Traditional Sweet Fish Tacos Recipe

2022-11-08

By Fish Lover

American Cuisine

Main Course

These Sweet Fish Tacos are a perfect combination of sweet and savory. Get your taste buds ready for this flavorful recipe!

Soft Tortillas, Fresh Cabbage, and Creamy Avocado in Sweet Fish Tacos

Tender white fish coated in a honey-soy sauce, topped with fresh cabbage, creamy avocado, and zesty cilantro. A fusion dish that originates from California, specifically the coastal towns in Southern California, such as San Diego. This American cuisine main course combines traditional Mexican spices and sauces with fresh, locally caught fish and sweet ingredients. 

Traditional Mexican Cuisine to Fusion Delicacy

Fish tacos have a long history in Mexico, where they are a popular street food. The Southern California region has a strong Mexican influence, so fish tacos were a natural addition to the local cuisine. In the 1980s, some local chefs experimented with creating sweet fish tacos, adding fruits like mango or pineapple, as well as honey or other sweet sauces. 

Perfect Combination

The sweet fish taco gained popularity in the 1990s, when gourmet food trucks became a trend in Southern California. The fusion of Mexican and sweet flavors added a unique twist that was appealing to locals and visitors alike. 

A Delicacy with Mango Salsa and Pineapple Coleslaw

The fish used in these tacos is usually a firm white fish like cod or halibut, breaded or grilled and served in a soft tortilla. The variety of toppings in a sweet fish taco is what sets it apart from regular fish tacos. In addition to traditional taco toppings like lettuce, tomato, and cheese, sweet fish tacos are often served with mango salsa, pineapple coleslaw, or sweet chili sauce. Some taco stands in Southern California also add avocado, cilantro, and lime.

Pitfalls on Sweet Fish Tacos

 Choosing the Right Fish: Choosing the right fish is essential for making delicious Fish Tacos. It's recommended to use white fish such as cod, halibut, or tilapia, which have a mild flavor and are firm enough to hold their shape when cooked.

 Breading and Frying the Fish: Breading and frying the fish can be challenging, as it's essential to achieve a crispy texture without drying the fish. It's essential to coat the fish in a seasoned flour or bread crumb mixture before frying in hot oil until golden brown.

 Making the Slaw: Slaw is a crucial component of Fish Tacos, and it's essential to prepare it correctly. It's recommended to use cabbage or a mixture of cabbage and carrots, which provide a crunchy texture and a sweet, tangy flavor.

 Preparing the Tortillas: Preparing the tortillas for Fish Tacos can be a challenge, as it's essential to heat them correctly without making them too dry or too crispy. It's recommended to heat the tortillas on a hot griddle or in the microwave for a few seconds before serving.

 Assembling: Assembling Fish Tacos can be a challenge as it's essential to layer the ingredients correctly to ensure even distribution of flavors. It's recommended to add the slaw to the tortilla first, followed by the fish, and then any additional toppings such as diced avocado or fresh herbs.

 Serving: Serving Fish Tacos can be challenging as it's essential to serve them immediately after assembly to ensure the tortillas remain soft and the fish stays crispy. It's recommended to serve with a side of Mexican rice or black beans and garnished with lime wedges and fresh cilantro.

Ingredients

For Sweet Fish Tacos:

• 1 lb white fish (such as cod or halibut), cut into 2-inch pieces

• 1 tbsp olive oil

• 1 tbsp honey

• 1 tbsp soy sauce

• 1 tsp lime juice

• 1/2 tsp chili powder

• 1/2 tsp ground cumin

• 1/2 tsp salt

• 8 corn tortillas

• 1 cup shredded red cabbage

• 1 avocado, sliced

• Fresh cilantro leaves, for serving

For Mango Salsa:

• 1 ripe mango, peeled and diced

• 1/2 red onion, finely chopped

• Small bunch fresh cilantro, finely chopped

• Juice of 1 lime

• Salt and pepper, to taste

For Pineapple Coleslaw:

• 1/2 head of cabbage, finely sliced

• 2 large carrots, grated

• 1/2 pineapple, diced

• 1/4 cup mayonnaise

• 1 tablespoon apple cider vinegar

• 1 tablespoon honey

• 1/2 teaspoon celery salt

• Salt and pepper, to taste

Instructions

For Sweet FIsh Tacos:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. In a small bowl, whisk together the olive oil, honey, soy sauce, lime juice, chili powder, cumin, and salt.

3. Arrange the fish pieces on the prepared baking sheet. Brush the honey-soy sauce onto the fish pieces, making sure to coat them all evenly.

4. Bake the fish for 10-12 minutes, until cooked through and flaky.

5. While the fish is baking, warm the corn tortillas in a pan over medium heat.

6. To assemble the tacos, place a few pieces of fish onto each warm tortilla. Top with shredded red cabbage, sliced avocado, and fresh cilantro leaves.

7. Serve the Sweet Fish Tacos immediately.

For Mango Salsa:

1. Peel and dice the mango and place in a bowl.

2. Finely chop the red onion and cilantro and add to the bowl with the mango.

3. Squeeze the juice of 1 lime over the bowl and season with salt and pepper to taste.

4. Stir well to combine.

5. Cover and chill in the fridge for at least 30 minutes to allow the flavors to mingle.

6. Serve with fish tacos.

For Pineapple Coleslaw:

1. Finely slice the cabbage and grate the carrots. Place them in a large mixing bowl.

2. Dice the pineapple and add it to the bowl.

3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and celery salt.

4. Add the dressing to the bowl with the cabbage, carrots, and pineapple. Toss well to make sure everything is coated.

5. Season with salt and pepper to taste.

6. Cover and chill in the fridge for at least an hour before serving.

7. Serve with fish tacos.

Preparation Time 20 min

Cook Time 15 min

Total time 35 min

Nutrition Facts

• Calories: 400

• Total Fat: 12 g

• Saturated Fat: 2 g

• Cholesterol: 45 mg

• Sodium: 640 mg

• Total Carbohydrates: 50 g

• Dietary Fiber: 10 g

• Sugars: 10 g

• Protein: 25 g

Regional Ingredients Variations of Fish Tacos

Baja California, they may use beer-battered fish, cabbage, pico de gallo, and crema on a soft corn tortilla, giving it a crispy and fresh taste. This version of fish tacos is known as "Baja-style Fish Tacos."

Florida, they may use grilled or blackened fish, mango salsa, avocado, lettuce, and sour cream on a flour tortilla, giving it a tropical and creamy taste. This version of fish tacos is known as "Florida-style Fish Tacos."

Hawaii, they may use seared ahi tuna, soy sauce, wasabi, avocado, and pickled ginger on a seaweed wrapper or rice tortilla, giving it a sushi-like taste. This version of fish tacos is known as "Hawaiian-style Fish Tacos."

Texas, they may use fried catfish, spicy slaw, pickles, and hot sauce on a flour tortilla, giving it a southern and spicy taste. This version of fish tacos is known as "Texas-style Fish Tacos."

Oregon, they may use pan-seared salmon, dill sauce, cucumber, and feta cheese on a whole wheat tortilla, giving it a healthy and savory taste. This version of fish tacos is known as "Oregon-style Fish Tacos."

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