4 Delicious Twists on Fish Tacos That Also Keep It Simple
We give taco tradition a twist with some of the West’s best fish and seafood and a few savory toppings that might surprise you.
Our four new twists on the simple fish taco — let’s call them “new wave” — feature some of the West’s best fish and deliciously innovative toppings.
Baja Light Fish Tacos
Grilled instead of deep-fried, and with a trimmed-down tartar sauce.
Special touch: Light Chipotle Tartar Sauce
- 2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed
- 8 ounces (1 cup) plain low-fat Greek yogurt
- 1/4 cup sweet pickle relish
- 1/4 cup chopped onion
Preparation: Purée all ingredients in a blender. Chill until used.
Recipe: Baja Light Fish Tacos
Japanese Fish Tacos
This one’s made with spicy ponzu mayo drizzled on Pacific albacore, the sustainable tuna.
Special touch: Ponzu-Wasabi Mayo
- 1 cup mayonnaise
- 2 tablespoons ponzu sauce
- 2 teaspoons wasabi paste or powder
Preparation: Stir all ingredients together in a bowl. Chill until used.
Recipe: Japanese Fish Tacos
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Mediterranean Calamari Tacos
Sicily meets the south of France, with deep-fried capers and oranges in the slaw and lemon aioli on the calamari.
Special touch: Lemon Aioli
- 1 cup mayonnaise
- 2 teaspoons minced garlic
- 2 to 3 tbsp. lemon juice
Preparation: Stir ingredients together in a bowl. Chill until used.
Recipe: Mediterranean Calamari Tacos
Golden State Fish Tacos
Inspired by the farm-fresh avocados and lemons of California.
Special touch: Avocado and Salted Lemon Salad
- 1/2 lemon cut lengthwise
- 1/2 teaspoon kosher salt
- 2 small avocados, chopped
- 2 tablespoons diced white onion
- 1 red Fresno chile, seeded and minced
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
Preparation: Slice lemon crosswise paper thin, discarding seeds and ends. Cut slices in half again. In a bowl, mix lemon with salt. Let stand until wilted, 45 to 60 minutes. Rinse, drain, and return to bowl. Stir in remaining ingredients.
Recipe: Golden State Fish Tacos
