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