Name: Saucy Veracruz Fish Tacos with Tomatoes, Olives, Capers & Jalapeño
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 3 tbsp capers; 1.02 kg cod fillet; 3 (398 ml) cans diced tomatoes; 3 cloves garlic; 3 jalapeño peppers; ¾ cup Kalamata olives, pitted; 1 ½ limes; 18 small corn tortillas; 1 ½ medium yellow onions; black pepper; brown sugar; cumin, ground; extra virgin olive oil; oregano, dried; paprika; salt; white wine vinegar

Saucy Veracruz Fish Tacos with Tomatoes, Olives, Capers & JalapeñoSaucy Veracruz Fish Tacos with Tomatoes, Olives, Capers & Jalapeño — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 avocados

3 tbsp capers

1.02 kg cod fillet

3 (398 ml) cans diced tomatoes

3 cloves garlic

3 jalapeño peppers

¾ cup Kalamata olives, pitted

1 ½ limes

18 small corn tortillas

1 ½ medium yellow onions

black pepper

brown sugar

cumin, ground

extra virgin olive oil

oregano, dried

paprika

salt

white wine vinegar

Instructions

Wash and dry the fresh produce.

Place vinegar, sugar, and salt in a small bowl. Stir to combine the pickling liquid.

Thinly slice jalapeño peppers into rings; seed and remove ribs with a spoon to reduce spice level. Add to the bowl with pickling liquid, stir to combine, and set aside. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and small dice onions. Peel and thinly slice garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, and spices; cook, stirring occasionally, until onions are soft, 3-4 minutes.

Meanwhile, roughly chop olives.

When the onions are soft, add olives, tomatoes, and capers to the pot. Stir to combine and bring the sauce to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook, stirring occasionally, until sauce is thickened, about 10 minutes.

While the sauce thickens, pat cod dry with paper towels and cut into 1-inch pieces. Season with salt and pepper.

When the sauce is thickened, add fish to the pot and gently stir to combine. Cover and continue to simmer until fish is cooked through, 5-6 minutes more. Remove from heat.

Meanwhile, using a clean cutting board, cut limes into wedges. Transfer to a plate.

Halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons. Add to the plate with the lime.

Warm tortillas in a skillet, oven, or microwave (optional).

Divide fish and sauce between plates. Serve with tortillas, avocado, pickled jalapeño, and lime wedges. Enjoy!

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