The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Valine’s Famous Fish Tacos



For Tacos

1 pound skinless halibut (or your favorite white fish) fillets, cut into 1-inch chunks

½ teaspoon chili powder

1 tablespoon minced garlic

Dash of salt

Dash of fresh ground black pepper

2 tablespoons butter

6 soft shell flour tortillas

Topping (recipe follows)

Cocktail aioli (recipe follows)

For Topping

1 cup julienned onion

1 cup diced green onion

2 jalapeños, sliced

1 cup chopped cilantro

3 limes, quartered

For Cocktail Aioli

1 cup good mayonnaise

1 clove minced garlic

½ cup of Valine's Famous Cocktail Sauce


For Tacos

  1. Place fish in bowl with chili powder, minced garlic, salt and fresh ground black pepper and gently toss until all fish has been thoroughly coated in spice mixture.
  2. Heat large nonstick skillet over medium-high heat. Add 1 tablespoon butter and half of fish (so pieces are in a single layer) and cook, turning, until fish is just opaque and flakes easily with fork, about 4 minutes.
  3. Transfer fish to a plate and cook remaining fish with remaining butter.
  4. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
  5. Divide fish among flour tortillas and top with toppings.
  6. Serve with cocktail aioli.

For Topping

Mix first four ingredients together and place lime quarters to the side.

For Cocktail Aioli

Mix ingredients until well blended.

Print Recipe