Fish Tacos

Recipe by

Kodiak Fresh Seafood

Number of Servings:

4

Total Time:

45 min

Active Time:

30 min

Inactive Time:

15 min

Ingredients

Tacos

1 lb. fish (we like rockfish but other white fish work well too)
Corn Tortillas
Vegetable oil
Salt
Pepper

Garnish

2 Tomatoes
1 cup of Cilantro
2 cups Radishes sliced or cut into matchsticks
1 Onion
Juice of 2 Limes
1 cup of red cabbage
2 Avocados
Cumin (if making guacamole)

Sriracha Aioli

1 Tbsp Sriracha 
1/2 cup Mayonnaise 
Lime juice to taste

Instructions

Notes:

Garnishes can be adjusted as desired. Sometimes we add mango or pineapple chunks as a garnish to make it a little more tropical tasting, or whatever else we have that sounds good on a fish taco!  

  1. Chop your tomatoes, onions, and cilantro, and slice your radishes. Shred or slice the red cabbage finely. Cut limes into wedges for squeezing if not using bottled lime juice. Set aside. 
  2. Slice your avocados, or alternatively make a quick guacamole by mashing them and seasoning with a generous amount of garlic powder, salt, pepper, lime juice, and a dash of cumin. 
  3. Mix your sriracha and mayonnaise, and add some lime juice if desired.
  4. Cut your fish into small cubes or bite-sized pieces.
  5. Season Fish with salt and pepper to taste (don’t overdo it, as it will be topped with sauce)
  6. Cook the fish in a well-oiled pan on medium high heat. Don’t stir too often or you won’t get as nice of a color on the fish. Some browning adds flavor. Cut a larger chunk open and if it breaks apart easily and has no translucent flesh inside, then it is done. Set fish aside in a bowl. 
  7. With a clean pan, heat your tortillas on high with or without oil if desired. We like our tortillas to have some brown spots when I take them off the heat. 
  8. If you made guacamole, smear a spoonful on the bottom of your tortilla. 
  9. Place your fish in your tortilla, drizzle your Sriracha Aioli on top, and add your garnishes as desired. Enjoy!