The Ultimate Fish Taco Recipe

Okay readers, I promised some fish recipes, but there has been no fishing since I’ve started blogging, so, I’ll just start posting my favorites, and will update with pics the next time they are made!

I love this recipe.  I could eat these tacos over and over again.  In fact, I do.

This originally appeared in Coastal Living Magazine, March 2005, modified over the years to fit our taste buds.  Don’t be intimidated by the long ingredient list for the tacos- it’s probably all seasonings you already have in your spice cabinet.  The other great thing about this recipe is all the parts can stand alone – put the zesty sour cream or salsa on anything.  We cook the fish on the grill (a cast iron griddle/pan is great for this), and if you toss flour tortillas on the grill during the last couple minutes, until they are barely getting toasted, the whole thing just melts in your mouth.  This recipe is also easy to double or triple if you are feeding a crowd!  (like, if you were going to cook up this guy- the fish, not the guy…)

The captain with his catch of the day

You can make a lot of tacos with this fish...

The Ultimate Mahi Mahi Taco Recipe

  • 4 (4-ounce) mahi mahi fillets
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • flour tortillas


  1. Combine the spices and sprinkle over all surfaces of the fish. Grill fish over medium-high heat (350° to 400°) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks.
  2. Grill the tortillas 1 to 2 minutes each side.
  3. Fill each tortilla with fish and top with Avocado Salsa and Zesty Sour Cream (recipes below). Serve immediately

Avocado Salsa

  • 1/2 cup chopped red bell pepper
  • 2 tablespoons minced fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon minced seeded jalapeño pepper
  • 1 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1 avocado, diced

Preparation- Combine first 6 ingredients; cover and chill 30 minutes to 1 hour. Just before serving, stir in diced avocado.

Zesty Sour Cream

  • 1 cup sour cream
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon hot sauce
  • 1/4 teaspoon kosher salt

Preparation- Stir together all ingredients. Serve slightly chilled.

BUSY MOMMY TIP- You can make almost everything from this dish ahead of time.  Early in the day, mix together the seasonings, make the salsa (minus the avocado) and the sour cream, so when it’s time for dinner, just season the fish, and while it’s cooking add the avocado to the salsa.

This is a great recipe for entertaining, not too difficult but super tasty.  Goes great with margaritas and Jimmy Buffet playing in the background.

When life hands you limes and lilikoi

A big bag at the preschool said ‘tahitian limes- help yourself’, so I did.  And then I did again.  I brought home the huge, yellowish green limes with two thoughts in mind.  I could make some sort of a pie, a delicious, fattening pie, or I could make a drink.  With tequila.  Senor Cuervo won that round, and I decided to work on my lilikoi margarita recipe, since the lilikoi are also in season right in my own backyard, and I had a large bowl of them waiting at home.  While lilikoi margaritas are popular in our local restaurants, I’ve yet to find a recipe to replicate it at home.  Here was tonight’s attempt:

Lilikoi (Passionfruit) Margarita Recipe

  • 2 oz fresh lime juice (this was 1/2 lime for me- i told you they were huge)
  • 1 oz lilikoi juice (3-4 lilikoi, strain out the seeds)
  • 1 oz tequila (who am i kidding? you will add more…)
  • 1/2 oz triple sec
  • 1/2 oz sweet and sour mix (I think- i actually ran out tonight so i used orgeat syrup instead… anyway, add something sweet because limes and lilikoi are both very tangy!)

I would love to post a pic here (see pic of bowl limes and lilikoi, accidentally posted separately as I learn to navigate wordpress…) but I kept drinking and tasting and drinking and tasting, so by the time I figured out the proportions, I had a few sad ice cubes in the bottom of my lovely, salt-rimmed glass.  Which brings me to the debate- rocks or blended?  I always prefer rocks, because I think the blended get watery… You?