Wharf Fish House & Tiki Bar Recipe

Coconut Curry Fish Tacos

1. 1

   Prepare fish

   Pat fish strips dry with paper towels. In a shallow bowl combine kosher salt, black pepper, ground cumin, smoked paprika, garlic powder and lime zest. Sprinkle and rub the spice mixture evenly over the fish strips, coating all sides. Let sit 10 minutes while you prepare other components so flavors meld.

2. 2

   Make coconut curry sauce

   In a medium saucepan over medium heat, warm 1 tablespoon oil. Add red curry paste and cook, stirring, 30 seconds to bloom the aromatics. Pour in coconut milk, whisk to combine, then stir in fish sauce and brown sugar. Bring to a gentle simmer, reduce heat to low and simmer 4–5 minutes until slightly thickened. Stir in lime juice. Taste and adjust seasoning (add a pinch more salt, sugar, or lime if needed). Remove from heat and reserve 1/4 cup for drizzling and keep the rest warm.

3. 3

   Make mango slaw and spicy crema

   In a large bowl combine green cabbage, red cabbage, carrot, half the cilantro, and green onions. Add diced mango and minced jalapeño if using. In a small bowl whisk together mayonnaise, Greek yogurt, honey, Sriracha (if using), and 1–2 tablespoons of the reserved coconut-curry sauce to thin and flavor the dressing. Season the dressing with a pinch of salt and pepper. Toss dressing with the slaw until evenly coated. Taste and adjust acidity or sweetness with a squeeze of lime or a touch more honey. Cover and refrigerate until ready to assemble.

4. 4

   Cook fish

   Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add the remaining 1 tablespoon oil and swirl to coat. Once shimmering, add fish strips in a single layer without crowding (cook in batches if necessary). Sear 2–3 minutes per side depending on thickness until opaque and flaking (internal temperature ~145°F / 63°C). Spoon about 2–3 tablespoons of the warmed coconut curry sauce into the pan in the last 30 seconds to glaze the fish lightly. Remove fish to a plate and keep warm. If pieces are larger, use a spatula to flake into bite-size pieces.

5. 5

   Warm tortillas

   Warm tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes. Keep wrapped in a clean towel to stay warm and pliable.

6. 6

   Assemble tacos

   Lay a warmed tortilla on a plate. Spread about 2 tablespoons of the mango slaw down the center. Top with 2–3 pieces of coconut-curry glazed fish (about 3–4 ounces per taco). Drizzle a little of the reserved coconut curry sauce and a spoonful of the spicy crema if extra is desired. Sprinkle with remaining cilantro, toasted shredded coconut, and sliced green onions. Serve with lime wedges on the side for squeezing over tacos.

7. 7

   Serve

   Arrange 2 tacos per person (recipe yields about 8 tacos) and pass extra sauce and lime wedges. Leftover components store separately: fish 1–2 days refrigerated, slaw and dressing combined 2–3 days, sauce 4–5 days. Reheat fish gently in a skillet and re-toast tortillas before assembling.