Copyright Thomas Saaristo  All Rights Reserved
Fish tacos
If you have never had a taco with fish instead of beef and cabbage instead of iceberg
lettuce and a mayonnaise sauce instead of salsa (or in addition to), let me tell you that
you are missing something. When I was in Waikiki, I practically lived on fish tacos

These are quite good, and quite good for you, especially as I prefer the fish in my fish
tacos grilled and not battered and fried which is traditional, which I find surprising
since fish tacos were born in San Diego Cali, on the beach! Fried fish on the beach

These are not as difficult as they might read. You can use your favorite bottled salsa
and shredded cheese instead of shredding your own, and that only leaves making the
cabbage slaw and the mayonnaise sauce … oh, and grilling the fish, but that could
not be easier

Give these a shot. You may find them becoming part of your regular repertoire


For the cabbage:
Half a small green or red cabbage, shredded
2/3 cup white vinegar
2 teaspoons granulated sugar
Pinch House salt

For the mayo lime sauce:
1 cup Hellmanns mayonnaise
3 tablespoons heavy cream, or half and half
Juice of 1 lime
1 teaspoon ground cumin, then to taste
1 teaspoon House salt, then to taste

For the fish:
3 firm fish filets, swordfish, halibut, etc
3 teaspoons House salt
White peppercorns in a pepper mill
Extra virgin olive oil, preferably Spanish

From the pantry:
12 taco shells
Favorite salsa
Favorite cheese, shredded

Heat oven to 200 degrees Fahrenheit

For the cabbage
Put the shredded cabbage in a 1 gallon zip top baggie; add the vinegar, sugar and salt.
Seal the bag squeezing out as much air as possible and set the bag in a bowl at room

For the mayo lime sauce
In a small bowl, combine the mayonnaise, heavy cream, lime juice, ground cumin and
salt. Whisk until thoroughly combined, adding cream until the desired thickness is
reached (the sauce should be loose enough to drizzle through a plastic mustard bottle)

For the fish
Season one side of the fish with salt. Place salt side down on an oiled and hot grill pan
or medium-hot barbecue. Sprinkle the exposed side with salt. Grill the fish for 3
minutes. Flip and grill for 3 minutes. Flip again and grill for 3 minutes. Flip one more
time and grill until the fish is opaque. Remove the fish from the grill and season
liberally with freshly ground black pepper and/or your favorite blend of
herbs and spices. Let the fish rest for 5 minutes, then flake with a fork. Drizzle the
flaked fish lightly with olive oil

Heat taco shells in the oven until just warm

Drain the cabbage

For service
Layer the cheese, fish, salsa, and cabbage into the taco shells then top with a drizzle
of the mayo lime sauce

Fish tacos should be eaten immediately so you can enjoy another one right away