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Tropical Eats: Fresh Fish Tacos

written by Amanda February 20, 2015

I have a weird relationship with fish. I know it’s good for me, I want to eat more of it, and I generally enjoy it when I do eat it….buuuuuttt it has to be fresh. If there’s even a tiny whiff of fishy-ness then it’s a no go. And those frozen fillets you see in the grocery store…nope, never (you do know that most of those come from China right?) Which is why fish and I only get along when I can get it fresh from the source. I guess you could say we have a location dependent relationship. Luckily here in the Florida Keys, fresh fish is abundant, and we’ve been feasting away both at home and at restaurants.

Fresh Fish Tacos

Fresh fish from the Keys Fisheries in Marathon

One of my very favorite ways to eat fish is in a taco. Because everything is better in taco form.

Fresh Fish Tacos

Fresh Fish Tacos!!!

Unfortunately, the fish tacos they serve in the restaurants around here are not quite right. Instead of topping the fish with a tangy cabbage based coleslaw, they treat it like a regular taco, with lettuce, tomato, cheese, and a sauce reminiscent of that one time I ate at Taco Bell. Cheese! With fish? Come on Florida, that’s just not right. So I did what any authentic fish taco lover would do…I made my own. And man, they were good. And easy. I combined three basic components – purple cabbage slaw, mango salsa, and pan seared fresh fish. It was a winning combination, and since we plan to stick close to the coast for the next few months I have feeling these will be making a regular appearance in our tiny RV kitchen.

Fresh Fish Tacos with Mango Jalapeño Salsa

Start with the Mango Jalapeño Salsa. Combine one ripe mango, one chopped jalapeño, some red onion (or scallions if you run out of onion like I did), a squeeze of lime, and a dash of salt.

Fresh Fish Tacos

Mango Jalapeño Salsa

Next is the Tangy Cabbage Slaw. Another simple recipe with chopped cabbage, scallions, plain yogurt, a splash of white wine vinegar, some celery salt and fresh black pepper.

Fresh Fish Tacos

Tangy Cabbage Slaw

The fish was treated to a quick marinade of garlic, cumin, and chili powder with a squeeze of lime and a drizzle of olive oil. Pretty much any fish works for fish tacos. This time I used Hogfish, a very popular, flaky white fish that is abundant in the waters around the Keys. Because it’s so flaky I decided grilling could be a potential disaster, so instead I pan seared it in my cast iron pan.

Fresh Fish Tacos

Fresh Hogfish

While the fish was cooking I warmed some corn tortillas (if you’re feeling really ambitious try making your own like Nina did). We layered on the goods and chowed down. Soooo good!

Fresh Fish Tacos

Ready to assemble

Fresh Fish Tacos with Mango Jalapeño Salsa

Serves 4 

  • 1 ripe mango, chopped
  • 1/8 cup red onion or 3-4 scallions
  • 1/2 fresh jalapeño, seeded and finely chopped
  • Dash of salt
  • Juice from 1/2 of a lime
  • 2 cups purple cabbage, chopped
  • 4-5 scallions, chopped
  • 1/3 cup plain yogurt
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon celery salt (more to taste)
  • Fresh black pepper to taste
  • 1 – 1 1/2 pounds of fish (any kind will work, but you may need to adjust the cooking time if you use a firmer fish such as salmon)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 tablespoon olive oil + more for cooking
  • Juice of 1 lime
  • 8-12 corn tortillas
  • Olive oil spray
  • More limes for serving
  1. Make the salsa. Combine all the ingredients in small bowl. Cover and let sit at room temperature for at least an hour to allow the flavors to meld together.
  2. Make the slaw. Taste and add more celery salt and black pepper if needed. Cover and refrigerate prior to serving.
  3. Place the fish fillets in a shallow dish. Combine the garlic powder, cumin and chili powder in small bowl. Sprinkle on both sides of the fish. Squeeze the lime over the fish and drizzle with olive oil. Cover and refrigerate for 15 to 20 minutes.
  4. Heat a large cast iron pan coated with a thin layer of olive oil over medium-high heat.  Add the fish (only as many fillets as will fit without crowding) and cook for 4 minutes. Carefully flip and cook for another 3-4 minutes on the other side. Repeat with the reaming fillets. If your cast iron pan is seasoned correctly the fish should not stick. If it does, no big deal. The fish needed to be broken apart to go in the tacos anyway. ***If you’re concerned about a potential fishy flavor being left behind in your cast iron pan, try scrubbing it with lemon and salt.
  5. While the fish is cooking, heat the corn tortillas. I like to spray them on both sides with a bit of olive oil and place in a small non-stick skillet for 1-2 minutes on each side until they are warm and crispy.
  6. Assemble the tacos. Start with a corn tortilla, add a bit of fish, a generous scoop of slaw, and a few spoonfuls of salsa. Squeeze some extra lime on top and dig in!
16 comments
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Amanda

previous post
A Snorkeling Adventure at John Pennekamp State Park
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Last Week in the Florida Keys

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16 comments

Lynne (WinnieViews) February 20, 2015 - 12:11 pm

ooh, another great recipe post that I’m saving! Thanks! After returning from 2 months in Baja this winter, I was starting to go thru fish taco withdrawal and wondering just what I would do without them!

Reply
Amanda February 21, 2015 - 8:56 am

I can see hoe you would go through withdrawls. While we’re near the coast I am going to try to make these once a week.

Reply
Lisa W February 20, 2015 - 6:20 pm

Sounds delicious! I like that you make the slaw with yogurt. I hate mayonnaise and that is how most is made. I am a new comer, but plan on being a regular.

Reply
Amanda February 21, 2015 - 8:53 am

I also hate mayo, but I like my coleslaw creamy. The yogurt also adds some additional tang!

Reply
Wheelingit February 20, 2015 - 10:57 pm

Oh looks fabulous!!! I’m definitely trying this one!!
Bianca

Reply
Amanda February 21, 2015 - 8:57 am

Enjoy!

Reply
Penny February 21, 2015 - 9:19 am

Oh Amanda. I am drooling and so jealous. Not much fresh fish up here in these parts. But, headed back to Negril in early March and plan to get my fill of anything fresh and all things yummy that we are missing here.

Reply
Amanda February 23, 2015 - 8:18 am

Yeah, it’s hard to find fresh fish in the frozen north :) How exciting that you’re going to Negril again! You’ll get your share of everything fresh while there I am sure.

Reply
Lynn B~Tales From the Mutiny February 22, 2015 - 2:18 pm

Beautiful presentations! I might have to make these for Clark when we’re a little closer to the source. He LOVES Mango Salsa!! =)

Reply
Amanda February 23, 2015 - 8:20 am

I’ve been obsessed with mangos lately. They’re fairly cheap down here so we eat a LOT of them. The addition of the mango salsa is what makes these tacos better then average.

Reply
Laurel February 22, 2015 - 5:11 pm

We’re in the boonies in southern Arizona with no fish fit to buy or eat — so we’re doing without until we return to Oregon and our wild Alaskan salmon. We’re looking forward to returning to Florida next winter and getting our fill of Gulf seafood. Your tacos look fantastic! We make tacos similar to yours but I add lots of cilantro. Yum. Wish I had some right now!!

Reply
Amanda February 23, 2015 - 8:22 am

The southwest desert is not very fresh fish friendly is it? I feel like we’re getting spoiled down here with a seafood market every few miles.

Reply
Adam February 23, 2015 - 7:34 am

Hogfish is tough to beat, my recipe is pretty similar but I rather guiltily egg wash and roll the fish in panko, drop in the cast iron pan with a couple inches of canola oil and deep fry. I love the crispy crust with the flaky white fish inside. Avocado slices also nice.

Reply
Amanda February 23, 2015 - 8:24 am

My dad introduced us to Hogfish as his favorite fish. The first time we had it he breaded and fried it as you described. Oh my god…so good! I was going for a healthier dish this time, but you really can’t beat that crispy crust. I’ll have to add avocado slices next time.

Reply
Kate & Don Tyminski August 4, 2018 - 6:09 am

I love your great job shining up the Airstream. You have done a nice job inside too. We are on our 4th Airstream .
I am impressed in your detailed maps with easy referral to the campgrounds you stayed in. I could certainly use a class in how you are doing this. Next time you are in South Carolina maybe you would consider having a little seminar on your travels, mapping/listings for our local unit. I did not see where you rated your stays, do you have that info somewhere? We are WBCCI, SC Coastal Unit 150. We live on the river and we have courtesy parking w w/e here in Bluffton.
Safe Travels

Reply
Amanda August 6, 2018 - 9:46 am

Thanks for the nice comment! No idea when we will next be in South Carolina, but when it happens we will certainly be in touch. We don’t publish campground reviews on this site, instead choosing to share our reviews on the website https://www.campendium.com/.

Reply

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About The Watsons

About The Watsons

This is the story of Tim & Amanda. Since 2012, we have traveled the U.S. while living and working from our renovated 25-foot Airstream. Follow us on our crazy journey in search of beautiful scenery, fun adventures, interesting people, tasty foods, and more…

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