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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Hawaiian-Style Fish Tacos

 

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Marinated fish tacos are pan-fried and topped with homemade salsa, crema and a sweet and spicy hot sauce.

Author: Amy Endemann

Recipe Type: Main

Cuisine: Hawaiian

Serves: 4 servings

Ingredients

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
• 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

Instructions

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.

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