Entree: Pitcairn – Southern Culinary Region – Tropical Fish Tacos (Grilled or pan-fried island white fish served in corn tortillas with fresh tropical salsa and lime crema)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

- 1 lb (454 g) firm tropical white fish fillets (mahi-mahi, snapper), skinned and portioned
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) ground cumin
- 8 small corn tortillas (6-inch) (approx. 12 oz / 340 g)
- 1 cup (70 g) shredded green cabbage
- 1/2 cup (120 ml) diced ripe mango (approx. 80 g)
- 1/4 cup (60 ml) chopped cilantro (approx. 15 g)
- 2 scallions, thinly sliced (approx. 20 g)
- 2 tbsp (30 ml) fresh lime juice (approx. juice of 1 lime)
- 1 medium avocado, sliced (approx. 6 oz / 170 g)
- 1/3 cup (80 ml) mayonnaise (approx. 78 g)
- 2 tbsp (30 ml) sour cream
- 1 tbsp (15 ml) hot sauce or to taste (optional)
- 1 tsp (5 ml) honey or agave (optional)
- Lime wedges for serving: 2 wedges (approx. 30 g)
- 1 tbsp (15 ml) vegetable oil or butter for warming tortillas

Instructions

1. Pat fish dry and season both sides with salt, pepper, and cumin. Let rest 5 minutes.
2. Mix shredded cabbage, mango, cilantro, scallions, and lime juice in a bowl; season with a pinch of salt and set aside to marinate briefly.
3. Whisk together mayonnaise, sour cream, hot sauce, and honey in a small bowl to make the lime crema; adjust lime and salt to taste.
4. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Cook fish fillets 3–4 minutes per side depending on thickness, until opaque and flaky. Remove and break into large flakes with a fork.
5. Warm tortillas in a dry skillet with 1 tbsp (15 ml) oil or wrapped in foil in a 350°F (175°C) oven until pliable, about 5 minutes.
6. Assemble tacos: place a small handful of cabbage-mango salsa on each tortilla, top with flaky fish, a spoonful of lime crema, and avocado slices. Serve with lime wedges.
7. Serve immediately while fish is warm and tortillas are pliable.