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BBQ Spiced Fish Tacos

The tacos have multiple components, but the pairing breaks down to a wonderful balance of light, fresh, and mouthwatering, only leaving you wanting just one more taco. We err on the side of buying a few too many ingredients as these are usually gone before we know it!

  • Prep Time: 30-45 minutes
  • Cook Time: 15 minutes
  • Total Time: 45-60 minutes
  • Yield: 4-5 Servings

Ingredients

1.5 lbs. firm white fish (grouper, rockfish, or even shrimp)
½ cup high heat cooking oil

Pickled Onion (make ahead of time if you can)

1 sliced medium red onion
1 cup red wine vinegar
½ cup water
2 tablespoons salt
1 tablespoon can sugar

Simple Spice Rub

1 tablespoon paprika
1 teaspoon salt
¼ teaspoon cayenne
¼ teaspoon garlic powder

Slaw

½ Whole green cabbage (sliced or shaved thin)
1 chopped green onion
2 tablespoons apple cider vinegar
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon paprika
½ teaspoon salt

Quick Guac

1 large avocado
¼ teaspoon salt
¼ cup tomatillo salsa (we like Fronterra)

Your favorite tortillas

We recommend a corn tortilla or a great grain free option is Siete

Instructions

Directions

  1. Break down raw fish into half inch slices and toss in spice rub set aside
  2. PICKLE THE ONION
    • Boil all ingredients on stovetop and allow to simmer for 5 minutes making sure sugar and salt is dissolved
    • Pour hot liquid over sliced red onion (in a glass container.
    • Put lid on top and allow to sit or cool before putting into the refrigerator
    • Note: these can last up to a week in the refrigerator and make a great addition to many dishes
  3. MAKE THE SLAW (ahead of time if you like)
    • Whisk all wet ingredients with spices
    • Add green onion and cabbage and mix thoroughly
  4. SEAR THE FISH- Coat a saute pan with high heat oil and sear fish slices on each side
    • work in batches, and do not overcrowd the fish as it cooks
    • 1-2 minutes per side if pieces are small. Toast spices
    • Allow to cool on paper towel lined plate or baking sheet
  5. MAKE THE GUAC
    • Cut the avocado in half and scoop out flesh with a spoon
    • Mash avocado with salt and add the tomatillo salsa- mix thoroughly
  6. MAKE THE SPICY MAYO
    • 2 parts mayo to one-part sriracha. Make as big a batch as your heart desires!
  7. WARM THE TORTILLA
    • We usually heat on a non-stick skillet pan to soften
  8. BUILD THE TACO (in this recommended order)
    • Tortilla
    • Fish
    • Slaw
    • Guac
    • Pickled onion
    • Spicy mayo