It’s a fiesta and you’re invited! We’ll have a zesty plate (or two) of my Tacos de Pescado (Fish Tacos)! A highlight of the “Fiesta Mexicana” chapter of The Infinite Feast cookbook, it’s one of my very tastiest recipes—a healthy way to celebrate the flavors of Mexico.
I even got to make the dish on Great Day Louisiana with Mr. Malik Mingo, as part of a "Fish for Lent" series of segments, Ash Wednesday, 2023! Link here!
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook.
Tacos de Pescado (Fish Tacos)
Makes 8 servings
Pan-seared fish with a delicious slaw. One of my FAVORITE recipes.
1 cup sour cream
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 large cucumber, peeled, seeded, thinly sliced (about 1 1/2 cups)
1 red onion, thinly sliced (about 2 cups)
2 tablespoons pickled jalapeño slices, minced
1/2 small green cabbage, cored and sliced thin (about 4 cups)
1 large beefsteak-style tomato, seeded and chopped
1/4 cup orange juice
3 tablespoons lime juice
1/4 cup apple cider vinegar
1/2 teaspoon salt
1 1/2 pounds mahi mahi or cod, cut in 1 1/2-inch square pieces (about 24 pieces)
2 tablespoons Old Bay seasoning
Twelve 6-inch corn tortillas
2 to 3 tablespoons canola oil
1 almost ripe avocado, diced
Crema: Stir together sour cream and 2 teaspooons chili powder, garlic powder, chill.
Slaw: Combine cucumber, onion, jalapeño, cabbage, tomato, chill.
Dressing: Whisk together orange juice, lime juice, vinegar, salt, chill.
Heat oven to 300°F. Divide 12 tortillas into 2 foil-covered packages and heat for 10 minutes when oven is ready.
Season fish with Old Bay, tossing to coat. In large cast iron skillet or other heavy pan, heat 2 tablespoons oil. Cook each piece, all sides, about 4 minutes total, don't crowd pan. Set aside and keep warm.
Fill a tortilla with fish and avocado, top with sour cream, add the salad and drizzle top with dressing. You won't be able to eat just one!