Flavor in flight: Smoked fish tacos with cilantro lime sauce, peach pineapple salsa and Sriracha Aioli

I do not care if you are a chosen twelve year old or a pretentious food critic, chances are you are still a sucker for a good fish taco. It’s hard to go wrong with fresh, tasty and healthy ingredients all wrapped in a warm tortilla. Some things are just meant to be.

Flyfishing, canoe, fly box
Looking for the best dinner invitation. Photo: Kirk Marks (@kirkymarks)

At this point, you probably had your fair share of fish tacos. While there is nothing wrong with the classics, this recipe is meant to give you another chance. Of course, fish tacos are as much about stuffing as they are about fish. One such tip that you may have noticed is peach pineapple salsa. The addition of peaches contributes to a unique sweetness and texture in the dish, similar to how mango is sometimes used. The result is not very different, but just one change is enough to keep things interesting.

taco, dinner, fish taco, dining
Chewing. Photo: Kirk Marks (@kirkymarks)

When it comes to choosing your fish, almost anything with white and tender meat will do. This is not to say that species outside of this description like salmon or tuna will not make an excellent taco, I would just go over the preparation a little differently from what is presented here. For our sake, I am suggesting species like blue catfish, snake head, white perch, red drum, cobia, rafter and snapper – to name a few.

red drum, goldfish, fresher, yeti
Red drum on ice. Photo: Kirk Marks (@kirkymarks)

I’m the kind of guy who likes to share my catch with others. The customizable nature of the fish taco makes it easy. In addition to the additives listed in the title, I like to offer other options, such as cilantro, jalapeño slices, avocado slices, lime pieces, diced red onions, sour cream, hot sauce and more cilantro. (I eat cilantro as a salad.) It’s a kind of “everything but the kitchen sink” approach, but one of the reasons I love fish tacos so much is the freedom to assemble my meal exactly as I prefer. I have a suspicion that others appreciate this as well.

taco bar, fish, smoked fish, tacos, dinner
A healthy spread. Photo: Kirk Marks (@kirkymarks)

Until next time, have fun and good luck there!

Lemon spray recipe:


  • 1 pound of minced purple cabbage
  • 0.25 cup finely chopped red onion
  • 0.5 cup chopped cilantro
  • 1 jalapeño, finely chopped (seeds removed)
  • 1.5 lemons, liquid
  • 1 tablespoon olive oil
  • Salt, to taste


  1. Put all the ingredients in a large bowl with a lid. Discard the contents gently but thoroughly. Add extra red onion, cilantro, jalapeño, lime juice or salt to achieve the desired taste.
  2. Refrigerate in a covered bowl for at least 2 hours before serving.
taco, fish, cilantro, toppings
Do not skimp on cilantro. Photo: Kirk Marks (@kirkymarks)

Recipe for salsa with peach pineapple:


  • 8 ounces canned, drained pineapple dish
  • 2 peaches peeled and cut into cubes
  • 0.25 cup diced red onion
  • 0.25 cup chopped cilantro
  • 0.25 lime, juicy
  • 1 tablespoon agave syrup
  • 1 teaspoon crushed red pepper flakes


  1. Put all the ingredients, except the agave syrup, in a large bowl with a lid. Pour over the agave syrup. Discard the contents gently but thoroughly.
  2. Store in the refrigerator until served.
fly fishing, casting, rod, reel, fog
Throwing in Chesapeake. Photo: Kirk Marks (@kirkymarks)

Sriracha Aioli Recipe:


  • 0.5 cups of mayonnaise
  • 1 tablespoon Sriracha
  • 0.25 lime, juicy
  • 1 clove garlic, minced
  • Salt, to taste


  1. Combine all ingredients in a bowl. Mix together. Add extra Sriracha, lime juice or salt to achieve the desired taste.
  2. Store in the refrigerator until served.
fish, soft drinks, fish taco, yeti
Coolant replacement. Photo: Kirk Marks (@kirkymarks)

Boiled fish recipe:


  • 2 pounds of fish fillets (boneless and skinless)
  • 2 tablespoons NO Spices with black meat and seafood
  • 2 tablespoons Spices NO Cajun Spice
  • 2 tablespoons unsalted butter (0.25 sticks)
  • 6 tablespoons neutral cooking oil (canola, vegetable or peanut)


  1. Mix the NO spices together. Liberally coat all sides of the fish fillets with the spice mixture.
  2. Place the pan over medium heat. Add oil and butter. Rotate the pan to distribute evenly.
  3. Once the pan is hot, fry the fish until lightly browned – about 3-5 minutes on each side.
  4. Put the fish, salads, salsa, aioli and any extra filling in a tortilla warmed with corn or flour. Combine with your favorite lager cocktail or tequila.
taco bar, taco fish, yeti, drinks, cocktails
Dig in. Photo: Kirk Marks (@kirkymarks)

Article by Flylords Food Editor Kirk Marks, a fisherman, photographer and culinary fan based in Kent Island, Maryland. Give him a chase on @kirkymarks.

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