NEW!! Spicy Fish Tacos marinated in Michelada Shrub May 12 2017, 0 Comments

Fresh off the idea board is this tasty recipe using our Michelada Shrub to create some rad, spicy fish tacos. Check it out below:



For the Fish Tacos

  • 2 fillets of local fish (we used Santa Barbara local Rock Cod) 
  • 1 Onion 
  • 1 Red Pepper
  • 4-6 Tortillas (corn or flour)
  • 2-3 Tablespoons of Pacific Pickle Works Michelada Shrub 
  • Ripe Avocado
  • Fresh Cilantro
  • Olive Oil
  • Salt and Pepper to taste

For La Crema

  • Mayonnaise
  • Sour Cream
  • Lemon Juice
  • Salt and Pepper to taste


For the Fish Tacos 

1. Dice onion and red pepper. Quarter and deseed the lemon. Slice avocado into wedges.


2. Sautée onion and pepper in oil 2-3 minutes or until fragrant. Add salt and pepper to taste.

3. Lightly pat fish fillets dry with a paper towel.

4. Season fish with salt & pepper, add to pan of onion and pepper. Cook until fish flakes apart, about 5-7 minutes.

5. Break up the fish with spatula and add tablespoons of Pacific Pickle Works Michelada Shrub.

6. Cook until the liquid is absorbed, leaving any browned bits (the fond) in the pan. Do not overcook fish.  

7. Heat the tortillas on a skillet until soft and slightly browned.

For La Crema  

  1. Mix equal parts mayonnaise and sour cream. Add lemon juice until mixture becomes pourable.
  2. Add sprinkling of salt and pepper.
  3. Place fish on tortillas and garnish with cilantro, avocado, and crema to taste.
  4. Serve and enjoy!