a minimum of 30 minutes, or a week.
2. Marinate the fish. To make the marinade, combine the olive oil, spices, cilantro and chopped jalapeño in a small bowl. Place the fish in a medium bowl, cover with marinade, coating well, and allow to sit for 20-30 minutes.
3. To make the salsa, combine all of the salsa ingredients in a medium bowl, tossing to mix well. Add more or less adobo sauce, to taste, but keep in mind that it is VERY hot.
4. To cook the fish, heat a nonstick pan over medium-high heat. Season the fish with salt and place the pieces into the pan. Cook for 4 minutes on one side, then flip and cook for another 2. Take the pan off the heat, and use a spatula to break up the fish fillets into smaller bits, making sure to mix it well with the cooked out marinade, and scraping any bits from the bottom of the pan.
5. To prep the corn tortillas, place four at a time between two damp paper towels, and microwave for 45 seconds. Place the warm tortillas, wrapped in the paper towels, or a towel, on a plate and cover with another plate to keep warm.
6. To assemble: scoop the fish into the center of one tortilla. Top with salsa, sliced cabbage, cilantro and pickled onions. Squeeze a bit of lime over the top.