Fishmas <–> Mas Fish. It’s no coincidence.

Here are some great Fish Taco Making tips from the Orca Bay Test Kitchen and Chef Bo Maisano.

With limitless flavor profiles (Tex Mex, traditional, Baja California, Mediterranean, southwest), cooking techniques (grill, fry, bake, broil, saute) and types of fish (Cod, Salmon, Tilapia, Perch, Ahi), fish tacos can truly be your own unique creation every time. Here are 5 quick tips to make sure your fish tacos are mucho delicioso (translation: VERY DELICIOUS!)

1) If you know you are a sauce-y or salsa-y person line your tortilla with lettuce. It will act as a barrier and insure that your tortilla will not get soggy. Romaine or butter lettuce are great options or a thick layer of shredded red cabbage.

2) Be a tortilla snob! Either try making your own tortillas or if you don’t have that sort of time choose an artisan style of tortilla. The tortilla is important as it is the fish’s delicious vessel.

3) If you’re entertaining consider keeping the tacos un-assembled so that your guest can prepare them to their desire. Whether they want to kick up the heat or have a food allergy or sensitivity they are catering to.

4) Not sure how much fish to prepare? A good rule of thumb is 2 ounces per taco!

5) Garnish! Make sure to pick up limes, radishes, microgreens, cilantro, and peppers to jazz up your tacos.

Now let’s put those tips to use with some of these great fish taco recipes from fish experts at Alaska Seafood.

PREP TIME 25 minutes
COOK TIME 15 minutes

4 ounces Broken Tooth Brewery Hefeweizen beer

12 ounces Colorado Sauce (store-bought red chile sauce or red enchilada sauce)

4 Orca Bay wild-caught Alaska cod fillets (4 oz. each)

8 (6-inch) flour or corn tortillas

1-1/2 to 2 cups cooked mixed beans (pinto and black), seasoned to taste


Garnishes, as desired:  Chopped Alaska Grown romaine lettuce, sliced Alaska Grown radishes, sour cream, guacamole, salsa


Tortilla chips, for serving


Combine beer and sauce in a large pan.  Add cod and coat fish all over with marinade.  Marinate 10-15 minutes.

Heat boiler to high.  Remove fish from marinade, drain thoroughly, and place fish on a foil-lined baking sheet or broiler pan.  Broil on high about 4 inches from heat for 5 minutes, or until just cooked through.  To serve, spoon beans onto tortillas, top with cod, and garnish as desired.  Serve with tortilla chips.

Recipe by Chef Natalie Janicka, Bear Tooth Grill, Anchorage, AK



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