Turbot Fish Tacos


I have a friend who is enamored with fish tacos. She literally seeks out the best fish taco restaurants wherever she travels, and had a fish taco bar at her wedding. I never really saw the great appeal. I mean I love fish. But that’s pretty much where my love affair with fish tacos ended. I don’t know what changed, but recently I’ve been drawn to some pretty darn good fish tacos. And then a few weekends ago, I ate fish tacos for three meals within 24 hours between Friday and Saturday, and then proceeded to make our own fish tacos at home. What has gotten into me?!

I started the weekend at Lolita’s with a friend, and we split the mahi mahi fish taco appetizer. Amazing. Then when Funk and I were running errands in our neighborhood, we stopped at one of his very favorite places, Dorado, so he could get a fish taco for lunch that I stole a few bites of. Dorado really has amazingly fresh, fast and authentic Mexican food if you’re ever in Brookline. Then that night, Funk and I went to Lineage in our neighborhood and the waitress generously brought us over their specialty appetizer of lobster tacos that we just “had to try.” And we did. They were all amazing. You’d think we were fish taco’d out, but come Sunday evening, we whipped up our own fish tacos. We didn’t use the quintessential mayo sauce or even corn tortillas, opting instead for a healthier hummus sauce I whipped up and high fiber whole wheat tortillas. So no, they weren’t anywhere near authentic or traditional, but they were a fun and easy meal to make to wrap up what I’ll now dub “Fish Taco Weekend.”


8 ounces thin white fish – we got pre-marinated, frozen Turbot filets from Trader Joe’s

Mini whole wheat tortillas – we used 5

Shredded cabbage

Avocado – sliced

Lime wedges optional


2 Tbsp garlic hummus

3 Tbsp salsa



Bake the fish however you usually do, whether it is stovetop, in the oven, or microwave. I’m sure there are “fish taco spice blends” or marinades out there, but we just got something already seasoned and frozen at TJs. Meanwhile, whip up the salsa-hummus sauce (which also makes a great snack spread on crackers) and spread it on the tortillas.

When the fish is done cooking, cut it into thin strips dividing it among the tortillas. Top with shredded cabbage, avocado slices, and squeeze on fresh lime juice.


  1. Nee
    Posted October 27, 2011 at 9:04 am | Permalink

    Fish tacos are A-MAZ-ING!!! (all Mexican food is, really)
    Mole in NYC has the best fish tacos in the world (so you and Nicole should come visit)

  2. Posted October 27, 2011 at 10:26 am | Permalink

    At least you kept the cabbage, avocado, and lime wedges 🙂 These actually look really good. Love the hummus salsa idea! And I love Renee’s idea…

  3. Toni
    Posted October 27, 2011 at 3:18 pm | Permalink

    Glad to see I’ve re-entered the blog! I love fish tacos also and often times have to order them if I see them on a menu. That sounds like a fabulous weekend!

  4. Posted November 3, 2011 at 3:40 pm | Permalink

    We just started making fish tacos at home, too. Jordan Brothers sells fresh MA fish at our local farmers market, so we’ll pick some up there and marinate it with lime juice and lots of spices and bake it. I love it with red quinoa and avocado in a corn tortilla or hard shell. mmmm.

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