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Bahama Breeze Island Fish Tacos Recipe
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Bahama Breeze Island Fish Tacos Recipe

Make our Bahama Breeze Island Fish Tacos Recipe for dinner or your next party. The explosion of flavors from the fish, salsa and cole slaw will leave everyone happy.
Prep Time45 minutes
Active Time15 minutes
Total Time1 hour
Course: Appetizer, Main Course, Party Recipe
Cuisine: Caribbean
Keyword: Bahama Breeze

Ingredients

Cole Slaw

  • 1 medium Jicama peeled and shredded
  • 2 cups Cole Slaw Mix
  • 3 tablespoons finely chopped fresh Cilantro
  • 1/4 cup freshly squeezed Lime Juice
  • 1/4 cup Vegetable Oil
  • 3 tablespoons White Vinegar
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Honey
  • 1 teaspoon Salt

Salsa

  • 2 medium Tomatoes diced
  • 1/2 cup chopped Red Onion
  • 1/4 cup finely chopped fresh Cilantro
  • 2 tablespoons freshly squeezed Lime Juice
  • 2 tablespoons minced Jalapeño Pepper
  • 1 teaspoon Salt

Tacos

  • 1 pound White Fish Fillets such as Tilapia or Mahi Mahi, cut into 3 x 1 1/2-inch pieces
  • 2 tablespoons Vegetable Oil
  • Twelve 6-inch Flour Tortillas
  • Salt and freshly ground Black Pepper to taste
  • Guacamole store bought or homemade, to serve

Instructions

Cole Slaw

  • Combine jicama, cole slaw mix and 3 tablespoons of cilantro in a medium bowl. Mix.
  • In a small bowl, whisk together 1/4 cup lime juice, 1/4 cup oil oil, vinegar, mayonnaise, honey and 1 teaspoon salt. Pour mayonnaise sauce into cole slaw mixture. Toss to mix.
  • Store in a tightly covered container, in the refrigerator, until ready to serve.

Salsa

  • Place diced tomatoes in a fine mesh strainer. Set in a bowl or sink to drain 15 minutes. When drained, transfer to another medium bowl.
  • Stir in onion, 1/4 cup cilantro, 2 tablespoons lime juice, jalapeño and 1 teaspoon salt. Mix well.
  • Store in a tightly covered container, in the refrigerator, until ready to serve.

Tacos

  • Season both sides of each piece of fish with salt and black pepper.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium high heat.
  • Add 1/2 of the fish. Cook about 2 minutes per side, until the fish is opaque and begins to flake when tested with a fork.
  • Repeat with the remaining oil and fish.
  • Serve hot.

Serving

  • Placed fried fish in tortillas. Top with a spoonful of coleslaw and salsa.
  • Serve with a dollop of guacamole.

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