One of the things I miss most since transplanting from Florida to Tennessee is the readily available fresh Gulf seafood I found in the Florida panhandle. I’ve learned to live with frozen filets, and these fish tacos are a great way to use them.Jump to Recipe
I don’t remember exactly when I first ran into fish tacos, but it was a random moment online. And while it’s not a common meal in our home, I always enjoy occasions when it’s made.
About Fish Tacos
You can use any white fish (think cod, tilapia, amberjack, Mahi Mahi, flounder). I often use flounder or Mahi Mahi. Fresh is best, but frozen will work. When weather permits, dear sweet husband likes to grill the fish. Otherwise, it’s pan fried. Because we grilled out, I opted for onion powder to add to a dry rub of the seasonings for the fish. It worked very well.
A baja style slaw is traditional. I put a little twist on it with my Royal Cabbage Slaw. If you don’t want to buy or make a slaw, you can finely slice cabbage or lettuce and add radish bits to it.
You can use pre-made flour tortillas or make your own. Since I usually have Artisan Bread Dough on hand, I often follow my Naan recipe to make tortillas; I just make them smaller. You can also make authentic flour tortillas, like I did, following Mely Martinez’s recipe. Instead of rolling them out, I use my tortillado (tortilla press): it makes a beautifully even tortilla.
A Few Extras
Spread Knock-out Guacamole on your tortilla, add the cabbage slaw and and then the fish. Top with red onion and a little cotija cheese if you like—so delicious! This also works well with shrimp. Serve with your favorite Mexican sides, like Mexican Rice, refried beans or street corn. Add a healthy salad or some salsa and chips, and you’ve got a fiesta for your mouth. (Margarita and cerveza totally optional.)
- 4 pieces white fish fillet abt 1 to 1.5 lb
- ¼ C clarified butter
- 1 TBSP onion
- ½ to 1 tsp salt to taste
- ½ tsp pepper
- ½ tsp cilantro
- ½ tsp basil
- 2 TBSP lemon or lime juice about ½ lime or lemon
- 1 C Royal Cabbage Slaw see link below
- ½ Red onion finely sliced
- ½ C Knock-out Guacamole more to taste
- 4 flour tortillas soft taco style
- Cotija cheese powdered
- lemon or lime wedges
- chopped and whole sprigs of fresh cilantro for garnish
- If using Royal Slaw, finely slice red onion.
- If not using Royal Slaw or other pre-prepared Baja style slaw: finely slice onion and dice radish. Finely slice desired filling (cabbage or lettuce).
- Set filling aside.
- Heat pan on medium. Add clarified butter.
- Sprinkle seasonings on fish and pan fry until outer edge begins to turn solid white.
- Turn and cook on other side until internal temperature reaches recommended temperature (generally, 145° F). The meat should appear opaque and flake away from a fork easily.
- Remove from heat.
- Use ¼ of each ingredient for each taco. Make tortillas ahead or use store-bought.
- Spread guacamole on one side of tortilla.
- Add slaw in center of taco, then place fish meat on top of slaw bed.
- Place a few red onion slices on top and squeeze lime or lemon over taco.
- If desired, sprinkle some cotija powdered cheese and cilantro garnish on taco.
- Serve warm. Add lemon or lime wedges and cilantro sprig to plate for garnish if desired.
Serving SuggestionsServe with desired combination of Mexican Rice, street corn, or refried beans along with tortilla chips, guacamole and salsa.
- If you don’t want to make slaw, buy a pre-made Baja style or finely slice cabbage or lettuce and add radish bits
- This recipe also works well with grilled fish.