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Choose between fish + chicken for Rach's delish soft tacos that come with pickled red onions, jalapeños + a spicy crema sauce.
Shopping tip: For the chipotle hot sauce in the spicy crema sauce, Rach likes Tabasco Chipotle.
"Is it Friday or Tuesday? For some, Fridays are for fish, and for others, tacos are for Tuesdays. For us, these we will make and enjoy 24/7. We serve these tacos with green rice and black beans." –Rach
Try pairing these with John's Spicy Mango Margaritas, which he whipped up using fresh mango puree.
For the pickled red onions and jalapeño peppers, combine sugar, salt and vinegar with juice of 1 lime, then add onions and jalapeño and toss and let sit at least 30 minutes. Toss to serve.
For the seasoning and protein, cut fish into planks 1-inch –by-3-inches long. Cut tenders in half or breasts into strips then planks. Toss with seasoning and let stand 20 minutes to couple of hours. (Save extra seasoning for future use.)
For the sauce, mix in bowl to spoon or funnel into a plastic squeeze bottle.
To prepare and serve, heat a large skillet over medium-high to high heat with oil and cook fish or chicken to brown and just cook through on each side in 2 batches, 4 to 5 minutes per batch.
Serve with fixings in tacos. We build the tacos like this: sauce, protein, cabbage, pickled onions, tomatoes or pico and cheese.