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Fish Tacos

One of my favorite fangating™ recipes is fish tacos, especially when I am in coastal sports towns with local fresh fish.  Tonight I made them with some wild striped bass and a fun twist: Thai Ginger marinade!

This recipe is super easy.  I’d consider it semi-homemade.  And you can easily make it at your tailgate with a hotplate and a saute pan (or two).

Directions:

  1. ‍In a bowl, combine your kale and cilantro and put aside.
  2. In a large skillet, combine the bell peppers, cabbage, onions, and 2 tablespoons of the marinade. 
  3.  Sprinkle with some black pepper and saute over medium-high heat until the onions become translucent and the peppers soften.
  4. While you’re cooking the veggies, you can cook the fish as well (assuming you have a second skillet). 
  5.  In a skillet, pan saute the fish in the remaining 3 tablespoons of the marinade over medium-low to medium heat. 
  6.  The fish is done when it flakes a bit with a fork and is lightly browned on both sides. 
  7.  Cut the fish into bite-size chunks.
  8. Warm the tortillas.  (You can get away with zapping them in the microwave for 30 seconds on a paper towel).
  9. To serve, top the tortillas with the sauteed veggies first. 
  10.  Then add the fish and top with the kale/cilantro combinating, then a slice or two of avocado, and then sprinkle with the green onions and another dash of black pepper.  (I like to also top with a dash of Chipotle Cholula sauce).

Did you try these already?