Bobby Flay's Fish Tacos Recipe

Bobby Flay Fish Tacos
Courtesy of Food Network
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: Serves 6 to 8
Ratings (14)

This is Bobby Flay's take on the classic fish tacos. On Fish Fridays, this is a go-to dish for my family. In this recipe, you can use a white, flaky fish like mahi-mahi or orata. I've also used citrus-marinated salmon. In addition to broiling the fish, you can fry the fish or, in this recipe's case, grill the fish, which is much healthier for you than frying. The trick to the best fish tacos is serving them with fresh condiments and sides. 

What You'll Need

  • For the Tacos:
  • 1 pound fish (white and flaky such as mahi-mahi or orata)
  • 1/4 cup canola oil
  • 1 lime (juiced)
  • 1 tablespoons ancho chili powder
  • 1 jalapeno (coarsely chopped)
  • 1/4 cup cilantro (chopped; leaves only)
  • 8 flour tortillas
  • For the Pureed Tomato Salsa:
  • 2 tablespoon peanut oil
  • 1 small red onion (coarsely chopped)
  • 4 cloves garlic (coarsely chopped)
  • 4 large tomatoes (chopped)
  • 1 serrano chile
  • 1 jalapeno (sliced)
  • 1 tablespoon chipotle hot sauce
  • 1 tablespoon oregano
  • 1/4 cup cilantro (chopped; leaves only)
  • salt to taste
  • black pepper to taste

How to Make It

  1. Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
  2. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
  1.  Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
  2. To make the Tomato salsa, Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno peppers and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
  3. Serve with shredded white cabbage, hot sauce, sour cream, red onion, green onion, and cilantro.

Ingredient Substitutions and Cooking Tips

For a sweeter taste, replace the tomato in the salsa recipe with mango. Changing up salsas can help enhance the flavor of the fish and give different palates something to keep them on their toes.