Corny post title…..but the drummer in my favourite band ever (Travis Barker of Blink-182) owns a taco place called Wahoo’s Fish Tacos. One day I will eat a fish taco at one of the 50+ locations they have throughout the states….but in the mean time I will make them at home. This was my first time making a fish taco and it was fun, and taaaaasty! In the meantime I will also stare longingly at this picture and reminisce of the day I actually got to meet him many years ago…

I look different and weird in this pic….moving on!

Back to the tacos! I used halibut but I’m sure any white fish would do, and I really don’t have exact measurements for this recipe, as I was just making one taco, but I trust with a little ingredient guidance you can all get this right! I also used a wrap because I didn’t have any soft flour tortillas (story of my life- I use wraps for everything!).

Koko’s Fish Tacos

• white fish fillet, such as halibut
• lettuce
• cilantro
• avocado
• lime juice
• salsa
• cheese, I used regular cheddar but I think a nice white cheddar would be better. If vegan, just skip it!
• caramelized onions (don’t worry I’ll tell ya how to make them!)
• wrap, or soft flour tortillas
• cumin
• coriander
• chili powder
• chipotle powder
• garlic salt
• salt

To caramelize onions:

Drizzle a pan with olive oil and heat on medium high. Slice up an onion and add to the hot pan. Add a pinch of salt and pepper. Stir, to coat the onions. Turn the heat to low and keep stirring, as the onions slowly begin to caramelize. Keep an eye on them so they don’t burn! When they are brown, and soft, and smell delicious, they are done!

For the ‘guacamole’:

Mash up an avocado and add some lime juice and a pinch of salt. Stir in a scoop of salsa.

For the fish:

Pat the fish fillet dry, and slice into small pieces- about an inch wide and as long as the fillet is. Sprinkle evenly with cumin, coriander, chili powder, chipotle powder, and garlic salt. Turn pieces over and do the same to the other side. Drizzle a pan with olive oil and heat to medium-high. Add the fish and cook until done on each side (it took about a minute on each side for me, but it depends on the thickness of the fish).

Constructing the taco:

Spread the bottom of your wrap/tortilla with our lovely avocado/salsa mixture. Add a layer of cheese, add the lettuc, cilantro, caramelized onions, and finally the fish. Drizzle everything with lots of lime juice! Fold up like a wrap, and enjoy! Please yell wahoo! as you eat it.

Click here for a special guest post with a bit of info on fish-eating vegetarians vs. non-fish-eating vegetarians.

Combine all ingredients together except for halibut. Mix well so the miso paste is incorporated- not clumpy. Pour mixture over the halibut and let it marinade for at least 10 minutes.  Put the halibut and any extra sauce onto a aluminum foil lined try. Broil  for 5 minutes and then cover with aluminum foil and broil for 4 more minutes (depending on the size of your fillet).