Fish Tacos with Jalapeno Aioli or Avocado dressing


  • 1 Red Cabbage, chopped
  • 3-4 Fresh Limes
  • 3-4 Avocados
  • Corn tortillas
  • Queso
  • Panko
  • Mayonnaise
  • 2-3 bunches Cilantro
  • Jalapenos
  • 3 cloves of garlic
  • Ground cumin
  • Kosher salt

For Tacos:

  1. Prepare fish by cutting into 1” x 3” strips (roughly) and drying with paper towel.
  2. Coat fish with a thin coating of mayonnaise (just enough to get panko to stick).
  3. Roll the mayo coated fish pieces in a cup of panko (be liberal with the panko).

Note: you could add some lemon pepper or whichever spices you like here!

  • Prepare a large skillet (cast iron is best) on med high heat and add plenty of butter to fry to the fish in.
  • Add the fish to the skillet – be very careful as the fish may still have some moisture which could splatter the hot butter.
  • The fish will cook quickly – a couple minutes per side – make sure to give it enough time to let the panko turn a nice golden brown before turning the fish.
  • While fish is cooking (or prior to cooking), crumble queso into a bowl and chop the red cabbage and put into another bowl.
  • When fish is done – it will start to flake really nicely (be careful not to overcook, it only takes a few minutes to cook through, especially the smaller pieces) – place the fish on a paper towel to cool briefly.
  • Warm up the tortillas – I like to wrap a bunch of them in a clean dish towel and throw into microwave for 45 seconds
  • Serve the fish on the tortillas with some red cabbage, a squeeze of lime, queso, a little chopped cilantro, and either the avocado dressing or the jalapeno aioli.

Jalapeno & Cilantro Aioli


  • 1 1/2 cups mayonnaise
  • 1 cup firmly packed chopped fresh cilantro leaves
  • 5 jalapenos, seeds and membrane removed, diced
  • 3-4 garlic cloves, halved
  • 1 lime, juiced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt, or to taste
  • Directions
  • Blend together all ingredients in a blender or food processor until smooth. Refrigerate at least 1 hour.

Avocado Dressing:


  • 3-4 avocados
  • 1-2 limes
  • 1 bunch of cilantro
  • Kosher salt


  1. Peel and chop avocados into ½” x ½” pieces
  2. Add juice of 1 lime to avocados
  3. Finely chop cilantro and add to avocado and lime
  4. Add a pinch or two of kosher slat
  5. GENTLY mix together without smashing the avocados.
  6. Add lime juice and/or salt, if necessary, to taste.

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