Abacos, Bahamas: Fish Tacos

Fish Tacos

Many schools in Ann Arbor are closed this week for Spring Break. Some folks have seized the opportunity to pack their bags, heading for some exotic destination, leaving the rest of us  behind.

Others may find themselves on another sort of journey; a personal journey, perhaps, to unearth treasures buried deep within their soul. Nirvana is reached for some through religious pursuits or meditation; for other’s, enlightenment is sought through poetry, art or a good book.

Me? One of my quests is to eat the perfect fish taco. I’m not alone. The web site “TheBestFishTaco.com”, “…is simply about life’s journey to find and enjoy the best fish taco.”

According to this web site, when it comes to fish  tacos, there are three personalities.

The “Cravers” are those who know a good fish taco can, “…solve your problems, bring calm to chaos and put your soul in a happy place.”

The “Unaware” are those “…who cringe at the idea of a fish taco, but have never tried one.” According to this web site, they are living their life asleep.

Finally there are the “Adversed”– the folks who just don’t like fish tacos.

I am definitely in “The Craver” category. I seek fish tacos wherever I roam. I’ve eaten them in the Caribbean, Mexico, California, American South and most recently, in the Bahamas. This recipe, in fact, was inspired by a meal I had at Captain Jacks, in Hope Town, one of the islands in the Abacos.

Purchasing the freshest seafood you can find, is the first step down the path to fish taco nirvana. The second step towards enlightenment is rubbing a dry adobo seasoning blend into the fish. (Note that adobo may also refer to a dish, marinade or cooking process, depending on the culture)

Did the caressing Bahama Breeze put me, at last, in that tranquil place? It didn’t hurt. But well into my second taco, savoring flakes of smoky, moist grouper enlivened by piquant fresh salsa and cabbage, my soul – enraptured – melted into a state of bliss.

Recipe: Fish Tacos


  • 2 1/2 pounds mahi-mahi or grouper fillets, 1-1 1/2-inch thick
  • 2-3 tablespoons adobo, taco or other Southwest seasoning blend*
  • 12 (6-inch) white corn tortillas
  • 1 cup Chipotle Cream Sauce (recipe below)
  • 1-2 cups Salsa Fresca (recipe below)
  • 2-3 cups shredded purple cabbage (1/2 small cabbage)
  • Lime wedges


  1. Rub fish fillets with seasoning blend. Cover and refrigerate 1-3 hours.
  2. Make Chipotle Cream Sauce and Pico de Gallo (recipes below). Reserve.
  3. Preheat oven to 200˚. Preheat gas or charcoal grill to medium heat. Oil grill grate and grill fish 7-10 minutes on each side, or until fish flakes easily with a fork. Let fish rest 5 minutes then slice into strips.
  4. While fish is grilling, wrap tortillas in foil and warm in oven for 10-15 minutes or until heated through.
  5. To assemble tacos, spoon Chipotle Cream Sauce in the center of each heated tortilla. Divide fish and place in Chipotle Cream Sauce. Top with Salsa Fresca and shredded cabbage. Fold in half and serve.

*Check ingredients of seasoning blend. Add kosher salt to taste if the ingredients do not include salt.

Time to allow fish to absorb flavors from seasoning rub: 1-3 hours

Active Time: 45 minutes

Number of servings (yield): 12 fish tacos (6 servings)

Copyright © Peggy Lampman’s dinnerFeed.

Recipe: Chipotle Cream Sauce


  • 1 cup sour cream
  • 2 tablespoons mayonnaise
  • 2 teaspoons chipotle purée*
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic


  1. Combine above ingredients and add kosher salt to taste.

*Purée whole, canned chipotle peppers, available at most local groceries, with accompanying adobo sauce in a food processor. I freeze the leftover purée.

Number of servings (yield): apx 1 1/4 cup

Copyright © Peggy Lampman’s dinnerFeed.

Recipe: Salsa Fresca


  • 3 large red, ripe tomatoes, seeded and cut to 1/4-inch dice
  • 1 small red onion, cut into 1/4-inch dice
  • 1-2 tablespoons serrano or jalapeno pepper, finely chopped
  • 1 tablespoon lime juice
  • 2-3 tablespoons chopped cilantro


  1. Combine above ingredients and add kosher salt to taste

Number of servings (yield): apx 2 cups

Copyright © Peggy Lampman’s dinnerFeed.

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