Fish Tacos

by Rachel on March 19, 2010

Yes, that's my hand. Nice manicure, eh?

Do you have recipes in your repertoire that you love, but they’re just so damn complicated that you never, ever make them?  I’m that way with a certain fish taco recipe.  No, not this one.  This one is a piece of cake – a metaphor that always sounds out of place on a food blog.  Anyway, this particular fish taco recipe is so very simple anyone can manage it.  The thing I like about this recipe is that you can make it ahead.  There just aren’t that many fish recipes that prep well in advance – other than tuna fish.  This recipe works well as a salad too.  Just serve the taco mix over a bed of mixed greens.  We like to sprinkle some crushed tortilla chips on top of the salad.  If you’re really nice I might share the other fish taco recipe with you someday – but that would mean I’d have to make it again, and the odds of that are low.

Fish Tacos (4 servings)

  • 1 lb Mahi Mahi, Ono or other firm white fish
  • ½ lb cooked shrimp sliced in half through the ridge (lengthwise)
  • ½ cup brine cured black olives, pitted and chopped
  • 1 cup tomatoes, seeded and chopped
  • 3 green onions, thinly sliced
  • 2 canned green chilies, seeded and minced (or fresh jalapenos – it all depends on how much heat you want)
  • 2 tablespoons lime juice
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons chopped fresh cilantro
  • 10 crispy “Mission Style” taco shells heated according to directions
  • 2 cups shredded romaine lettuce or shredded cabbage

Preheat the oven to 400 degrees.

Place the fish on a sheet pan.  Rub both sides well with olive oil and sprinkle with salt and pepper.  Bake for 20 minutes or until fish is firm and fully cooked. Do NOT overcook or the fish will be dry.  Allow to cool to room temperature.  Remove and discard any skin and bones.  Flake the fish.

In a large bowl mix together the fish, shrimp, olives, tomatoes, scallions, chilies, lime juice, vinegar, oil and cilantro.  Taste and adjust seasoning.  Chill the taco mix for one hour or overnight, covered.

Yes, that's a taco in a napkin holder. I couldn't figure out how to get it to stand up on its own.

Heat the taco shells according to the package instructions.  Fill with the fish taco mix and the lettuce.  Garnish with additional cilantro.  Serve.

{ 7 comments… read them below or add one }

Sorry for the Convenience March 20, 2010 at 1:09 pm

I must say, I think you’re on to something with the napkin/taco holder. Could be a big seller in L.A. Oh, also the taco looks delicious.

bcgw March 21, 2010 at 7:10 pm

Mmm those tacos do look wonderful!

Suejette Travis March 31, 2010 at 6:49 pm

Won’t you please share the other, mysterious fish taco recipe with me/us? At the moment, I am on my best behavior and being exceptionally nice. I feel that I have met your criteria in order to secure the recipe.
The above recipe looks quite good. I’ll make it tomorrow as I already have the mahi and the shrimp and everything else on hand except the romaine.
I spent some time in Seattle and had the BEST fish tacos there and have never found a recipe to duplicate them. I hope your fish tacos are as good. I’ll let you know.
Thanks for sharing.

Rachel March 31, 2010 at 8:33 pm

Suejette Travis: Yes, yes, I’ll share it. I promise. It may take me a bit. I’m in Utah skiing and the fish here is pretty grim. I have the recipe written up, but I need to make it so that I can photograph it. You may have to maintain your best behavior for a week or more. Can you do it? I get the sense that you can. Please let me know if you make this recipe. I think it is really delicious. I hope you like it!

Kim at Rustic Garden Bistro May 24, 2010 at 8:51 pm

Looks delicious! And, nice taco holder. ;-)

[K]

Maryvirginia February 7, 2011 at 3:10 pm

Okay, here it is a LOT later. What is that other fish taco recipe?

Rachel February 7, 2011 at 3:50 pm

Dear MaryVirginia:

Oh for heck’s sake – you aren’t supposed to notice when I COMPLETELY forget to follow through on something. OY. What is an absent-minded food blogger to do??? I’ll get right on it. I swear it.

Best,
Rachel

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