Recipe: Fish Tacos

Last weekend, my brother was in town, so after enjoying an afternoon of margaritas and pina coladas we opted for homemade fish tacos for the evening’s dinner.

I took somewhat of a backseat on the cooking and was my brother’s assistant in the kitchen. That is, until he sliced his finger, and claimed he couldn’t prep anymore. After he was wounded, I got the luxury of standing in the kitchen listening to him bark orders at me ;)

To begin, we went to a local market up in Aptos, Deluxe Food Market, to get some fresh fish (shrimp and Mahi Mahi), vegetables to make fresh guac, salsa and ingredients for a white taco sauce.

My brother and I really don’t use directions when cooking. So, I can’t really recall what we marinated the fish in – basically olive oil, onions, cilantro and s&p.

The meal was amazing – nothing is better than fresh fish BBQ’d over a charcoal grill.

But, what really surprised me was how good the white sauce was that we drizzled over our tacos. I know what you’re thinking – white sauce, really? I was in the same boat – I prefer guac or salsa, only. But, this sauce paired incredibly well with the fish. And, since we made it ahead of time it was a chilled topping that complemented the warm fish off the grill.


Below, I’m including the recipe for the white sauce for fish tacos and our watermelon salad (or what I think we added to it)….

White Sauce for Fish Tacos
½ cup plain yogurt
2 tbs. mayo
1 tbs. sour cream
¼ cup chopped cilantro
Salt, pepper and paprika to taste

Combine all ingredients and mix together. Chill for at least 20 minutes before serving.

Watermelon Salad

Fresh (seedless) watermelon chopped into cubes
One bunch of fresh mint, chopped
1/4 of a red onion, sliced
S&P to taste

Cut the watermelon and add to a large bowl. Add the mint, red onion and seasoning, mix. Chill before serving.