Authentic Big Island Fish Tacos: Where to Find & What to Order

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Big Island Fish Tacos

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These fish tacos are destined to become a favorite. Bright lime, creamy avocado, cool tangy sauce and flaky fish combine for a perfect balance of flavors and textures. They are simple to prepare and ideal for a quick weeknight dinner.

In Hawaii you might find Opakapaka used in this recipe, but everyday white fish such as cod works beautifully wherever you are. Warm the corn tortillas briefly in a dry skillet or fry them in a little oil if you prefer them crisp. Either way, the results are delicious and easy.

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Quick, flavorful, and satisfying—perfect for tonight.

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Fish Tacos
Print
Big Island Fish Tacos
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

This will become your new favorite fish taco recipe. The sauce is fabulous!

Course:

Main Course
Cuisine:

American
Servings: 18 tacos (6 people – 3 tacos each)
Ingredients
For the Garnish
  • 3
    limes
    cut into 6 wedges each
  • 3
    avocados
    cut into cubes
  • 1/8
    head
    red cabbage
    sliced very thin
  • 1
    white onion
    sliced very thin
For the Sauce
  • 1
    lime
    (3 tablespoons)
  • 8
    ounces
    sour cream
    (1 cup)
  • 1/4
    cup
    mayonnaise
    (Hellmann’s or Best)
  • 1/8
    teaspoon
    salt
  • 1/8
    teaspoon
    cayanne pepper
For the tacos
  • 18
    corn tortillas
    (6 inch size)
  • 2
    pounds
    fish
    skinless, white flaky fish, such as cod
  • cooking oil
Instructions
Prep the Garnish
  1. Cut 3 limes into 6 wedges each.

    Cut the avocados into chunks.

    Slice the onion into thin strips.

    Slice the cabbage into thin strips.

    Set the garnishes aside.

Make the Sauce
  1. Combine the lime juice, sour cream, mayonnaise, salt and a pinch of cayenne in a medium bowl. Whisk until smooth and well blended.

Prep the Tacos
  1. Warm several tortillas in a large skillet over medium-high heat for 1 to 2 minutes per side until lightly browned. Alternatively, fry them in a small pan with about 3/4 cup oil (enough to reach 1/4 inch up the pan) and drain on paper towels.

  2. Pat the fish dry and season with salt, pepper and a light sprinkle of cayenne. Coat a grill pan or skillet with oil and heat over medium-high until hot. Add the fish to the pan.

  3. Cook the fish without moving it until the underside is golden, about 3 minutes. Flip and cook until the fish is opaque and flakes easily, another 2 to 3 minutes depending on thickness. Transfer to a plate or cutting board and break into roughly 1/2-inch pieces.

  4. Divide the fish among the warm tortillas. Top each with avocado, cabbage and onion to taste.

  5. Drizzle with the sauce and serve with lime wedges.

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