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Fish Tacos with Avocado and Pickled Red Onions inspired by Jimmy's Harborside
Inspired by Jimmy's Harborside

Fish Tacos with Avocado and Pickled Red Onions

Main Course
These vibrant fish tacos feature pan-seared tilapia enveloped in soft tortillas, complemented by creamy avocado, tangy pickled red onions, and a zesty garlic mojo sauce. The contrast of textures and bright flavors creates a light yet satisfying dish that balances seafood freshness with Mexican-inspired accents.
Prep Time 30 mins
Cook Time 15 mins
Inactive Time 15 mins
Total Time 60 mins
Servings 4

Ingredients

  • 1 1/2 lbs Tilapia fillets (Or other firm white fish like cod or mahi-mahi)
  • 1 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Garlic powder
  • 1/2 tsp Dried oregano
  • 1 tsp Salt (Divided)
  • 1/2 tsp Black pepper
  • 3 tbsp Olive oil (Divided)
  • 1 medium Red onion (Thinly sliced)
  • 1/2 cup White vinegar
  • 1 tbsp Sugar
  • 4 large Garlic cloves (Minced)
  • 1/4 cup Lime juice (Fresh)
  • 1/4 cup Cilantro (Chopped, plus more for garnish)
  • 12 small Corn tortillas (6-inch diameter)
  • 2 large Avocados (Ripe, sliced)
  • 2 cups Green cabbage (Thinly shredded)
  • 1/2 cup Sour cream
  • 2 whole Lime wedges (For serving)

Tools You'll Need

  • Large nonstick skillet
  • Small mixing bowls
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Tongs for warming tortillas
  • Grater for cabbage (if needed)

Chef's Tip

To achieve perfectly cooked fish for tacos, use a nonstick pan over medium-high heat and cook just until the fish flakes easily with a fork but remains moist inside. Overcooked fish becomes dry and crumbly in tacos.

Instructions

  1. Pickle onions: Combine sliced red onion, vinegar, sugar, and 1/2 teaspoon salt in a small bowl. Let stand at room temperature for at least 15 minutes, stirring occasionally.
  2. Season fish: In a small bowl, mix chili powder, cumin, garlic powder, oregano, remaining 1/2 teaspoon salt, and black pepper. Rub mixture over fish fillets on both sides.
  3. Make garlic mojo: Combine minced garlic, lime juice, 2 tablespoons olive oil, and chopped cilantro in a small bowl. Set aside.
  4. Cook fish: Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add fish and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and flake into large pieces.
  5. Warm tortillas: Heat tortillas according to package directions or directly over a gas flame for about 10 seconds per side until lightly charred.
  6. Prepare slaw: Toss shredded cabbage with 2 tablespoons of the garlic mojo.
  7. Assemble tacos: Fill each tortilla with flaked fish, cabbage slaw, avocado slices, and pickled red onions (drained).
  8. Serve: Drizzle remaining garlic mojo over tacos. Garnish with additional cilantro, a dollop of sour cream, and serve with lime wedges.

Plating

Arrange two or three assembled tacos on each plate, slightly overlapping. Garnish with additional pickled red onions and cilantro sprigs on top. Place a dollop of sour cream on the side along with lime wedges. For a vibrant presentation, add a small ramekin of extra mojo sauce for dipping or drizzling.

Storage & Reheating

The pickled onions can be made up to 3 days ahead and stored in the refrigerator. Cooked fish is best consumed immediately, but can be refrigerated for up to 2 days. Reheat gently in a skillet before assembling tacos. Store components separately and assemble just before serving for best results.

About This Recipe

Jimmy's Harborside's fish tacos were a fresh take on the Mexican classic, highlighting New England's exceptional seafood. The restaurant's version featured a balance of textures and flavors that elevated a casual dish to something memorable. This adaptation preserves the bright, light character of the original while making it accessible for home cooks.

How did it turn out?

We'd love to hear about your experience making this recipe!