Delicious Fish Tacos made with a lime-dressed slaw, flounder fish and topped with avocado and a tomato, jalapeño and cilantro salsa all wrap in corn tortillas.
So, let me tell you all about an amazing trip I had recently. For the past three years, I have been traveling to Long Beach, California for #WeAllGrow Summit, a conference looking to uplift the voices of Latina influencers, creators, and entrepreneurs. Every year, I get to experience the fantastic city of Long Beach alongside my amigas and each time I am fascinated by its beauty, chill vibes, and tacos. Yes, you read that correctly. Tacos. As in the Mexican food everyone loves.
Now, it could most likely be the environment and energy set by the conference, but traveling to Long Beach has become my place of zen. And of course, you know food has to be involved.
Each year, hundreds of badass Latina women come together in one place to connect, support and uplift each other. The energy of sisterhood is felt around every corner of Hotel Maya, where an immense group of loud, energetic and incredibly passionate women (and a few good men) walk around hugging, kissing and having intense conversations with each other all throughout the weekend.
With the way I just described this it’s hard to imagine it as a place of zen, right? But to me it really is!
You see, Latinas are passionate women. It is in our nature to be loud and overly affectionate with those we like. For me coming to this place and be surrounded by women I can identify with is pure magic. These women are powerhouses, who are working hard to achieve their dreams while inspiring and uplifting others in the process.
So you see, Long Beach is the place where I come each year to be inspired, to connect with the incredible group of friends I’ve made online thanks to this community, and to learn from those who evoke a positive light everywhere they go.
Also, and stay with me here because it’s important, I come to eat tacos. Mahi Mahi tacos to be more specific.
I know! But listen, the Mahi Mahi tacos at Fuego (the restaurant at Hotel Maya) are the best fish tacos I’ve had in my life! So naturally, I’m always looking forward to eating those amazing tacos when I come for the Summit.
After three years of eating these tacos only in Long Beach, you know I had to come home and start working on my own fish taco recipe because who in their right mind would wait a whole year to eat these tacos again. Not me for sure. At least, not anymore.
So, I set out to recreate the fish tacos recipe and even before I started I encountered my first challenge. I couldn’t find Mahi Mahi at any fish market in my area. 🙁 I did some research online and found out that flounder is very similar to Mahi Mahi, only thinner. So, I settled for the Flounder.
In all honesty, I cannot even say that these fish tacos are just like the Mahi Mahi tacos at Hotel Maya because they are not. But I can say that they are just as delicious and I didn’t have to wait a whole other year to eat really good fish tacos.
If there is a message I want to leave you with from this post is:
- Make these fish tacos.
- For the real deal, visit Fuego Restaurant at Hotel Maya in Long Beach, CA.
- If you are a Latina influencer, creator and/or entrepreneur, you must attend #WeAllGrow Summit at least once in your life. It is life changing.
- 1 pound flounder fish fillets
- ½ teaspoon ground chipotle
- 1 tablespoon olive oil
- 6 corn tortillas
- 1 cup slaw
- 1/2 cup cherry tomatoes cubed
- 1 jalapeño cubed
- 1 tablespoon cilantro roughly chopped
- Juice of 1 ½ lime freshly squeezed
- Salt and pepper to taste
- ½ an avocado cubed
- 1 tablespoon chipotle mayo (optional)
- Season fish with ground chipotle, 1 teaspoon lime juice, salt, and pepper. Heat oil in a frying pan and cook fish for about 3-4 minutes on each side. Remove from heat and set aside.
- In a comal, warm tortillas for about 1-2 minutes on each side, or until soft and pliable.
- Season slaw with 1 teaspoon lime juice, salt, and pepper. Set aside.
- Mix together tomato, jalapeño, cilantro, 1 teaspoon lime juice, salt, and pepper to taste.
- To build your tacos, layer slaw and fish over the tortilla. Top with tomato jalapeño salsa and avocado. Drizzle chipotle mayo, if desired.
- Serve immediately.
- Warm your tortillas slightly before adding the filling to make them more pliable.
- Your fish may take slightly longer to cook or require less time depending on the thickness of the fillets. The fish should easily flake when it is cooked through.
Did you make this recipe? We’d love to see! Tag @Smart_LilCookie on Instagram and use the hashtag #SmartLittleCookieEats.
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