Fish Tacos Recipe

Marinate fish

Pat fish fillets dry with paper towels. In a shallow bowl or dish combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 3 tsp salt, and 1/2 tsp black pepper. Rub mixture evenly over both sides of the fillets. Cover and refrigerate for 15–30 minutes (no more than 1 hour for delicate white fish).

Grill fish

Preheat grill or grill pan to medium-high heat (about 400°F/200°C). Oil the grate or brush a little oil on fillets. Grill fish 3–5 minutes per side depending on thickness, until opaque and flaky and internal temperature reaches 145°F (63°C). Remove from heat and let rest 3 minutes, then flake into 1–2" pieces for assembly.

In a large bowl combine 2 cups shredded green cabbage and 1 cup shredded red cabbage. Toss with 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Let sit 10 minutes to slightly soften and meld flavors. Taste and adjust salt or lime as needed.

Combine 1 cup diced mango, 1/2 cup diced Roma tomato, 1/4 cup finely chopped red onion, 1 tsp minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1/4 tsp salt in a bowl. Stir gently and let rest 5–10 minutes to let flavors marry. Refrigerate until serving if prepping ahead.

In a blender or food processor add 1 cup fresh cilantro, 1/2 cup Greek yogurt, 2 tbs mayonnaise, 1 tbs lime juice, 1 garlic clove, 1 tsp olive oil and 1/2 tsp salt. Pulse while adding up to 2 tbs water to reach a smooth, pourable consistency. Taste and adjust salt or lime. Transfer to a squeeze bottle or bowl and chill until ready to serve.

Cook jasmine rice

Rinse 1 cup jasmine rice until water runs clear. Combine rice with 1.25 cups water and 1/4 tsp salt in a small pot. Bring to a simmer, reduce heat to low, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with fork.

Warm black beans

While rice cooks, heat 1 tsp olive oil in a small saucepan over medium heat. Add 1 cup drained black beans, 1/4 tsp cumin, 1/4 tsp garlic powder and 1/4 tsp salt. Stir and cook 3–5 minutes until heated through. If beans are too thick, add 1–2 tbs water to loosen. Keep warm until serving.

Warm 6 corn tortillas in a dry skillet over medium heat 30–45 seconds per side until pliable and slightly charred in spots, or wrap in foil and heat in a 350°F oven for 8–10 minutes. Stack and keep warm in a towel.

To assemble each taco: place a warm tortilla on a plate, add a small spoonful of jasmine rice (about 2 tbsp), top with 2–3 pieces of flaked grilled fish, a small handful of cabbage slaw (about 2 tbsp), a spoonful of mango pico de gallo (about 1–2 tbsp), and a drizzle of house cilantro sauce (about 1 tbs). Garnish with extra cilantro leaves and a squeeze of lime. Serve with remaining rice and black beans on the side.

Optional finishing: sprinkle a pinch of salt over the assembled tacos or add hot sauce to taste.