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4 Delicious Twists on Fish Tacos That Also Keep It Simple

We give taco tradition a twist with some of the West’s best fish and seafood and a few savory toppings that might surprise you.

Elaine Johnson

Our four new twists on the simple fish taco — let’s call them “new wave” — feature some of the West’s best fish and deliciously innovative toppings.

1 /4 Photo by Leigh Beisch

Baja Light Fish Tacos

Grilled instead of deep-fried, and with a trimmed-down tartar sauce.

Special touch: Light Chipotle Tartar Sauce

  • 2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed
  • 8 ounces (1 cup) plain low-fat Greek yogurt
  • 1/4 cup sweet pickle relish
  • 1/4 cup chopped onion

Preparation: Purée all ingredients in a blender. Chill until used.

Recipe: Baja Light Fish Tacos

2 /4 Photo by Leigh Beisch

Japanese Fish Tacos

This one’s made with spicy ponzu mayo drizzled on Pacific albacore, the sustainable tuna.

Special touch: Ponzu-Wasabi Mayo

  • 1 cup mayonnaise
  • 2 tablespoons ponzu sauce
  • 2 teaspoons wasabi paste or powder

Preparation: Stir all ingredients together in a bowl. Chill until used.

Recipe: Japanese Fish Tacos

3 /4 Photo by Leigh Beisch

Mediterranean Calamari Tacos

Sicily meets the south of France, with deep-fried capers and oranges in the slaw and lemon aioli on the calamari.

Special touch: Lemon Aioli

  • 1 cup mayonnaise
  • 2 teaspoons minced garlic
  • 2 to 3 tbsp. lemon juice

Preparation: Stir ingredients together in a bowl. Chill until used.

Recipe: Mediterranean Calamari Tacos

4 /4 Photo by Leigh Beisch

Golden State Fish Tacos

Inspired by the farm-fresh avocados and lemons of California.

Special touch: Avocado and Salted Lemon Salad

  • 1/2 lemon cut lengthwise
  • 1/2 teaspoon kosher salt
  • 2 small avocados, chopped
  • 2 tablespoons diced white onion
  • 1 red Fresno chile, seeded and minced
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil

Preparation: Slice lemon crosswise paper thin, discarding seeds and ends. Cut slices in half again. In a bowl, mix lemon with salt. Let stand until wilted, 45 to 60 minutes. Rinse, drain, and return to bowl. Stir in remaining ingredients.

Recipe: Golden State Fish Tacos