Fish Tacos (from Wildside Grill)

  • serves 6

A dish filled with Mexican flair! Fresh lingcod served with homemade avocado and tomatillo sauce, chipotle mayo, and fresh tomato salsa.

132 Ratings
Directions for: Fish Tacos (from Wildside Grill)


Avo-tillo Sauce

1 Tbsp vegetable oil

1 small white, finely chopped onion

1 jalapeno pepper, de-seeded and finely chopped

1 large garlic clove, finely chopped

1 tsp ground coriander

1 tsp ground cumin

6 medium tomatillos, finely chopped

2 Tbsp white vinegar

2 Tbsp lime juice

2 Tbsp sugar

2 avocados, skinned and crushed

salt and pepper

Chipotle Mayo

1 cup mayonnaise

1 Tbsp crushed chipotle peppers

1 Tbsp lime juice

2 Tbsp freshly finely chopped cilantro

Fresh Tomato Salsa

9 finely chopped Roma tomatoes

1 small white, finely chopped onion

1 tsp garlic, finely chopped

1 jalapeno, de-seeded and finely chopped

2 Tbsp fresh, finely chopped cilantro

2 Tbsp lime juice

2 tsp white sugar

2 tsp sea salt

Fish Taco Assembly

18 1 ½ oz slices fresh lingcod

tempura batter (any brand or homemade is fine)

2 L canola or vegetable oil

18 fresh whole corn tortillas

1 cup grated Monterey Jack cheese

½ heads green cabbage

Fresh Tomato Salsa (see recipe)

Avo-tillo Sauce (see recipe)

Chipotle Mayo (see recipe)

1 bunch cilantro

6 limes


Avo-tillo Sauce

1. Pour vegetable oil into a large saucepan and sauté onions, jalapeno pepper, and garlic until the onions are soft and translucent.

2. Add coriander and cumin and toast for half a minute.

3. Add tomatillos, white vinegar, lime juice, and sugar, and let simmer until tomatoes are just soft.

4. Add avocados and puree with blender until smooth then add salt and pepper to taste.

5. Chill and reserve for tacos.

Chipotle Mayo

1. Whisk together and reserve for tacos.

Fresh Tomato Salsa

1. Toss all ingredients into bowl and reserve for tacos.

Fish Taco Assembly

1. Fill deep fryer or a large pot with canola or vegetable oil and heat oil to 350 degrees Fahrenheit (Only use enough to float the fish strips in if you are using a pot).

2. Dip lingcod into tempura batter.

3. One-by-one, add lingcod slowly to the hot oil so they form a quick crust and do not stick to the bottom or each other (only cook a few pieces of cod at a time).

4. Once the outside crust is golden brown and fish is floating, approximately two minutes, remove and place on paper towel or a metal rack to dry on.

5. In a hot skillet warm corn tortillas until lightly toasted and soft.

6. Fill corn tortillas with cheese, shredded cabbage, avo-tillo auce, and chipotle mayo.

7. Top with tempura fried lingcod and fresh tomato salsa.

8. Garnish with fresh cilantro sprigs and lime wedge.

See more: Fish, Mexican, North American, Cheese, Herbs, Main, Dinner, Moderate

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