Fish Tacos can be broken down into 3 simple steps. Once you understand the basics of what makes a delicious fish taco, you can mix-n- match, experiment, and have fun with different varieties to always keep your Taco Tuesday fresh!
Fish Tacos in 3 Easy Steps
FISH – Step 1: Choose your fish and your marinade. Whether using salmon or a whitefish, preparing your fish for tacos is easy. See two marinade options in our recipe below. Common spices including Cumin, Cayenne, Salt, Black Pepper, garlic powder and lime juice are mixed and sprinkled on your fish. You can choose to bake, grill, blacken or fry your fish; Or it can be a great way to use up your leftovers from the night before. In a small bowl, stir together marinade or spice mix ingredients and evenly coat your salmon or whitefish. Let rest for 10-15 min.
FRESH– Step 2: Select your slaw. Lots of fish taco recipes call for a coleslaw of some sort, because the crunchy cabbage tastes so good with the rich, velvety salmon or halibut. Whether you’re using a coleslaw or just adding some fresh vegetables (red onions, bell peppers, radishes…) that fresh ‘crunch’ is a vital part of the taco assembly. See two fish taco slaw recipes below.
FIXINGS – Step 3: Toppings and more toppings! Your fixings can be in the form of a sauce (like a garlic lime crema sauce) a freshly made salsa or guacamole, or some soft cheese (try cotija). The fixings bring it all together and adds that cohesive flavor to each bite. See below for some additional fixings recipes.
Whitefish Taco Recipe
- 4 x 4-6 oz Lummi Island Wild Pacific Cod, Salish Sea Halibut, or Wild Salmon
- 3 tbsp. extra-virgin olive oil
- 2 tsp. chili powder
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1/2 tbsp. vegetable oil
- Juice of 1 lime
- Sea Salt and freshly ground black pepper to taste
- 12 corn tortillas
- 1 avocado, diced
- Lime wedges, for serving
- Cotija or queso fresco for serving
For the Corn Slaw
- 1/4 c. mayonnaise (for a lighter version, use plain Greek yogurt)
- Juice of 1 lime
- 2 tbsp. freshly chopped cilantro
- 1 tbsp. honey
- 2 c. shredded purple cabbage
- 1 c. corn kernels
- 1 jalapeño, minced
Directions
Step 1: In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
Step 2: Add cod, tossing until evenly coated. Let marinate for 15 minutes.
Step 3: Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
Step 4: In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove fish from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest for 5 minutes before flaking with a fork.
Step 5: Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with cotija or queso fresco.
Salmon Taco Recipe
- 4 x 6 oz Lummi Island Wild Salmon
- 1 tbsp. extra virgin olive oil
- 1 ¼ tsp. chipotle chile powder this has a kick. Use less according to your tastes.
- 1 tsp. garlic powder
- 1 small lime zest and juice, divided (about 1 tsp. zest and 1 1/2 tbsp. juice)
- 3/4 tsp. kosher salt
- 12 Corn or flour tortillas for serving
- Cotija or queso fresco for serving
FOR THE SLAW:
- 1 medium avocado
- 1/2 c. nonfat plain Greek yogurt
- 1 tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 2 small limes zest and juice, about 2 teaspoons zest and 3 tablespoons juice
- ½ tsp. Sriracha or hot sauce of choice plus additional to taste
- 3 c. broccoli slaw mix or shredded cabbage
- 1/4 c. chopped fresh cilantro
Directions
- Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.
- Stir in the salt, lime zest and juice, and hot sauce.
- Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don’t have time, the resting while you prep the salmon will still give you good results.)
- Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
- In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
- With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).
- Transfer the dish to the oven and bake the salmon for 12 to 15 minutes, depending on the thickness of the fish (a 1-inch fillet will take around 12 minutes), until the salmon is just cooked through and reaches 140 to 145 degrees F on an instant read thermometer (fish is done at 145; once mine hits 140, I remove it to a plate, cover it, and let it rest for several minutes; the carryover cooking will finish the rest).
- Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.
Toppings and More Toppings!
Guacamole:
- 2 Avocados
- 1 tsp garlic
- 1 tbsp cilantro
- 1 tbsp lime juice
Add avocados to a medium bowl and mash with a fork. Add remaining ingredients and mix until blended.
Mango Salsa:
- 3 tbsp red onions, finely chopped
- 3 tbsp cilantro, finely chopped
- 1 mango – peeled and chopped
- Add all to a small bowl and mix.
Garlic Lime Crema:
- 1/3 cup sour cream
- 1/3 cup Mayo
- 2 Tbsp lime juice, from 1 medium lime
- 1 tsp garlic powder
- 1 tsp Sriracha sauce, or to taste
Combine all in a bowl and whisk until well combined.
