hawaiian-style fish tacos

fast & healthy, these hawaiian-style fish tacos are a fresh, tasty take on the classic - and ready in less than 30 minutes!

when you think of hawaiian food, the first thing that comes to mind is probably not fish tacos.  but... when ben & i went to oahu on our honeymoon, we discovered this amazing, simple mustard-mayo sauce that was slathered on freshly caught, grilled mahi-mahi and so now, whenever we think of hawaiian food we immediately think of that mustard-mayo sauce.  creamy, tangy... so simple but such a vivid taste memory.  and so it is that sauce that makes these fish tacos hawaiian-style!

regardless of where they're from, fish tacos are always simple - often just fish (grilled or fried), a corn or flour tortilla and a sauce of some type. that's it!  nothing fancy - just a few good ingredients showcased to their full flavor potential. these hawaiian-style fish tacos are as simple as it gets, with the lime-marinated fish & the creamy sauce stepping up into the starring roles!

tacos are the perfect quick, family-friendly weeknight meal (taco tuesday, i'm looking at you here!) - they're easy, fast an completely customizable. these fish tacos take about 30 minutes start to finish, including the marinating time!  incredibly tasty tacos in an incredibly quick amount of time - just toss together a salad on the side (and also maybe a beer!) - and you're in business.

recipe: hawaiian-style fish tacos

yields: 2 large or 4 small tacos

ingredients:

  • 1 lb cod, haddock pr mahi-mahi, cut into large chunks
  • 2 cloves of garlic, minced
  • juice of 1/2 a lime
  • 3 Tbsp olive oil, plus more for the pan
  • salt and pepper, to taste
  • 3 Tbsp mayo
  • 2 Tbsp dijon mustard
  • 2 medium or 4 small flour tortillas

method: 

  1. in a small bowl, combine the mustard & mayo and set aside
  2. in a shallow dish (a pie plate is perfect), combine the lime juice, 3 Tbsp olive oil, garlic & salt and pepper
  3. add the fish and stir to coat. cover with plastic wrap, and set aside for 10 minutes
  4. when the 10 minutes is up, heat a generous drizzle (about 2 tsp) of olive oil in a large skillet (if using a smaller skillet, you will need to cook the fish in batches)
  5. when the oil is hot, add the fish (be careful not to crowd the pan)
  6. cover and cook for about 5 minutes
  7. remove cover and continue cooking, flipping periodically until the fish is completely cooked - it will be firm to the touch and completely white.
  8. remove from heat and set aside
  9. to assemble, put a small spoonful of the mustard-mayo sauce on each tortilla.  add the fish & a drizzle of sauce on top.  
  10. serve & enjoy!

xoxo,

b & s