Scrumptious Seafood: Fish Tacos

Photo by Leeanne Munn for Edible Vancouver

Need a little something to nibble on whilst enjoying a beverage or two on your sunny patio? These light and lovely fish tacos, as featured in Edible Vancouver magazine, will do the trick – with an extra kick! Make sure to use sustainable Canadian sablefish to make this dish a SeaChoice best choice.

  • ½ cup (125ml) flour
  • 1 tsp (5ml) sweet smoked paprika powder
  • Salt and pepper to taste
  • 1 lb (500g) sablefish collars (thaw in fridge overnight)
  • 1 Tbsp (15ml) olive oil
  • 1 Tbsp (15m) butter
  • corn tortillas
  • shredded cabbage


Combine flour, paprika, salt and pepper. Dredge fish in flour mixture, coating well.

Heat olive oil and butter in skillet. Fry dredged fish pieces at moderately high heat until golden (about 3 minutes each side).

Depending on size, place one or two fish pieces in warm corn tortillas. Top with shredded cabbage, fresh salsa and chipotle mayonnaise.

Fresh Salsa

Combine the following:

  • 6 medium tomatoes, chopped
  • 1 medium red onion, diced
  • 1 serrano chili, seeded and diced
  • Chopped cilantro (about 2 Tbsp or 30ml)
  • 1 lime juiced
  • 1 Tbsp (15ml) olive oil
  • Salt and pepper to taste

Chipotle Mayonnaise

Not only does this add a creamy and hot jolt to tacos, but it’s also great in sandwiches.

  • 2 chipotle chilis in adobo sauce, finely chopped. Remove seeds if desired.
  • ¼ cup (60ml) mayonnaise
  • ¼ cup (60ml) sour cream
  • 1 Tbsp (15ml) lime juice
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