The flavor profile is pretty close, though the eating experience is quite different when you’re not sitting alongside a truck, across the street from the ocean in Hawaii. Just close your eyes and you’ll be there.
The spiced fish is so incredibly delicious with the subtly sweet pickled cabbage — it’s a scrumptious explosion of flavor.
For now, I’ll take the delicious taste! Until next time in Hawaii.
- grape seed oil for the pan or other neutral oil
- about 10 8-inch flour or corn tortillas
- 1- pound filleted Mahi Mahi or other firm white fish - preferably wild caught
- ¾ teaspoon each: garlic powder onion powder, dried ground oregano, smoked paprika, sea salt, dried ground thyme
- ¼ teaspoon cayenne pepper
- pinch freshly ground black pepper
- 2 medium-sized avocados
- 2 teaspoons fresh lemon juice
- about 3 cups Quick Spicy Pickled Cabbage the recipe is here
- about 1 cup shredded Romaine lettuce
- about ¾ cup sour cream
- abut ¾ cup El Pato Salsa de Chili Fresco or another salsa you like
- sliced black olives and diced fresh tomato for garnish
Coat the bottom of a large sauté pan with the oil and place it over medium-high heat. Add as many of the tortillas as you can fit. Sauté each side for a minute or so, until they're crisp. Use kitchen tongs or a fork to fold each one in half. Repeat until all of the tortillas are done, placing them on a large plate as you go. Set aside.
Place the fish fillets on a clean, dry surface and coat the bottom of the same large sauté pan with a bit more oil. Preheat the pan over high heat and in a small bowl, combine the garlic powder, onion powder, oregano, paprika, salt, thyme and cayenne. Sprinkle both sides of the fillets evenly with the spice mix and a bit of black pepper, placing them directly in the hot pan as you go. (You should hear a sizzling sound when they hit the pan -- if you don't it's not hot enough yet.)
Sauté the fish just until it's cooked through, 2 to 3 minutes per side. Remove from the pan and set aside to cool on a large covered plate. Once it's cool enough to touch, use your hands to break it into smaller pieces (not too small -- they should be bigger than bite-sized.)
Fill the prepared taco shells, evenly distributing the ingredients in the following order:
pickled cabbage, fish, lettuce, sour cream, avocado and salsa.
Garnish each one with the olives and tomatoes.