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Hawaiian-Style Fish Tacos

Hawaiian-Style Fish Tacos

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.

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5.0 from 1 reviews
Hawaiian-Style Fish Tacos
Marinated fish tacos are pan-fried and topped with homemade salsa, crema and a sweet and spicy hot sauce.
Recipe Type: Main
Cuisine: Hawaiian
Serves: 4 servings
  • 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)
  • 4 plum tomatoes, diced finely
  • ¼ 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
  • ½ cup / 118 mL plain yogurt or sour cream
  • juice from ½ a lime
  • Pinch of salt
Marinate the fish:
  1. Combine juice of 2 limes, 2 Tbs olive oil, garlic, cumin, coriander and about ½ 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:
  1. Finely dice tomatoes, onions and chile pepper. Combine along with juice of ½ a lime, chopped cilantro and about ½ 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:
  1. Combine all the hot sauce ingredients and stir to combine. Set aside.
Make the crema:
  1. Mix together yogurt or sour cream, juice of ½ a lime and a pinch of salt. Set aside.
Cook the tacos:
  1. 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.
  2. 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.
  3. To serve, pile some cabbage and salsa in a tortilla. Top with fish and a drizzle of crema and hot sauce.

View Comments (2)
  • 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

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