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Valine’s Famous Fish Tacos

Valine's Fish Tacos
Photo by Andrew Cebulka

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yields

Makes 6 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
steps

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.

  • Recipe from Valine’s Famous Cocktail Sauce, Columbia, South Carolina

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