Jul 1, 2011

The Famous Fish Tacos

As promised, the most delicous fish taco recipe known to mankind.

I must tell you, it was not I that made them famous... it was a place in Salt Lake, but the recipe has evolved since it first came into our lives back in 1998 or so.  I have a picture somewhere.


  • 6  tablespoons  chilies (I just throw in a whole small can of diced green chilies)
  • 3  tablespoons  salad oil
  • 1/2  teaspoon  pepper
  • About 1/2 teaspoon salt
  • 1/2  teaspoon  garlic powder
  • 1/2  teaspoon  cayenne
  • 1/2  teaspoon  ground cumin
  • 2  whole cloves (I have never used this.. ever)
  • 1  dried bay leaf, broken into pieces
  • 1  pound  boned, skinned firm-flesh fish such as halibut, mahimahi, or rock fish ( I usually use salad shrimp because it cooks up fast and doesn't need to be marinated) 


1. In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves, and bay leaf.
2. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to 1 day, mixing several times.
3. Lift fish from marinade and arrange pieces in a single layer in a 9- by 13-inch pan. Discard marinade.
4. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, and season to taste with salt. (Again, we have been using all of fish Jens keeps catching but I usually just throw small salad shrimp it in the frying pan and cook the water our of the shrimp then throw in all of the spices.  I use more spices than they suggest too) 

Addicting Delicious Sauce: 
In a blender or food processor, combine: 

1 3/4 cups mayonnaise
2 tablespoons water (I don't use water)
2 tablespoons distilled white vinegar
1 rinsed and stemmed fresh jalapeƱo chili (remove seeds for less heat)
1 peeled garlic clove (I use a little more)
1/2 cup lightly packed fresh cilantro (I USE THE WHOLE BUNCH)
1/4 teaspoon pepper. 
Whirl until smooth. 
Add salt to taste.
Makes about 2 1/4 cups.  

Corn Tortillas
Lime wedges
Head of Cabbage (shredded)

Sometimes use less water or none at all because it is too runny.  I like it nice and thick. I usually throw in more mayo for volume then adjust the rest of the ingredients... it's never enough :-)

Heat up a stack of corn tortillas- If you're heating up one or two- only heat for 20 seconds. We use a tortilla warmer

put fish in center of tortilla (you don't need that much fish)
cover in shredded cabbage
Then pour on plenty of delicious sauce- 
Squeeze a lime wedge on top

For the last couple of years we have also been serving with pico de gallo... it adds a little variation and it super yum! We usually end up with tons of extra ingredients minus the shrimp so we use chicken or whatever we have on hand for leftovers, lunch the next day.  

My family loves this recipe- it is requested often.  We eat the sauce on everything!  Salads... Chips...with veggies- it's super tasty.

Try it out- you won't be disappointed! Picture coming soon. 

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