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 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

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

Valine’s Famous Fish Tacos


For the tacos:

1 pound mahi-mahi (or another white fish), cut into 1-inch chunks

½ teaspoon chili powder

1 tablespoon minced garlic

Dash salt

Dash freshly ground black pepper

2 tablespoons butter

6 flour tortillas

Toppings: Fresh slaw (recipe follows), aioli (recipe follows), lime quarters

For the fresh slaw:

1 cup julienned onion

1 cup diced green onion

2 jalapeños, sliced

1 cup chopped cilantro

For the aioli:

1 cup mayonnaise

1 clove garlic
, minced

½ cup Valine's Famous Cocktail Sauce


For Tacos
  1. Place fish in bowl with chili powder, minced garlic, salt, and black pepper and gently toss until fish is thoroughly coated in spice mixture.
  2. Add 1 tablespoon butter to a large nonstick skillet and heat over medium-high heat. Cook fish in two batches until just opaque and flakes easily with fork, about 4 minutes, turning halfway through cooking time. Transfer fish to a plate, heat remaining tablespoon of butter in skillet, and cook the rest of the fish.
  3. Heat the tortillas for 30 seconds on each side in a dry skillet or on the grill, until warm and pliable.
  4. Divide fish among tortillas and serve with toppings.
For the fresh slaw: Add all ingredients to a bowl and toss to combine. For the aioli: Add all ingredients to a bowl and mix to combine.
Print Recipe