Wild Recipes

Wild Fish Tacos with Cilantro Citrus Honey Sauce

Latest posts by Justin Townsend (see all)

Honey Cilantro Fish TacosArticle contributed by Editor in Chief J. Townsend.

I still have an abundance of fresh fish left over from our deep sea fishing trip last summer in San Diego, CA . I am working on several recipes that combine fresh local ingredients with these locally caught fish. In comes the fish taco… a Southern California classic! Fish tacos have probably been enjoyed here since the invention of the tortilla. My take on it uses Mahi Mahi (Dorado) and Yellowtail from our trip which is cut into strips, coated in a crunchy batter, deep fried, and then topped with a cilantro citrus honey sauce. I have ditched the traditional cabbage topping because I am not much of a fan of cabbage. Instead, I have topped the fish and tortilla with corn and black beans to keep it simple yet tasty.

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  • 2 lbs fresh fish (Firm Fish like Mahi Mahi or Yellowtail)
  • ½ cup corn meal
  • ½ cup flour
  • ½ cup panko
  • 1 tablespoon corn starch
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Zest of one lemon
  • 1 cup milk or heavy whipping cream
  • 1 egg
  • Oil for frying
  • Juice of 1 lemon
  • 1 tablespoon honey
  • 2 tablespoon finely minced cilantro
  • Corn tortillas, black beans, corn on the cob, diced tomato and shredded cheddar cheese


1. Mix the corn meal, flour, panko, corn starch, salt, ground black pepper, smoked paprika, cayenne pepper, and lemon zest in a large mixing bowl.
2. In a smaller bowl combine the heavy whipping cream and egg.
3. Combine the lemon juice, honey, and cilantro in a bowl and set aside.
4. Cut the fish in strips long enough to fit on a corn tortilla and about ¾ inch in width. Cutting the fish diagonally across the fillet will help it stay together as you cook.
5. Heat the oil over medium high heat to approximately 360 degrees
6. Dip the fish in batches into the milk/egg mixture and then coat in the dry mixture
7. Place the fish in the oil and fry until golden brown
8. Remove the fish from the oil and place on a plate
9. Immediately dowse each piece of fish in the citrus honey cilantro sauce. You will want to make sure you can sauce each piece of fish as it comes out of the fryer.
10. Toast your corn tortillas. I like to melt the cheese onto my tortilla.
11. Cut the corn from the cob and set aside.
12. Place the fish on the cheesy tortilla and top with the black beans, corn, diced tomato, and maybe some Tapatio hot sauce!


Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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