Tacos de galuchino a la parrilla con salsa de tomate verde

Pickled Red Onions:

1. Combine vinegar, water, sugar, salt, and smashed garlic in a saucepan. Bring to a boil, then pour over thinly sliced onions in a heatproof container.
2. Let cool to room temperature or refrigerate until ready to use.

Prepare the Green Tomato Salsa:

1. Char green tomatoes and jalapenos over an open flame or under the broiler until blistered.
2. Remove the stem from the jalapeno (deseed if less heat is desired).
3. Blend tomatoes, jalapeno, white onion, garlic, lime juice, salt, and cilantro until chunky-smooth. Adjust seasoning.

Make the Avocado Creama:

1. Blend avocados, sour cream, lime juice, cilantro, and salt until smooth. Chill until ready to use.

Blacken the Redfish:

1. Pat fish dry and rub with Cajun seasoning.
2. Heat a cast-iron pan over high heat with olive oil.
3. Sear filets 2-3 minutes per side until well blackened and cooked through.
4. Rest briefly, then slice or flake into taco-sized portions.

Warm the Tortillas: 

1. Warm corn tortillas on a griddle or open flame until pliable and lightly charred.

Assemble the Tacos:

1. Spread avocado cream on each tortilla.
2. Add blackened redfish and a spoonful of green tomato salsa.
3. Top with pickled red onions and micro cilantro or chopped fresh herbs.

Notas del chef:

1. Green tomato salsa may be made ahead and adjusted with tomatillo as needed.
2. Red drum, snapper, or other firm white fish may substitute for redfish.
3. For service, tacos can be plated open-face or folded and skewered for presentation.