Glittery Tomales Bay, humble North California sun and fish tacos from the Marshall Store is all we want on a Sunday afternoon.
Ok, ok we get it! Nobody can drive up every Sunday up to Tomales Bay to enjoy the tasty fish tacos at Marshall Store, that’s why we are bringing you the recipe straight to your screen. We have been several times up there and while we regularly stop at all other oyster spots along the Tomales Bay, Marshall has been a favorite for awhile now. The menu reads more than just oysters. So it’s great for everyone who is looking for something more substantial. They serve big sandwiches, creamy clam chowder, and fresh seafood platters. And of course, these yummy fish tacos with chili lime slaw & avocado-mint sauce we are re-creating for you, and us.
The tacos are super simple and a great dish to make for brunch and invite friends over.
Get everything set up and everyone can assemble their own tacos. Easy peasy! Now let’s make some tacos.
Marshall Store Fish Tacos with Chili Lime Slaw & Avocado-Mint Sauce
Time: 30 min, Serves: 2
For the Avocado-Mint sauce:
- 3 garlic cloves
- 1 pack. fresh mint, about 2/4 cups
- 1/2 avocado
- 1 cup buttermilk
- salt to taste
For the Chili-Lime Slaw:
- 5oz (150g) red cabbage, sliced
- ½ tsp olive oil
- 2 tbsp lime juice
- ½ tsp chili flakes
- ½ tsp honey
- Salt to taste
- 10 oz (300g) white fish
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt to taste
- 1 tbsp olive oil
- 12 corn tortillas, small ( they are also called taco sliders)
Put all the sauce ingredients into a blender and blend until ingredients are smooth. Cover and place into the fridge to chill.
Add the sliced cabbage to a big bow. In a small bowl add olive oil, lime juice, chili flakes and honey. Mix until honey is dissolved. Pour over the cabbage and toss to cover evenly. Set aside.
Place the fish on a board, sprinkle it on both sides with smoked paprika, garlic powder and salt. Rub the fish with your hand to spread the seasoning.
Heat olive oil in a pan over medium heat. Add the fish and cook for about 3 min on each side, until the fish looks golden and crispy. Meanwhile heat another pan and warm up the tortilla.
Assemble the taco. Tortilla -> Cabbage -> Fish -> Sauce -> Eat.