Fish Tacos

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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Avocado Relish:

2 large ripe Hass avocados, halved, pitted and diced

1/4 cup chopped fresh cilantro 

1/4 cup finely diced red onion 

Juice of 2 limes 

1 to 2 jalapeno or serrano chiles, finely diced (depending on how spicy you like it) 

Kosher salt and freshly ground black pepper 

Smoked Tomato Salsa:

2 tablespoons red wine vinegar

1 tablespoon chipotle in adobo puree 

5 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced 

3 cloves garlic, finely chopped 

1/4 cup finely diced red onion 

1/4 cup chopped fresh cilantro 

2 teaspoons finely chopped fresh Mexican oregano 

Kosher salt and freshly ground black pepper 

Red Cabbage Slaw:

1/4 cup lemon juice

1/4 cup orange juice 

1/4 cup fresh basil leaves, chopped 

2 tablespoons Dijon mustard 

2 tablespoons clover honey 

Kosher salt and freshly ground black pepper 

1/2 cup canola oil 

2 cups finely shredded napa cabbage 

2 cups finely shredded red cabbage 

1 large carrot, peeled and julienned 


Three 8-ounce fillets red snapper or mahi mahi

Canola oil, for brushing 

Kosher salt and freshly ground black pepper 

Four 6-inch blue corn tortillas 

Four 6-inch white corn tortillas 

Assorted hot sauces from the pantry: green, red, chipotle 

Fresh cilantro leaves, for serving 


  1. For the avocado relish: Combine the avocado, cilantro, red onion, lime juice and jalapeno in a medium bowl; season with salt and pepper. Let sit at room temperature for 15 minutes before serving.
  2. For the smoked tomato salsa: Put the vinegar and chipotle puree in a food processor and pulse a few times to combine. Add the tomatoes, garlic, red onion, cilantro and oregano and pulse until slightly smooth; season with salt and pepper. 
  3. For the red cabbage slaw: Put the lemon juice, orange juice, basil, mustard, honey and some salt and pepper in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the citrus-basil dressing for the fish.  
  4. Combine the napa cabbage, red cabbage and carrot in a large bowl, add half of the remaining dressing and toss to coat; season with salt and pepper. Add more dressing if needed.   
  5. For the fish: Heat a grill pan or cast-iron griddle over high heat.  
  6. Brush the fish with oil on both sides and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved citrus-basil dressing. Let cool slightly, then flake into large pieces using a fork.  
  7. Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Place the tortillas on a flat surface and fill the center of each with some of the fish, red cabbage slaw, smoked tomato salsa and avocado relish. Top with some hot sauce and cilantro leaves, then fold up and eat.