Fish Tacos

We’ve had them all over the world. Be it grilled, battered, fried or steamed; any fish can be put into a fish taco. With larger fillets of fish, large cubes work well. With smaller fish like trout or panfish, the whole fillet may be considered bite-sized. Condiments can be many or few, just use what you like. Instead of plain cabbage, I will often make a cabbage salad so the cabbage has a chance to soak up a little marinade. It can be as easy as cabbage tossed with a little vinaigrette and cilantro.

Right from our book, Cooking Seafood, here’s our most versatile Fish Taco recipe, one we have enjoyed with salmon, halibut, steelhead, trout, kokanee and bass.BF FishTacoLR

Fish Tacos

  • 1 pound fish
  • 3 tablespoons fresh lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons peanut or coconut oil
  • 16 small soft corn tortillas
  • 1 cup shredded cabbage
  • 1/2 thinly sliced carrots
  • Lime for garnish
  • Avocado Cream Sauce

Chop fish into bite-sized pieces.  In a shallow dish, spread fish in a single layer and drizzle with lime juice.  In a small bowl mix spices until thoroughly combined and sprinkle over fish.  Let sit 10 minutes at room temperature. 

In a large skillet, sauté fish in oil on medium-high heat 5 minutes or until fish is no longer opaque.  Serve in double tortillas topped with cabbage, carrot, sauce and lime for garnish.

Avocado Cream Sauce

  • 1 cup mashed avocado
  • 1/2 cup Greek yogurt or sour cream
  • 2 tablespoons creamy horseradish
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground coriander
  • Salt & white pepper to taste

In a small bowl, whisk all ingredients until thoroughly combined.

Scott Tiff Kokanee

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