How to Make Faith’s Fabulous Fish Tacos at Home
Over the 4th of July holiday this year, we were in Utah visiting friends and then traveled to Driggs, Idaho to Kaye and Harold’s cattle ranch. Driggs is a small town on the other side of the Grand Tetons from Jackson Hole, Wyoming. It was the perfect place to be to celebrate our national holiday and prepare some fish tacos. On one of the nights our friend Faith shared her recipe for fish tacos that everyone participated in preparing and then we all sat down in the “barn’s” tack room that doubled as a dining room. It was an amazing meal filled with oral history from our host’s early days to how he and his son built ranch into the bull breeding establishment it is today. We all could have listened to Harold all night.
Roasted, Not Grilled
Although you can see from the photo of Faith’s recipe it calls for grilling the fish, we roasted it in the oven. You can cook them either way, but I find mahi mahi or tilapia to be somewhat difficult to grill because the fillets are typically very thin and fragile. You could also try pan-frying the fish in a cast iron pan with a little butter and oil. That would give it a slightly different taste, but we were cooking for many people and thought roasting was the best way to go.
Faiths Fish Taco Recipe
Servings: 6 people
Ingredients
- 1½ pounds tilapia or mahi-mahi, fresh or frozen
- 12 6 inch corn tortillas
Red Onion Condiment
- 1 medium red onion
- ½ cup cider vinegar
- ¼ cup sugar
Marinade for fish
- 4 limes juiced
- Magic Redfish seasoning or your favorite fish seasoning
- ½ bunch chopped cilantro
- olive oil
Crema Sauce
- ⅔ cup mayonnaise
- 2/3 cup crema sour cream or Greek yogurt
- 3 tablespoons fresh lime juice
Other Condiments
- 2 ripe avocados chopped
- 4 cups green cabbage thinly sliced
- lime wedges
- radishes thinly sliced
Instructions
- Prepare the Red Onion Condiment
- Slice onion crosswise in very thin slices. Heat vinegar, sugar and ½ teaspoon of salt in a small, heavy, non-reactive saucepan until sugar dissolves.
- Remove from heat and stir in sliced onion. Let stand about one hour.
- Drain the onion prior to serving.
- Prepare the Fish Marinade
- Mix all the marinade ingredients together to form a wet paste and smear on the fish about ½ hour before roasting.
- Prepare the Crema Sauce
- Whisk together the mayonnaise, crema and lime juice to make the sauce.
- Finish & Serve
- Grill, roast or pan fry the fish until cooked through and flaky. Roasting should take about 10 minutes at 350° F.
- Serve fish in warm tortillas with sauce and other condiments.
2 Responses
Wow awesome recipe with full of nutrients. As a Nutritionist I appreciate this recipe with all healthy ingredients. Many Thanks for posting this recipe, I will must try to home.
I liked how you explained that tilapia are hard to grill since their fillets are usually fragile and thin. Your recipe made me crave fish taco. This got me thinking to look for a fish taco restaurant near my place to satisfy my cravings.