9011 Manchester Road
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
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Sun 12 to 5 pm

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After the Day in the Kitchen: Fish cooking class, the participants said their most favorite dish was fish tacos. After the four-part Culinary Skills class, the participants said that their most favorite dish was fish tacos. At a recent Iron Chef competition, the chef who made fish tacos was the winner. Fish tacos are a guaranteed crowd-pleaser, so here’s a good choice for a May 5th fiesta. Fish tacos taste so delicious because they taste fresh and light. A good taco is made of a crisp tortilla, freshly-made salsa, fresh fish, and homemade mayonnaise sauce. Maybe the Mayo in Cinco de Mayo stands for mayonnaise! 

Fish Tacos

  • 8 corn or flour tortillas
  • olive oil as needed
  • ½ cup clarified butter
  • 4 fish fillets (4-6 ounce each) (tilapia or mahi-mahi or swordfish)
  • Salt and pepper

Heat one tablespoon olive oil in a large cast-iron skillet. When the pan is hot, fry the tortillas until crisp on both sides. Remove to a plate and cover and keep warm. Wipe out the cast-iron skillet, then heat on high. Brush the fish fillets with butter. Season the fish with salt and pepper and place in a hot skillet for about 1-2 minutes per side. Remove to a plate. Cut each fillet in half. To assemble, place a dab of sauce on each tortilla circle. Top with a piece of fish and a spoonful of salsa.

for the chipotle-lime mayonnaise sauce:

  • 1 egg yolk
  • zest and juice of one lime
  • 1/2 cup olive oil 
  • 1/2 cup sour cream
  • 1 chipotle pepper, minced
  • salt and pepper to taste
  • 1/2 teaspoon ground cumin

Mix together the egg yolk and lime. While whisking, slowly pour in the oil. Fold in the sour cream, chipotle, cumin and season with salt and pepper to tase.

For the mango salsa:

  • 1 mango
  • ½ cup minced red onion
  • 1 jalapeno, stemmed, seeded, and minced
  • 1/2 cup washed, dried, and chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh orange juice
  • salt and pepper

Use a mango splitter to seed the mango, then peel and cut into small dice. In a bowl, combine the mangoes, red onion, jalapenos, cilantro, lime, and orange juice. Mix well. Salt and pepper to taste.

What to drink with a fish taco? A margarita, of course!

Lime Margarita

  • 2 ounces tequila
  • 2 ounces freshly-squeezed lime juice
  • 2 ounces Grand Marnier
  • kosher sea salt
  • ice

Use a lime press to squeeze the lime juice. Rub the lime on the rim of the glass and dip in kosher sea salt, then fill with ice. Mix together the tequila, lime juice, and Grand Marnier and pour over the ice.