Fish Tacos Recipe
Grilled or crispy, topped with cabbage, mango pico de gallo, and habanero mayo in a flour tortilla.
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Ingredients
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Fish
Tortillas & Assembly
Cabbage Slaw
Mango Pico de Gallo
Habanero Mayo
Method
Fish
- 1
Prep and season
Pat fish fillets dry with paper towels. In a small bowl whisk together 1 tbs olive oil, 1 tbs lime juice, garlic powder, cumin, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Brush or rub mixture evenly over both sides of fillets and let rest 10–15 minutes at room temperature.
- 2
Grill option
Preheat grill or grill pan over medium-high heat (about 425°F/220°C). Oil the grates or brush the fish with a little additional olive oil. Grill fillets 3–5 minutes per side depending on thickness until opaque and flake easily with a fork (internal temp 145°F/63°C). Remove and let rest 2 minutes, then flake into 1–2 inch pieces for assembling tacos.
- 3
Crispy (fried) option
If making crispy, heat 1–2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Lightly dredge seasoned fillets in 1/2 cup flour, shaking off excess. Fry 2–4 minutes per side until golden and crisp and fish flakes easily. Transfer to a wire rack or paper towels to drain; break into taco-size pieces.
Cabbage Slaw
- 4
In a bowl combine 2 cups green cabbage, 1 cup red cabbage, 1/4 cup chopped cilantro, 1 tbs lime juice, 2 tbs mayonnaise, 1/2 tsp salt and 1/4 tsp black pepper. Toss thoroughly to coat. Taste and adjust seasoning or lime. Refrigerate until ready to assemble (can be made 1–2 hours ahead).
Mango Pico de Gallo
- 5
Combine 1 cup diced ripe mango, 1/4 cup finely diced red onion, 1/2 minced jalapeño (optional), 1/2 cup quartered cherry tomatoes, 2 tbs chopped cilantro, 1 tbs lime juice and 1/4 tsp salt in a small bowl. Stir gently and let sit 10–15 minutes to meld flavors. Taste and adjust salt or lime.
Habanero Mayo
- 6
In a small bowl mix 1/2 cup mayonnaise with 1/4 seeded, finely minced habanero (use gloves or remove seeds for less heat), 1 tsp lime juice, 1/2 tsp honey and 1/4 tsp salt. Stir until smooth and chill 10 minutes. Taste and add more lime or honey to balance heat.
Tortillas & Assembly
- 7
Warm tortillas: heat a dry skillet over medium heat and warm each flour tortilla 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to stay warm.
- 8
Assemble tacos: Place a tortilla on a plate. Spread ~1 tbsp habanero mayo across the center. Add 2–3 oz of flaked grilled or crispy fish. Top with 1/4–1/3 cup cabbage slaw, 2–3 tablespoons mango pico de gallo, and a squeeze of lime wedge. Repeat for remaining tortillas.
- 9
Serve immediately with extra lime wedges and remaining habanero mayo and pico on the side.