Tacos de Pescado – Fish Tacos Duck style
These fish tacos are delicious and flavorful, you will have a hard time believing they are so healthy for you. The boys at Duckinapot have had many fish tacos over the years, from the beer battered and fried staple fish tacos loved by California and baja surfers to the sterile, no taste, trendy fish tacos served to the Orange County "Real Housewives" types restaurants like the True Foods Kitchen restaurant.
We decided to go healthy this week, so we scoured the internet and found our top five fish taco recipes and pieced our own recipe together using the best of each recipe. We were not sure if it would result in a masterpiece or a Frankenstein's monster.
We used a variety of our favorite fish fillets, salmon, mahi-mahi and halibut. We wanted to hit all the taste buds with a sledge hammer by using flavors to marinate the fillets and create toppings that married sweet, sour salty, bitter and umami all at the same time. Everything from mango, jalapenos, lime, garlic, chili powder, cumin, paprika, salt, pepper, onions and cilantro were added to the mix.
After putting it all together and inviting our friends over to try them out, we found the results were more than successful. Thumbs up all around.
- FOR TACOS
- Your favorite fish fillet - 2 pounds
- canola or vegatable oil - 6 tablespoons
- lime jiuce - 5 Tablespoons
- garlic - 3 cloves minced
- chili powder - 5 Tablespoons
- ground cumin - 2 Tablespoons
- ground paprika - 5 Tablespoons
- cayenne pepper - 1/2 teaspoon
- salt - 1/2 teaspoon
- pepper - 1/2 teaspoon
- corn tortillas - 18-20
- avocados - 3, sliced
- FOR SLAW
- red cabbage - cored and sliced thin
- cilantro - 1 bunch, chopped
- red onion - 1 sliced thin
- lime juice - 5 tablespoons
- canola or vegatable oil - 3 tablespoons
- IDEAS FOR SERVING
- tartar aauce
- sour cream
- cotija cheese
- hot sauce
- mango salsa
- lime cilantro aioli
- jalapeno tartar sauce
- lemon wedge
- lime wedge
- avocado slices
PREPARE THE SLAW
In a mixing bowl, add:
1 red cabbage, cored and sliced thin
1 cup cilantro, chopped
1 thinly sliced red onion
5 Tablespoons lime juice
3 Tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon pepper
MARINATE THE PESCADOS
In a mixing bowl mix:
6 Tablespoons canola or vegetable oil
5 Tablespoons fresh lime juice
3 cloves garlic, minced
5 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
Place fish into a gallon size resealable bag and pour marinade over fish.
Seal bag and shake to coat the fish.
Store in the refrigerator and allow to marinate 20 to 40 minutes.
Preheat a grill to medium-high heat.
Brush grill grates with oil and place fish on grill.
Grill until cooked through, about 3 to 5 minutes per side.
Transfer to a plate, break into pieces and serve in warmed taco shells.
top with slaw and avocado slices
Other topping ideas;
Sliced green onions
lime cilantro aioli
jalapeno tarter sauce
From wikipedia, Tacos de pescado (“fish taco”) originated in Baja California in Mexico. The typically consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
At Duckinapot we make easy recipes anyone can make. This fish taco recipe is no different. Fast easy and delicious. For our Wednesday lunch today we added our Cumber Cilantro Avocado salad as side. Its a refreshing salad with a lemon, lime vinaigrette dressing. Very light and a great compliment to the fresh fish tacos.
We were lucky enough to have some good friends join us for lunch this week, Ravan Gonzales, Borna Bandari and J.R. We also get a taste test from our Duck Masters Craig and Corneilu.
Who are these Ducks you speak of?
DuckinaPot was started in 2016 when the three ducks working in a small office in Southern California decided that eating a fast food lunch or ordering out from the local restaurant was just too boring, bland, monotonous and expensive. We wanted something different. So one day we decided to prepare a hearty home-made lunch at the office. We wanted to share our recipes with friends so we created DuckinaPot.com. Fast forward to today, we put together a unique and delicious meal every Wednesday. No more leaving the office for lousy hamburgers or soggy fast food sandwiches.
We started off with simple panini sandwiches and easy tortilla wraps, then graduated to slow cooker meals. Soon after, we decided to step it up by developing and preparing recipes that we have never tried to make or sometimes never have eaten before.
So now you can find the ducks in our conference room every Wednesday enjoying a delicious lunch with our visitors and friends. The Ducks invite you to join us by checking out all of our recipes and giving us your feedback and always appreciate your ideas for improvement. If you have a favorite recipe that you make, don’t hesitate to send it to us. We will be sure to give it a go. If you decide to prepare one of the DuckinaPot recipes, please share your thoughts about it. And, if you are ever in the area on a Wednesday, we invite you to drop by for a lunch we hope you will never forget.
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