Fish Tacos


When it comes to trying something new, I think we’ve all been in this situation before:

  • Meal conceptualized
  • Ingredients purchased
  • Meal executed
  • Defeat

In this particular instance, this cycle underwent two full rotations until victory was achieved tonight. Here’s what happened…

About three months ago, George, Jon’s brother in law brought us a bounty of venison and halibut from his last fishing trip. All the goods were cut, packaged and frozen upon receipt. I, never having tried either protein before, allowed Jon to take the lead in first round preparations. Jon’s first attempt was a beautiful halibut salad with a soy dressing atop.  Although the meal overall was good, neither of us were pleased with the texture of the fish. Disappointed, we chalked it up to accidental overcooking (each slab of frozen fish was a little over 2 pounds). Making a mental note, we decided the next slab would probably need to be halved in order to prevent inadvertent overcooking.

Fast forward one month, and it was my turn for round two!

As planned, I cut the fish in half and vowed to pay special attention to the internal temperature. Thermometer in hand, we tested, flipped and tested over and over. Recipe wise, we decided to keep it simple– just salt, pepper with a little lime and ginger. After several flips and temp checks, I was certain this time we nailed it but of course this was not the case. Only 6 or so ounces of each piece achieved the perfect texture.

Jon, a firm believer in not letting good food go to waste, surprised me with round three the very next day. Instead tossing our left overs, I came home to a bangin’ batch of fish tacos. Three cheers for Jon’s perseverance and a great recipe to hold on to!


F I S H    T A C O S


1 lb Fish

2 Tablespoons olive oil (if preparing fish fresh)

1 bag of tortillas

1 bag bibb lettuce

1 Mango

1/4 Cup red onion

1/2 Avocado

1 Jalapeno

1 Tablespoon Cilantro

2 Teaspoons olive oil (for the salsa)

1 Teaspoon lime juice

1 Teaspoon honey

Salt and Pepper or creole seasoning, to taste*

*Note: If you’re working with left over fish, you should only need salt and pepper for the salsa. No need to re-season the fish


For the Fish (skip if using left overs)

  1. Place a medium to large pan on high, with 1 tablespoon of olive oil.
  2. Rub 1/2 tablespoon of olive oil on all sides of the fish. Season with salt, pepper, or additional spices of your choosing. If using a blend with salt included (such as a creole mix), apply spice as sparingly as you would with salt.
  3. Place fish into the hot pan and allow each side to cook untouched, for 2 – 3 minutes. When the bottom begins to crisp, use a spatula to flip to the fish onto other side for another 2 – 3 minutes.

For the Salsa

  1. Using a cutting board, cut the mango and avocado into cubes and place in a medium sized bowl.
  2. Mince cilantro and dice red onions and jalapeno. Add these to the bowl.
  3. In a small separate bowl, whisk olive oil, honey and lime juice together. Pour this into the large bowl, adding salt and pepper to taste.
  4. Warm tortillas in a clean skillet for 1 – 2 minutes per side.







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