All you need to add a ton of flavor to fish tacos is this slightly spicy and tangy pickled salsa.
If you've ever wondered how to make your own fermented cabbage aka sauerkraut I've got good news for you, it's crazy simple. In fact, it's perfect for the beginner when it comes to fermenting or pickling. It's practically fool proof, requires minimal ingredients and a mason jar and lasts for months and months in the fridge at your disposal for adding flavor and beneficial probiotics to lots of foods.
Let's start with tacos shall we?
It's so simple to make a big jar of pickled salsa and you can throw in just about any vegetables you want. For step by step instructions and amazing health benefits of fermented foods click here
Now on a busy weeknight you can grill up some fish and take out your jar of fermented salsa and Voilà, you have a delicious and very healthy supper! Check back each day for the rest of this week to see what the Sunday Supper Crew has planned for you for simple weeknight suppers in just 30 minutes or less!
TIME 20 MINUTES (with prepared salsa) SERVES 4-6
You Will Need
2 pounds White Flaky Fish such as Flounder or Red Snapper (stay away from *Tilapia)
1 tablespoon olive oil to brush the fish
1 teaspoon cumin
1 teaspoon chile powder
2 cups Pickled Salsa
8 Corn Tortillas
2 cups shredded cabbage
Preheat your grill over medium heat. Brush oil on both sides of fish. Sprinkle with spices. Grill fish for 3-5 minutes depending on its thickness. Don't over cook or it will be dry!
Remove from grill and place on tortillas with shredded cabbage. Top with pickled salsa. Serve immediately.