For the Garnish
- 3 limes cut into 6 wedges each
- 3 avocados cut into cubes
- 1/8 head red cabbage sliced very thin
- 1 white onion sliced very thin
For the Sauce
- 1 lime (3 tablespoons)
- 8 ounces sour cream (1 cup)
- 1/4 cup mayonnaise (Hellmann's or Best)
- 1/8 teaspoon salt
- 1/8 teaspoon cayanne pepper
For the tacos
- 18 corn tortillas (6 inch size)
- 2 pounds fish skinless, white flaky fish, such as cod
- cooking oil
*Thank youto alohadreams.com for this Big Island Fish taco recipe.
If you have ever been to Hawaii, you know that fresh fish is everywhere. In one restaurant in Maui called Mama's Fish House, the fisherman are so important they are even showcased on the back of the restaurant menu. Fish tacos are a Hawaiian staple. The use a local fish called Opakapaka, but here in North America, cod or another white fish would work very well with this dish.
How to assemble:
Prep the Garnish
- Cut 3 limes into 6 wedges each
- Cut the avocados into chunks
- Slice the onion into thin strips
- Slice the cabbage into thin strips
- Set the garnishes aside
Make the Sauce
- Add the sauce ingredients to a medium bowl. Whisk until combined.
Prep the Tacos
- Place several tortilla shells in a large skillet over medium high heat for 1 to 2 minutes on each side, or until browned in spots. Alternatively, you can fry them in a small frying pan with 3/4 cup of oil (just enough to cover bottom of the pan to 1/4 inch), then drain on paper towels.
- Pat the fish dry on both sides. Season with salt and pepper and a light shake of cayenne pepper. Liberally coat a grill pan or skillet with oil. Heat pan over medium-high heat until hot. Place fish in pan.
- Cook fish without moving until the underside of the fish is golden brown, about 3 minutes. Flip fish and cook the other side until the inside of the fish is white and opaque, about 2 to 3 minutes more depending on thickness. You can cut into the fish to check for desired doneness. The fish may break apart as you're flipping it and that's fine. When done transfer fish to a plate or cutting board. Break the fish up into 1/2 inch pieces.
- Divide the fish among the tacos. Top each taco with the avocado pieces, cabbage and onion to your liking.
- Drizzle over the sauce. Serve with lime slices.