Fish Tacos

I am so excited to share today’s guest post from @2souschefs. The duo behind the social media handle is none other than my sister, Andi, and brother-in-law, Joe. Both graduates of New England Culinary Institute, they spent their twenties as a dynamic duo consistently being poached (see what I did there?) every two years or so and effectively journeying across the United States.

I always joke that my sister got all of the food talent in our gene pool. While she no doubt is a natural, that only brings people so far. Her work ethic eclipses her talent and that is what has brought her success. It has been awe-inspiring to see her go from watching the Food Network, to researching and applying and ultimately attending a top culinary school immediately out of high school, and now kicking ass in the kitchen.

When I asked Andi and Joe to contribute to the blog, I had two directives for the recipes: they must be healthy and they must be simple and quick enough for someone with my food skill and attention span to master. They delivered with their first contribution and I am so excited to hear feedback from y’all.

Let’s cut to it.

“We wanted to go with our take on a Latin favorite: monkfish tacos with guacamole and marinated napa cabbage. It’s a beautiful, light dish that will make you want to reach for a margarita and start planning your trip down to Cancún. We choose monkfish for our tacos but mahi mahi or any other firm white fish would be suitable to substitute. We suggest pairing your tacos with a crisp, but not too dry Riesling.” – Joe 

  1. Tortillas
  2. Marinade
    • 1 teaspoon Slap Ya Momma
    • 2 each Limes – zested and juiced
    • 2 tablespoon Organic Olive Oil
    • 1 teaspoon Salt
    • 12 ounces Monkfish Tails (This may be fresh or frozen. If bought frozen, it must be thawed prior to preparation.)
  3. Guacamole
    • 2 each Avocado – diced
    • 1 each Jalapeño – seeded and finely diced
    • 1 each Shallot – diced
    • 2 each Garlic Clove – minced
    • 1 each Roma Tomato – diced
    • 1 each Lime – juiced
    • 2 tablespoon Cilantro – diced
    • 1 tablespoon Salt
    • 1 teaspoon Pepper
  4. Napa Cabbage Slaw
    • 0.5 each Napa Cabbage – diced
    • 1 teaspoon Organic Olive Oil
    • 1 teaspoon Lime Juice
    • 1 teaspoon Salt
    • 1 teaspoon Pepper


  1. Mix the ingredients for the marinade together.
  2. Coat the fish with the marinade for at least thirty minutes prior to cooking. This will allow for maximum flavor absorption.
  3. Mix the ingredients for the guacamole together and the napa cabbage slaw together.
  4. Coat a pan in organic olive oil and heat over a burner. Sear fish on all sides, for a total of five minutes or until fish is cooked. (If mahi mahi is used, sear for five minutes per side.)
  5. Warm the tortillas in the oven at 125 degrees Fahrenheit for five minutes.
  6. Place the napa slaw down first on warmed tortillas, then monkfish, then top it with avocado guacamole.

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