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Abacos, Bahamas: Fish Tacos

Posted by Peggy on April 8, 2010

Fish Tacos
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.