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When were you first introduced to a fish taco? Were you a local to Southern California or just visiting when you got to try this unique taco? (“Tacos de pescado,” as they’re called in Spanish, actually originated in either Ensenada or San Felipe, Baja, Mexico. To this day, it’s still a debate just which city made what was then a simple street food.) In either case, I bet most of us would agree a great fish taco requires emphasis on three key items: 1.) the way the fish is prepared; 2.) the slaw; and 3) the sauce. And, with that criteria, I think you’re sure to like this recipe!
Jump to RecipeMy History with the Fish Taco
The thought of a fish taco didn’t at all sound appealing when I first moved to San Diego from the Pacific Northwest over 20 years ago. However, I suppose when your closest resemblance to Mexican food was a couple fast food chains and food from one small-town Mexican restaurant, the food options just aren’t the same as in larger metropolitan cities.
I had my first taste of fish tacos in the late 1999s. I was having lunch at Rubio’s Coastal Grill for lunch in one of the larger San Diego malls when I finally decided to try one. And boy, was I pleasantly surprised at how much I liked this popular beer-battered and deep-fried “Original.” Given anything deep fried is bound to taste pretty good, right? Lol.
Only it was later during different visits around the city and state that I found some grilled versions that could make or break a taco. For me, a fish taco has to have a semi-crisp and flavorful outer skin (if not deep fried), a cabbage slaw, and a zesty citrus sauce blend to get my thumbs up. Add cheddar cheese or a flour tortilla, and I’ll immediately give you my thumbs down. Use cilantro and onions as a topping, and I’ll be excited. But, if I find one that checks all boxes, I’ll literally feel like I’m in food heaven!
Today’s Favorite Fish Taco Recipe
Okay, so I digress over my earlier fish taco memories. Today, I’m going to show you how to make this tasty fish part of your regular salad rotation. My favorite pre-keto recipe came from Sara of the TheHungryApple.com, one of the Web’s many talented food bloggers. Hands down she has the best-tasting blend of flavors when it comes to this tasty dish done right. I have adapted her recipe to take on more a salad form, since the carbs from many low-carb tortillas quickly add up. You can still use my recipe to make fish tacos (or hers) using tortillas, though. I just added more seasoning in the rub (mahi mahi fillets are larger than the tilapia called for in her recipe). I also added more cabbage and cilantro for the salad, and I reduced the thickness of the sauce by adding MCT or avocado oil.
If you get a chance to make this recipe, please consider leaving a review or comment below. Your feedback gives me the motivation to keep churning out recipe makeovers for us clean keto eaters who want more variety and of course all our favorites featured in one spot. 😉
I am definitely adding this salad version to my rotation!
Thanks! 🙂 I absolutely love yours and was grateful to come across it. So thank you!