South Seas Fish Tacos Recipe

Marinate fish

Pat fish fillets dry with paper towels. In a shallow dish, whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tsp minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add fillets and turn to coat. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes).

Grill or pan-sear

Preheat grill to medium-high (about 400°F/200°C) or heat a heavy skillet over medium-high heat with 1 tbs oil. Remove fish from marinade and let excess drip off. Grill or sear 3–4 minutes per side (depending on thickness) until opaque and flakey and an instant-read thermometer reads 140–145°F (60–63°C). Transfer to a plate and let rest 3 minutes, then flake into large bite-size pieces with a fork.

In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup red cabbage, 1/2 cup grated carrot, 2 tbsp sliced green onion and 2 tbsp chopped cilantro.

In a small bowl whisk together 1 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning. Refrigerate while fish cooks to let flavors meld (10–15 minutes).

In a food processor or blender combine 1/4 cup chopped sun-dried tomatoes, 1/2 cup mayonnaise, 1/4 cup fresh basil leaves, 2 tbsp grated Parmesan, 1/2 tsp minced garlic, 1 tsp lemon juice, 1/4 tsp black pepper and 1/4 tsp salt. Blend until smooth. If mixture is too thick, add up to 1 tsp water to reach a spreadable aioli consistency. Transfer to a bowl and chill briefly.

Warm 8 tortillas: wrap in a damp paper towel and microwave 20–30 seconds or warm on a dry skillet 20–30 seconds per side until pliable.

Spread about 1 tbsp sun-dried tomato pesto aioli onto each tortilla. Divide the flaked grilled fish evenly among the tortillas (about 2 oz fish per taco). Top with a generous spoonful of taco slaw and a sprinkle of microgreens or extra cilantro if using.

Serve immediately with lime wedges alongside for squeezing over tacos.