Jul 14 2026
Restaurants›Doc Ford's Rum Bar & Grille›Campeche Fish Tacos Recipe

Campeche Fish Tacos Recipe

Inspired by Doc Ford's Rum Bar & Grille
Time30m
Serves2

Wild caught Alaskan Flounder over shredded purple cabbage, topped with a papaya pico de gallo, served in two corn tortillas.

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Ingredients

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Fish Preparation

Taco Assembly

Method

Fish Preparation

  1. 1

    Prepare the Fish

    In a bowl, combine olive oil, lime juice, garlic powder, paprika, salt, and black pepper. Mix well to form a marinade.

  2. 2

    Marinate the Fish

    Add the wild caught Alaskan flounder to the marinade, ensuring it is evenly coated. Let it marinate for at least 15 minutes.

  3. 3

    Cook the Fish

    Preheat a skillet over medium heat. Once hot, add the marinated fish and cook for 3-4 minutes on each side, or until the fish is cooked through and flakes easily. Remove from heat and set aside.

Taco Assembly

  1. 4

    Prepare Papaya Pico de Gallo

    Dice the papaya and red onion finely. In a separate bowl, combine diced papaya, diced red onion, and chopped cilantro. Add salt to taste, and mix well.

  2. 5

    Assemble the Tacos

    Warm the corn tortillas in a dry skillet or microwave. Place a generous amount of shredded purple cabbage on each tortilla, top with pieces of the cooked fish, and add the papaya pico de gallo.

  3. 6

    Serve

    Serve the tacos immediately with lime wedges on the side for extra flavor.

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