Bobby Flay's Fish Tacos

By
Brett Moore
Brett Moore
Brett Moore
Before becoming a food writer, Brett Moore earned a culinary degree and worked as a professional chef.
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Updated on 01/29/23
Bobby Flay Fish Tacos

Food Network

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 to 8 servings
Yield: 8 tacos
Nutrition Facts (per serving)
516 Calories
18g Fat
65g Carbs
25g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 516
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 16%
Cholesterol 33mg 11%
Sodium 613mg 27%
Total Carbohydrate 65g 24%
Dietary Fiber 6g 23%
Total Sugars 5g
Protein 25g
Vitamin C 30mg 149%
Calcium 99mg 8%
Iron 5mg 26%
Potassium 754mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is Bobby Flay's take on the classic fish tacos. On Fish Fridays, this is a go-to dish for my family. In this recipe, you can use a white, flaky fish like mahi-mahi or orata. I've also used citrus-marinated salmon. In addition to broiling the fish, you can fry the fish or, in this recipe's case, grill the fish, which is much healthier for you than frying. The trick to the best fish tacos is serving them with fresh condiments and sides. 

Ingredients

For the Tacos:

  • 1 pound fish, white and flaky such as mahi-mahi or orata

  • 1/4 cup canola oil

  • 1 lime, juiced

  • 1 tablespoon ancho chili powder

  • 1 jalapeño, coarsely chopped

  • 1/4 cup cilantro, chopped, leaves only

  • 8 flour tortillas

For the Pureed Tomato Salsa:

  • 2 tablespoons peanut oil

  • 1 small red onion, coarsely chopped

  • 4 cloves garlic, coarsely chopped

  • 4 large tomatoes, chopped

  • 1 serrano chile

  • 1 jalapeño, sliced

  • 1 tablespoon chipotle hot sauce

  • 1 tablespoon oregano

  • 1/4 cup cilantro, chopped, leaves only

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Shredded white cabbage, for garnish

  • Hot sauce, for garnish

  • Crema or sour cream, for garnish

  • Thinly sliced red onion, for garnish

  • Thinly sliced green onion, for garnish

  • Chopped cilantro leaves, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Preheat grill to medium-high heat. Place fish in a medium-sized dish. Whisk together the oil, lime juice, ancho, jalapeño, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

  3. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

  4.  Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

  5. To make the tomato salsa: Preheat grill or use side burners of the grill. Heat oil in a medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeño peppers and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro, and lime juice and season with salt and pepper, to taste.

  6. Serve with shredded white cabbage, hot sauce, sour cream, red onion, green onion, and cilantro.

  7. Enjoy.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tips

  • Any flaky white fish can be used in this recipe, including tilapia, cod, or grouper.
  • If you have the time, marinate the fish for up to 30 minutes in olive oil and fresh lime or orange juice before grilling.

Recipe Variations

  • For a sweeter taste, replace the tomato in the salsa recipe with mango.
  • Serve with corn tortillas instead of flour tortillas.
  • Make a spicy slaw with shredded green cabbage, mayo, cayenne pepper, and lime juice, and serve it on top of the fish tacos.

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