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Restaurants›Taco Libre North St. Augustine›El Mexicano Fiery Fish Taco Recipe

El Mexicano Fiery Fish Taco Recipe

Name: Taco Libre North St. Augustines EL MEXICANO Fiery Fish Taco Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb firm white fish fillets (cod, halibut, or mahi-mahi); 3 tbsp fresh lime juice; 2 tbsp olive oil; 1 tbsp chipotle in adobo (finely chopped); 1 tsp smoked paprika; 1 tsp ground cumin; 2 cloves garlic (minced); 1 tsp sea salt; 0.5 tsp black pepper; 2 cups green cabbage (finely shredded); 1 cup red cabbage (finely shredded); 1 medium carrot (julienned or grated); 0.25 cup fresh cilantro (chopped); 1.5 tbsp lime juice; 3 tbsp mayonnaise; 2 tbsp Mexican crema or sour cream; 1 tsp hot sauce (e.g., Tabasco or your favorite); 0.5 tsp honey; 0.5 tsp salt; 3 medium roma tomatoes (halved); 1 piece serrano chile; 1 clove garlic (whole clove); 0.25 piece white onion (small, quartered); 2 tbsp cilantro; 1 tbsp lime juice; 0.5 tsp salt; 1 tsp olive oil; 8 piece small corn or flour tortillas; 1 medium avocado (sliced); 0.25 cup crumbled queso fresco or cotija

Inspired by Taco Libre North St. Augustine

Time35m

Serves4

Make El Mexicano Fiery Fish Taco Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

1 lb firm white fish fillets (cod, halibut, or mahi-mahi)

3 tbsp Fresh lime juice

2 tbsp olive oil

1 tbsp chipotle in adobo (finely chopped)

1 tsp Smoked paprika

1 tsp Ground cumin

2 cloves Garlic (minced)

1 tsp sea salt

1/2 tsp black pepper

Spicy Slaw

2 cups green cabbage (finely shredded)

1 cup red cabbage (finely shredded)

1 medium carrot (julienned or grated)

1/4 cup fresh cilantro (chopped)

1 1/2 tbsp ReaLime juice

3 tbsp Mayonnaise

2 tbsp Mexican crema or sour cream

1 tsp hot sauce (e.g., Tabasco or your favorite)

1/2 tsp Honey

1/2 tsp Celtic sea salt

Salsa Roja (Quick Fiery Sauce)

3 medium roma tomatoes (halved)

1 piece serrano chile

1 clove garlic (whole clove)

1/4 piece white onion (small, quartered)

2 tbsp Cilantro

1 tbsp ReaLime juice

1/2 tsp Celtic sea salt

1 tsp olive oil

Assembly & Garnish

8 piece small corn or flour tortillas

1 medium avocado (sliced)

1/4 cup crumbled queso fresco or cotija

4 piece Lime wedges

2 tbsp vegetable oil (for pan-frying)

Method

Fish & Marinade

Prepare and marinate fish

Pat the fish fillets dry with paper towels and cut into 8 equal taco-sized pieces (about 2 oz each). In a shallow bowl, whisk together lime juice, olive oil, chopped chipotle in adobo, smoked paprika, ground cumin, minced garlic, sea salt, and black pepper. Add fish pieces, turning to coat thoroughly. Cover and refrigerate for 15–20 minutes (no longer than 30 minutes to avoid 'cooking' the fish in acid).

Cook the fish

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1–2 tablespoons vegetable oil. When the oil is shimmering, add the marinated fish pieces in a single layer, leaving space between them. Cook 2–3 minutes per side, until a golden crust forms and fish flakes easily with a fork (internal temp ~145°F / 63°C). Remove to a plate and keep warm. If fish is thicker, adjust time to ensure cooked through but not dry.

Spicy Slaw

Make the slaw

In a medium bowl combine shredded green and red cabbage, grated carrot, and chopped cilantro. In a small bowl whisk together lime juice, mayonnaise, crema (or sour cream), hot sauce, honey, and 1/2 teaspoon salt until smooth. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning with additional salt or lime juice to preference. Let sit 10 minutes to meld flavors while you prepare the rest.

Salsa Roja (Quick Fiery Sauce)

Roast and blend salsa

Place halved roma tomatoes, serrano chile, whole garlic clove (with papery skin removed if desired), and quartered onion on a hot dry skillet or cast-iron pan over medium-high heat. Roast, turning occasionally, until tomatoes and onion have charred spots and softened, about 6–8 minutes. Transfer to a blender or food processor, add cilantro, lime juice, olive oil, and 1/2 teaspoon salt. Blend to a slightly chunky texture. Taste and add more salt or an extra serrano for more heat if desired. Set aside.

Assembly & Garnish

Warm tortillas

Warm tortillas on a skillet or directly over a gas flame for a few seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos

On each warm tortilla place a spoonful of spicy slaw, then top with a piece or two of the cooked fish. Drizzle with the salsa roja. Add sliced avocado and sprinkle with crumbled queso fresco or cotija. Serve immediately with lime wedges for squeezing over the tacos.

Serving suggestion

Offer extra salsa roja and hot sauce at the table. Leftover slaw keeps 1–2 days refrigerated; salsa keeps 3–4 days.