Hawaiian Style Fish Tacos
Aloha and shaka, bro. Before you get your culattes in a bunch, you can still enjoy these fish tacos, which are kind of the midwestern haole version of the island favorites that everyone loves, but don’t waste your time telling me they aren’t authentic island style, we know that but everyone still loves them. And, they are close. The best true island style fish tacos are found at places such as Coconut’s Fish Cafe, Maui, which is one of our favorites. https://www.yelp.com/biz/coconuts-fish-cafe-kihei-4
1 fresh fish fillet per person (preferably whatever you caught today, but can be tilapia, cod, grouper, mahi mahi, or most any white fish)
4 tablespoons olive oil, or more as needed
Sea salt and black pepper
Flour for dredging
Kick it up with a dash of Emeril’s Essence Cajun Seasoning, or your favorite spice mix
For the tacos:
White Corn Tortillas or flour
Cheddar or Jack cheese (most any semi-neutral cheese will work, including Mexican farm cheeses, which are our favorite)
Shredded cabbage or cabbage slaw of choice
Hawaiian salsa (recipe follows)
Heat large non-stick pan to medium high with the oil added. Dredge fillets in flour and season generously with salt and pepper (and your favorite spice mix.) Pan fry fish (in batches if necessary) for approximately 4 minutes a side or until flaky and remove to a platter.
If using corn tortillas, in a hot frying pan heat a little more oil. Heat each tortilla on both sides until tortillas are nicely warmed. Top quesadilla with chunks of fish, shredded cabbage (or slaw), and Hawaiian salsa.
Hawaiian Salsa
- 1 handful of cilantro
- ½ large pineapple or a couple of mangos or papayas diced
- 1 small red onion, diced
- 2 Tbsp. vegetable oil
- 1 to 2 jalapeno peppers, finely chopped
- 1 red bell pepper, chopped
- 2 limes, juiced
- French sea salt to taste
Combine all the ingredients into a medium mixing bowl and serve.