Crazy Good Fish Tacos
Serves 4·Added 5 May 2026 by Tom Melhuish
MainDairy-FreeGluten-Free
Ingredients
| 1 | small poblano pepper | |
| 1/2 | yellow onion(peeled and roughly chopped) | |
| 2 | garlic cloves(peeled) | |
| 1 | lime(juiced) | |
| 1/4 | cup | fresh cilantro |
| 1/4 | fresh jalapeño(seeds removed) | |
| 3 | tablespoons | extra virgin olive oil |
| 1 | pound | striped bass, grouper, cod, halibut, or other mild white fish(skin discarded, cut into 1/2-inch dice) |
| Coarse sea salt | ||
| Freshly ground black pepper | ||
| Warm corn tortillas, guacamole, Super-Spicy Tomatillo Salsa, Roasted Tomato + Chipotle Salsa, shredded red cabbage, and Pickled Jalapeños(for serving) |
Method
1.Roast the poblano pepper over an open gas flame set to medium-high heat, rotating now and then with tongs, until it’s charred all over. If you have an electric stove, it’s best to broil the pepper, but set your oven rack in the middle of the oven so it takes the pepper a bit of time to char. Be patient; you want to not only blacken the skin, but soften the pepper, too—it should take a good 15 minutes. Place the pepper in a bowl and cover it tightly with plastic wrap or place it in a paper bag (both methods help create steam which will help you get the skin off). Once it’s cool enough to handle, slip off and discard the charred skin, the stem, and the seeds. Rinse the pepper under a bit of water to remove the last charred bits, then puree the pepper in a powerful blender along with the onion, garlic, lime juice, cilantro, and jalapeño and set the mixture aside.
2.Heat the olive oil in a large skillet over high heat. Add the fish to the pan and sprinkle with a big pinch of salt and a few grinds of pepper. Cook, stirring now and then, until a bit browned and completely cooked through and flaky, about 8 minutes. Turn off the heat and add the reserved poblano mixture. Stir to thoroughly combine and serve immediately next to a pile of warm corn tortillas and all the toppings.
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