Unconstructed Fish Taco (Recipe)

Unconstructed Fish Taco (Recipe)

Unconstructed Limey Fish Taco Recipe

These are perfectly summery for this time of year! They are delicious, colorful, and simple to prepare.

Previously, over the years, I’ve ordered fish tacos in more restaurants than I can count, and I like these better! They are full of flavor (mostly from all that lime) but not spicy. It is a beautiful dish too, and although there are three separate parts, it is easy to put together. The avocado crema makes enough for two recipes and survives in the fridge just fine, so the second time you make this, it is even easier.

If you love a tortilla or treasure making these a hand-held delight, feel free to warm some up and fill them in the layers described here. For myself, I prefer them unconstructed, and plated in a layered stack. Also, if you want it spicier, add a little pico de Gallo in your layers. We skip that too.

The mango, halibut, and cherries (for the side) came from Costco, and the shredded cabbage, avocado, jalapeno, and citrus came from Trader Joe’s. Cilantro was from our garden!

If you don’t have halibut, mahi mahi would be an acceptable option, although halibut is hard to beat, if available. You can shred your own red cabbage for this as well, instead of using my store-bought shortcut.

Unconstructed Fish Taco Recipe

For the fish:

4 (6oz) filets of halibut, cut in large chunks
2 Tablespoons avocado oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
juice of 1 lemon

For the slaw:

1/2 small package of shredded cabbage, big chunks shredded further
1 mango, peeled and diced
1 large or two small jalapeno, seeded and minced
juice of three limes
salt and pepper to taste

For the Avocado Crema:

1/2 cup mayonnaise (my homemade here)
1 ripe avocado
juice of 2 limes
1 teaspoon of white vinegar
2 cloves garlic, minced
1/4 cup fresh cilantro
salt and pepper to taste

First mix up the marinade for the fish and coat the fish with it, placing it in the refrigerator, covered, for a 1/2 hour.

Meanwhile, mix the slaw together and set aside. Then make the avocado crema in a food processor, whirling until smooth.

Cook the fish in a large skillet over medium high heat, 2-3 minutes per side, with the marinade also in the pan.

Assemble with the slaw on the bottom, followed by the fish chunks, and then top with the avocado crema.


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I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.


  1. Meg Hanson 4 years ago

    My husband catches fish on the lake where we live…bass, walleye, sunfish, other panfish. I love fish tacos too, so we will try your recipe!

    • Author
      Polly Castor 4 years ago

      Let me know what you think!


  1. […] Unconstructed Fish Taco (with green cabbage instead of red) and served with raspberries. […]

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