Fish Tacos

fish tacos.jpg

When it comes to tacos, I have a few requirements. Fresh tortillas is one of them. Corn tortillas are my favorite and there is nothing like a fresh tortilla! Why spend time and money on ingredients only to put them on a semi-stale store-bought tortilla? I like a variety of salsas that provide texture and heat. I also like a lot of flavor in the fish and generally, I prefer it either grilled, broiled, or baked. Deep frying usually makes the fish tough and breading just makes no sense to me. This recipe has a lime mayo as a base to the toppings and it just brings out the flavors beautifully as it adds a little limey kick in the background.

Now, back to the tortillas. A good press is a fairly inexpensive item. Even if you only make tacos once a year - it’s a must. This is one of those times when the right tool for the job is essential.

The 2 salsas and the mayo can be made the day ahead. The tomatillo salsa will actually keep for at least a week.

In catering, this is one of my all-time most popular dishes. I serve it as a “make your own” buffet and I highly recommend you do that at home. Everyone will LOVE it!

Buon Appetito!

Yield: 4

Fish Tacos

prep time: 2 hourcook time: 20 Mtotal time: 2 H & 20 M


Fish and Marinade
  • 1 pound cod or other firm white fish 
  • 1 cup canola oil
  • 1/2 cup chopped cilantro
  • 3 tablespoons sambal
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons freshly squeezed lime juice
Red Salsa
  • 1 large tomato, ripe and chopped - not seeded
  • 4 tablespoons red onion - chopped 1/4-inch
  • 1 serrano chili, minced
  • kosher salt to taste
  • 1 tablespoon white wine vinegar
Tomatillo Salsa
  • 8 tomatillos, husks removed
  • 6 green onions, chopped - light and dark green parts separated
  • 2 cloves garlic
  • 1 tablespoon cilantro
  • 1 teaspoon sambal
  • 1 tablespoon lime juice
  • kosher salt to taste
Lime Mayo
  • 1 large egg
  • 1 teaspoon dried mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1 tablespoon fresh lime juice
  • 1 cup canola oil
  • 1/4 cup sour cream
  • 1 tablespoon finely grated lime peel
Additional Topping
  • 1 avocado
  • lime juice
  • sea salt


How to cook Fish Tacos

Fish and Marinade
  1. Cut the fish into 1-inch strips.  Combine the oil, cilantro, sambal, salt, and lime juice in a bowl.  Place the fish in the marinade, cover and refrigerate for 1 to 3 hours.  
  2. While fish is marinading, make the salsas and mayo.
Red Salsa
  1. Combine tomato, onion, and chilis in a bowl.  Add salt and wine vinegar.  Stir to combine.  Chill until ready to use.
Tomatillo Salsa
  1. Preheat oven to 400 º
  2. Toss tomatillos, white part of green onions, and garlic in olive oil and roast for about 20 minutes until the vegetables are browning and soft.  Cool. 
  3. Put the roasted vegetables,  dark green onion tops, cilantro, sambal, and lime juice into a food processor.  Blend until smooth.  Add salt and more lime juice if necessary.  
Lime Mayo
  1. Break the egg into the bowl of a food processor (or a blender) fitted with a steel blade.  Add mustard, salt, sugar and process for one minute.  Add in the lime juice and process for another minute.  Push sides down with a rubber spatula.  Continue processing while slowly pouring in the oil thru the feed tube and continue to process for 15 seconds.  Remove to a bowl, stir in sour cream and lime peel.  
Cook the fish
  1. Preheat oven to 375º
  2. Drain the fish and discard the marinade.  Bake until cooked through, 7 to 8 minutes.  Grilling is also a great way to cook the fish.  Drain the fish before serving. 
Assemble the tacos
  1. Make tacos with a warm, fresh tortilla.  Spread tortilla with lime mayo and top with fish, both salsas and some fresh avocado tossed with fresh lime juice and a little sea salt.  
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