Rosario’s Famous Fish Tacos

Rosario's has been a San Antonio fixture in Southtown for many years, and it's one of our favorite restaurants. You have to try this fish taco recipe featuring seared fish (without all of that filling breading), crunchy slaw, and spicy chipotle mayo. Delicious to eat and surprisingly easy to make!

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Servings servings (6 tacos)

Ingredients

Chipotle Mayo

½ cup mayonnaise
2 chipotle peppers in adobo sauce, blended

Cabbage Lime Slaw

2 cups shredded green cabbage
½ cup small cilantro sprigs
¼ cup very thinly sliced red onion
1 small jalepeño peppe stemmed, seeded, and julienned
2 limes juiced
Kosher salt

Tacos

3 Tablespoons vegetable oil
2 large garlic cloves minced
Kosher salt
12 ounces tilapia or other white fish fillets cut into 2-inch-wide fillets
6 small corn tortillas preferably homemade, warmed
Chopped avocado, pickled red onions or escabeche, and queso fresco for garnish

Instructions

Make the chipotle mayo: In a small food processor, puree the mayonnaise with the chipotle in adobo. Scrape into a small bowl.
Make the slaw: In a medium bowl, toss the cabbage with the cilantro, red onion, jalepeño, and lime juice. Season with salt.
Make the tacos: In a medium bowl, combine the vegetable oil and garlic and season with salt. Add the fish and let marinate for at least 10 minute at room temperature or refrigerate for up to 30 minutes.
Heat a large nonstick skillet over moderate heat. Shake the marinade off the fish and cook, turning once, until browned on both sides and just cooked through, 3 to 5 minutes.
Top each corn tortilla with 2 ounces of fish, drizzle with chipotle mayo, and top with the slaw. Garnish with diced avocado, escabeche, and queso fresco. Enjoy!

Keyword adobo sauce, avacado, chipotle pepper, cilantro, fish tacos, jalapeño, queso fresco, Rosario's