These, Thai green curry fish tacos are an adaptable creation I came up with using our local gulf coast fish. We went to Katie's fish market with my little sister and my nieces for part of their spring break and made these for dinner. The little ones didn't want to eat so much because Thai food is a bit adventurous so I left the green curry as a sauce on the side so it was optional.
This is a great dish for cooking outside, picnics, beach outings or just because you love tacos and green curry like me.
This was inspired by my Thai Red Curry Fish Taco Recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
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Ingredients
We went to the famous, Katie's Seafood Market, at Pier 10, in Galveston, and just bought our redfish this time. I have caught it before, and it is one of the best fishing trips I have had. They put up a moderately hard fight, but a lot of great, light flaky meat. I asked the workers at the market, what they recommended for fish tacos and they said redfish or tilefish. We bought both, you can use any fish, generally, fish with light flaky white meat are better.
Other ingredients
Tortillas- We used whole grain flour tortillas because that's what my wife likes. If I eat out I usually ask for corn tortillas because they are more whole grain, based, they make really neat legume-based, low-carb tortillas now for people who can tolerate them. I can not, I get gas.
Greens- We used simple mixed greens and diced tomatoes, from the market, you can use slaw, chopped cabbage, or whatever you prefer.
Green Curry Sauce- For the green curry sauce, we just used a lite coconut milk and green curry paste, sauteed with a bit of oil.
Garnish- Lime wedges make a perfect garnish for this easy dish.
See the recipe card for quantities.
Instructions
Prepare the Green Curry Sauce
Saute the green curry paste in a saucepan until fragrant and then add the coconut milk. Stir together and bring to a boil.
Add a little salt and pepper to the fish fillets and then sautee them in a skillet on medium-high. The fillets can be broken into smaller pieces, which is the whole point of sauteeing to allow for an increased speed of cooking. Cook until cooked through and set aside. You can also grill or bake the fish, it doesn't matter so much for the tacos, the sauce will add plenty of flavors.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Greens - You can use anything really. Sliced cabbage is probably the most common green used in fish tacos. Some chopped onions, cilantro, parsley, fried garlic might also be nice to add or substitute in.
- Vegetarian - You can have a plant-based protein like fake sliced chicken available for anyone who won't eat meat.
Variations
Spicy - add Mod's homemade Thai chili pepper flakes while cooking to imbue heat into the dish or have sriracha ready on the side.
Deluxe - add guacamole, sliced avocado, crispy onions or fried shallots, some super expensive swordfish, or jumbo scallops.
Kid-friendly - add crushed potato chips or shredded cheese which makes everything better.
See this Red curry version on my website!
Equipment
Use whatever you have. You can use a cast-iron skillet, wok, instant pot, whatever you have. Be creative and use your judgment to apply the same principles with what you have.
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (tortillas) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Serving
We chose to serve the green curry sauce next to the other taco ingredients as a sauce. That way it's just fish tacos for anyone who is not adventurous enough to try the Thai curry. It was about a 3 out of 5, spice level, if that as is. Serving on the side gives you an added amount of control over how spicy each person chooses.
Green Curry Fish Tacos
Equipment
- Skillet
- Saucepan
Ingredients
Green Curry Sauce
- 1 tablespoon Canola oil Or whatever healthy oil you prefer
- 2 tablespoon Green curry paste Freshly made if possible
- 2 cups Light coconut milk
- 1 teaspoon Stevia or a tablespoon and a half of sugar
Other
- 1 lb Fish Light flaky fish like redfish, tilefish, lionfish, tilapia, something like that.
- 10 corn tortillas or whatever you prefer, warmed
Garnish- to finish
- 1 cup Mixed greens
- 1 onion (optional) chopped for a topping
- ½ cup cilantro (optional) chopped as a topping
- 2 limes (optional) cut into wedges for garnish
Instructions
Sauce
- In the saucepan, saute the curry paste until fragrant and add in the sweetener and coconut milk and bring to a boil.
Fish
- Cook the fish on an oiled skillet, on medium, high heat until cooke through, seasoning with more salt and pepper as needed.
Serving
- Serve with toppings and fresh lime or lemon juice and cheese if you please.
Notes
Nutrition
Food safety. We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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