Food Recipes Seared Fish Tacos With Marinated Peppers 5.0 (1) 1 Review A jar of roasted red peppers makes a bright salsa for a new twist to taco night. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on November 18, 2022 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Smoky and bright, these fish tacos are a weeknight winner and all you need is just 30 minutes from start to finish. Scatter a zingy roasted bell pepper salsa made with charred scallions, punchy sherry vinegar, and fragrant oregano over tender, flaked fish. Smoked paprika adds a nice earthiness to the dish, but feel free to swap it for hot paprika for a kick, or standard paprika for milder tacos. The finishing touches are slices of ripe avocado a nice creamy element, and briny, salty feta that pairs deliciously with the salsa. Ingredients 3 tablespoons sherry vinegar 2 teaspoons fresh oregano 1 12-oz. jar roastedred bell peppers, drained and chopped 4 1/2 tablespoons olive oil, divided 1 1/2 teaspoons kosher salt, divided 1 teaspoon smoked paprika, divided 8 scallions, trimmed 2 8-oz. cod or grouper fillets, skinless 8 6-in. corn tortillas, warmed 1 avocado, chopped Finely crumbled feta or Cotija cheese Directions Stir together vinegar, oregano, roasted peppers, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Place scallions evenly in skillet; cook, turning occasionally, until charred in spots and softened, about 8 minutes. Transfer to a cutting board. Chop and toss with roasted pepper mixture in bowl. (Do not wipe skillet clean.) Sprinkle fish with remaining 1 teaspoon salt and 3/4 teaspoon paprika. Heat remaining 1 1/2 tablespoons oil in skillet over medium-high until shimmering. Add fish to skillet; cook, undisturbed, until a light golden crust forms, about 6 minutes. Flip; cook, undisturbed, until opaque and just cooked through, 1 to 2 minutes. Transfer to a paper towel-lined plate and flake into large pieces. Top tortillas with fish, roasted pepper mixture, and avocado. Garnish with cheese. Rate it Print Nutrition Facts (per serving) 596 Calories 37g Fat 38g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 596 % Daily Value * Total Fat 37g 47% Saturated Fat 6g 30% Cholesterol 69mg 23% Sodium 662mg 29% Total Carbohydrate 38g 14% Dietary Fiber 12g 42% Total Sugars 6g Protein 33g Vitamin C 159mg 794% Calcium 135mg 10% Iron 3mg 16% Potassium 1098mg 23% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.