Marinated fish tacos are pan-fried and topped with homemade salsa, crema and a sweet and spicy hot sauce.
By Amy Endemann
After years of experimentation, I’ve finally created a passable replica of my favorite bar tacos. It’s not perfect… but it’s close. The secret ingredient? Ketchup.
So today we’re making a basic but delicious fish taco, salsa, crema, and some fake Wao Nahele as the real star of the plate.
Hawaiian-Style Fish Tacos
- Yield: 4 servings 1x
Description
Marinated fish tacos are pan-fried and topped with homemade salsa, crema and a sweet and spicy hot sauce.
Ingredients
Scale
Tacos
- 2 limes
- 3 Tbs olive oil, divided
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt and freshly ground pepper
- 1 lb white fish fillets, like cod, mahi mahi or tilapia
- 8–12 corn tortillas
- 4 oz / 2 cups / 113 g shredded cabbage (pre-shredded cole slaw mix is great)
Salsa
- 4 plum tomatoes, diced finely
- 1/4 cup finely diced red onion
- 1 chile pepper, deseeded and diced finely
- 1 lime
- 1 Tbs olive oil
- 2 Tbs chopped cilantro
- Salt and freshly ground pepper
Hot Sauce
- 3 Tbs Sriracha
- 1 Tbs Tapatio or Cholula hot sauce
- 3 Tbs honey
- 1 Tbs ketchup
- 1 Tbs soy sauce
- 1.5 Tbs sweet chili sauce
- !Crema
- 1/2 cup / 118 mL plain yogurt or sour cream
- juice from 1/2 a lime
- Pinch of salt
Instructions
Marinate the fish:
- Combine juice of 2 limes, 2 Tbs olive oil, garlic, cumin, coriander and about 1/2 tsp salt. Stir in a good grind of fresh pepper. Pour into a shallow baking dish or large plastic bag and add fish, turning to coat. Refrigerate while you make the salsa and hot sauce.
Make the salsa:
- Finely dice tomatoes, onions and chile pepper. Combine along with juice of 1/2 a lime, chopped cilantro and about 1/2 tsp of salt and a grind of pepper. Taste and add more lime juice and/or salt if necessary. Set aside.
Make the hot sauce:
- Combine all the hot sauce ingredients and stir to combine. Set aside.
Make the crema:
- Mix together yogurt or sour cream, juice of 1/2 a lime and a pinch of salt. Set aside.
Cook the tacos:
- Heat about 1 Tbs oil in a skillet, or heat up a grill pan over medium-high heat. Remove fish from the marinade and pat dry. Cook fish for about 2-3 minutes/side until flaky.
- Warm tortillas – either directly over your gas range or grill pan, or place on a plate, cover with damp paper towel, and microwave for about a minute.
- To serve, pile some cabbage and salsa in a tortilla. Top with fish and a drizzle of crema and hot sauce.
- Category: Main
- Cuisine: Hawaiian
Amy thank you! This recipe was awesome! We just got back from Kaui a few days ago and we were missing the fish tacos. I loved the hot sauce although I did leave the whole fresh pepper out, I thought it might be too hot. It was perfect. Love all the lime it tasted very fresh! Now allo need is a Tai Chai :) Rachel
Thanks Rachel! I am so happy you liked it. The sauce is modelled after Wao Nahele. I could drink that stuff!