Not going to lie, this takes a bit of time if you want the fish to taste well-seasoned. I suggest marinating the fish in the morning as well as making the mango salsa and corn as early in the day as possible. Then when it’s about one hour before you want to serve, you can take everything out and start the cooking process. And honestly, this is probably one of my most favorite things to eat like EVER.
Happy National Seafood Month AND National Taco Day (I mean talk about a winner, winner)!
As far as the fish goes, try using mahi mahi, ono or opah. Red snapper and cod work OK as does halibut but I find the first three work best when it comes to holding onto the marinade. Now, with that being said, I prefer uncoated, light fish over deep fried, but I have made this with frozen, battered cod and it’s equally as delicious. Especially if you cook it in an air fryer. Regardless, this is a delicious dish no matter how you decide to cook your seafood. Enjoy!
PREP TIME: 1-2 hours | COOK TIME: 30 minutes
- 2 lbs fish or shrimp
- 2 limes
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp red pepper flakes
- ½ cup tequila
- Plant-based butter for sauteing
- 1 corn on the cob, cooked and shaved
- 1 mango, chopped
- 2 tomatillos, chopped
- 1 tomato
- 2 avocados, chopped
- 1 can black beans, drained
- ½ cup fresh cilantro
- ½ red cabbage, cut thin strips
- White corn tortillas or whatever kind you prefer
Cut limes and juice, reserving the rinds. Combine juice from one lime, coriander, cumin, red pepper flakes and tequila into a bowl, add fish and coat well. Let marinade in the fridge for at least an hour. Saute corn in a little butter until lightly browned, set aside. Combine mango, tomatillo, tomato, avocado, black beans, cilantro, juice from 1 lime and set aside. When ready to cook the fish, melt 2-3 TBS butter over medium-high heat, then add the lime rind pressing the flesh into the melted butter until it sizzles, about 90 seconds. Add fish and the marinade and saute until it’s browned, depending on thickness should be 4-5 minutes a side. When ready to serve, place fish into warmed tortillas, add some cabbage and spoon the mango salsa and corn over the top. I also use Herdez guacamole salsa and depending on how hungry people are, we will make cilantro, lime rice to accompany the tacos, but really, it’s not needed. Enjoy!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.
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I too love fish tacos, probably one of my top five favorite foods! These look wonderful. I prefer a fish tack without al the breading to get in the way of the beautiful fish flavor!