Fish Tacos
Fish Tacos Recipe – Copycat Recipe Bahama Breeze Fish Tacos
Here’s the best fish tacos recipe I’ve found – it’s a copycat recipe from Bahama Breeze restaurant. Just the perfect blend of tropical flavors and spicy salsa. Give this great fish taco recipe a try. You’ll love it!
Yield: 6 tacos, 2 servings
2 tablespoons olive oil
6 (2-ounce) pieces fresh whitefish, cut 1/2-inch thick
Salt and pepper to taste
6 flour tortillas
1 1/2 cups shredded iceberg lettuce
3/4 cup vine-ripened tomato salsa (see note)
1/2 of an avocado, cut into 6 slices
6 cilantro sprigs
Creamy Taco Sauce (recipe below)
Marinate the fish in a ziplock bag with lime juice, minced garlic, cumin, chili powder and adobo seasoning for 1 hour in the refrigerator.
Heat a 10-inch sauté pan on medium-high heat; add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sauté the fish for 2-3 minutes per side, just until it flakes easily and is cooked through to an internal temperature of 145F.
Place the flour tortillas on a dinner plate; top with a moist paper towel and microwave for 20 seconds.
Spread 2 tablespoons of creamy taco sauce around on tortilla. Place one piece of seared fish in the center of tortilla; top each piece of fish with 1/4 cup shredded iceberg lettuce, 2 tablespoons vine-ripened tomato salsa, 1 slice of avocado and 1 cilantro sprig.
How to make the vine-ripened tomato salsa: Place 1/2 cup diced vine-ripened tomatoes, 1/4 cup diced onions, 1 tablespoon olive oil, 1 tablespoon freshly squeezed lime juice, 1/4 teaspoon Kosher salt, 1/4 teaspoon minced jalapeno and 1 tablespoon freshly chopped cilantro in bowl. Using a rubber spatula gently mix until combined; keep refrigerated until ready to serve.
How to make creamy taco sauce: In a small bowl, whisk together 2 tablespoons salsa, 3 tablespoons pepper mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 tablespoons lime juice, 1 teaspoon apple cider vinegar, 2 tablespoons jelly (apricot, pineapple or orange marmalade will each work fine), 1/4 cup sour cream, a dash each cumin and chili powder, a couple dashes hot sauce (I used Cholula chipotle hot sauce). Keep refrigerated.
Hope you will enjoy this great fish taco recipe! It’s really the best you’ll ever have!
Fish Tacos
Sharon Springfield
