This is a go-to recipe for fish tacos - nothing over-the-top, just a handful of bold flavors and sauciness. The key here is getting a nice sear on the fish with the spice. Make sure your pan gets very hot and don’t play with the fish once it is in the pan. Also, make sure the fish is super dry before searing and dust with the spice right before cooking. The sauce can be used in many other dishes. The recipe is set for 4-8 tacos. Be sure to marinate the onions first for deeper flavor penetration.
Fish Tacos
Serves 4
1 lb mahi, salmon, halibut, whatever fish you love! - Cut into 4-8 each - 1/4-1/2 lb pieces
4-8 inch yellow corn tortilla shells
For the spice mix (combine):
1 tablespoon paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon sugar
Salt and pepper
For the sauce (combine):
½ cup mayo
1 tablespoon tomato paste
1 teaspoon worcestershire sauce
1 teaspoon fresh ground black pepper
1 teaspoon red wine vinegar
1 teaspoon ground chipotle
¼ lemon zested
1 garlic clove minced
Remaining ingredients:
2 cup finely shredded green cabbage
½ cup thinly sliced red onion (tossed in lime juice and a touch of salt)
1 avocado sliced
Fresh cilantro to garnish
To Build/Finish:
Dust the fish with the spice mix. Sear in a hot, skillet over medium-high heat (or grill)with avocado oil or pure olive oil (butter or ghee works as well)
Remove the fish, wipe the pan and add a touch more oil/fat. Toast the shells in the same pan for about 8 seconds a side (until warm and slightly toasted).
Place a few avocado slices on the base of the tortilla, and top with one piece of seared fish. Top the fish with a good amount of cabbage and marinated onions - drizzle with the sauce and garnish with fresh cilantro. Serve with a wedge of lime- to add a touch of difference, grill or sear the lime - it will caramelize the lime flavor a touch.