Firecracker Fish Tacos

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Prep Time: 40 minutes, Servings: 4
by Edwina Gadsby - Great Falls, MT

Firecracker Fish Tacos

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1 Cup of Old Dutch Restaurante Style Medium Salsa*
1 lb. of Firm White Fish
1/4 Cup of Mayonnaise
1/4 Cup of Plain Yogurt
1/4 Cup of Grated Cotija or Parmesan Cheese
2 Cups of Green or Red Cabbage- finely shredded
1 Ripe Papaya or Mango
6 Whole Corn Tortillas**
2 Tablespoons of Vegetable Oil

Preheat Grill to low.

Place fish in a shallow dish.

Whisk together 1/2 Cup of Old Dutch Restaurante Style Medium Salsa*, and oil. Pour over fish and refrigerate 15 minutes, turning once. 

Grill fish until opaque and flakes easily with a fork.

Remove fish from grill and break up into large chunks. Set aside fish.

In a small bowl, whisk together mayonnaise, yogurt, and cheese.

Warm Tortillas until warm and pliable (either on the grill or in the microwave according to the instructions on the package).

To assemble a taco: take one tortilla, place cabbage, fish, papaya and remaining salsa into the tortilla. Roll up the tortilla and drizzle with mayonnaise mixture.

*Substitute any variety of Old Dutch Restaurante Style Salsas for the Old Dutch Restaurante Style Medium Salsa.

**Substitute whole corn tortillas with flour tortillas.