Fish Tacos

This week we're out in Breckenridge, Colorado for a family reunion. Each dinner, individual family units are taking turns cooking for everyone else. Nat and I are cooking on the last night. Tonight!

Beforehand we tried thinking of a good meal for such a big group. We even wrote out and tested the fish taco recipe below.

But, as can happen when living with 20 other people, from age 1 to 85, plans change.

From a whole week of big meals, there's a lot of leftover ingredients and produce. Instead of sticking with the fish tacos, we're going to change plans and try to use up all the extras.

For groups, we try to cook only recipes that we've already made. So, we’re relying on Nat’s Evernote list of go-to recipes, and choosing ones based on the ingredients we have on hand. Having that list of recipes helps us feel confident even with last-minute changes.

Although we're not making these tacos tonight, we do think they'd be great for a big group. A lot can be made ahead of time, and chips, salsa, and guacamole are easy sides. Plus, it's always fun to let people assemble their own tacos.

Fish Tacos

Serves 4 - makes 8 tacos


  • 1.5lbs Sole, cut into 2" pieces (Use whatever fish is local for you)
  • 2-3 limes
  • 1/2 green cabbage, thinly sliced
  • 4 ears of corn
  • 3 Tbsp extra-virgin olive oil, divided (2 Tbsp for corn, and 1 Tbsp for the fish)
  • 2 avocados, sliced
  • 1/2 bunch of cilantro
  • 1/2 tsp dulse flakes
  • 2 scallions, sliced
  • Sea salt
  • 8 corn tortillas


  • In a glass dish, generously salt both sides of the fish, and squeeze the juice of 1 lime. Mix gently and let marinate for about 30 minutes. 
  • Shuck the corn, and slice the kernels off the cob. Place in a dish or cast-iron pan.
  • Turn oven to broil, and roast the corn for about 10 minutes, or until just turning brown. Time will vary on the oven and the dish.
  • Remove corn and place in a bowl. Add 2 Tbsp olive oil, dulse flakes, scallions, salt, and lime juice to taste.
  • Heat 1 Tbsp of olive oil in a pan on medium-low heat. Add fish and cover with lid slightly ajar.
  • Cook fish until it reaches 140ºF, about 15 minutes.
  • While the fish cooks, prep the avocados, and separate the cilantro leaves.
  • Cook tortillas directly over a medium flame, about 1 minute per side.
  • Assemble tacos with fish, cabbage, roasted corn salad, avocado, cilantro, and serve with a wedge of lime.

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