Recipe: Amazing Fish Tacos with Spicy Mayo Drizzle

BY: - 6 Jan '15 | Recipes

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Amazing Fish Tacos with Spicy Mayo Drizzle feature2[4]

These were the juiciest fish tacos I’ve ever had!  And the spicy mayo ~ well that just took it over the top!  My family and I recently went to North Carolina to my brother-in-law’s wedding (congrats Sean & Simone)!  While there, we ventured out and happen upon this restaurant called Bakersfield East Blvd.  We had no idea what to expect because we just stumbled upon it.  The staff there were super nice and quickly recommended the short rib tacos as the all time best!  So we did and WHEW they were DELISH!  And as always when I happen upon a really great anything to eat I day dream about, how to go home and recreate it with my own spin!  I decided to go with fish tacos to make it healthier and broiled the fish instead of frying it!  I went with the spicy mayo, well just because I love spicy mayo!  Honey let me tell you, these were some of the best darn tacos I’d eaten EVER!  And YES I am patting my own back, you will too, if you try this recipe!

It all begins with a little cabbage and bell peppersAmazing Fish Tacos with Spicy Mayo Drizzle[5]

What a perfect flavor marriageAmazing Fish Tacos with Spicy Mayo Drizzle cooking cabbage[7]

There is nothing like well seasoned anything to eatAmazing Fish Tacos with Spicy Mayo Drizzle seasoned fish[3]

YUM TO THE MAXAmazing Fish Tacos with Spicy Mayo Drizzle oh yeah[4]

The light of the partyAmazing Fish Tacos with Spicy Mayo Drizzle closing[6]


4-6 filets of cod
1 small head of cabbage
1 red bell pepper
1 yellow bell pepper
¼ lb. quesco fesco cheese
8-12 flour Tortillas
Canola Oil (2 tsp. for cabbage and 4 tsp. for cod (2 on each side))
¼ – ¾ cup water
2 tsp. granulated sugar
Sea Salt (1-2 tsp. for cod, 1-2 tsp. for cabbage)
Ground black pepper (1-2 tsp. for cod, 1-2 tsp. for cabbage)
Dried or Fresh Thyme (1-2 tsp. for cod)
1/3 cup reduced fat mayo
4 tbsp. sriracha (or more if you like it spicy)
6 tbsp. ketchup
1 tbsp. granulated sugar


  1. Pre-heat oven to broil (high)
  2. Thinly slice the cabbage and the yellow and red bell peppers
  3. Pre-heat 2 tbsp. canola oil in skillet over medium heat
  4. Add the cabbage, red and yellow bell peppers, water and cover, cook for 20 minutes then remove lid, add sugar, sea salt and black pepper, stir and cook an additionally 5-8 minutes or until tender but not mushy
  5. Clean, dry and drizzle canola oil on cod, then season with sea salt, ground black pepper and thyme on both sides, add to foil lined baking pan and broil for 10 to 12 minutes or until completed cooked through
  6. Remove fish from oven and place flour tortillas on separate foil lined baking pan and put under broiler for 1-2 minutes just to warm them not make them hard
  7. Slice radish in thin circular slices
  8. LET’S MAKE THE SPICY MAYO – Add the reduced fat mayo, sriracha, ketchup and sugar to a bowl and whisk together until smooth
  9. LET’S BUILD THE TACO – Lay a tortilla on a plate, add some cod, cabbage, radish, crumble some quesco fesco on top and drizzle spicy mayo to finish it AND ENJOY!

BMWK, will you be trying these tonight?


About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.


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Spice Up Your Winter Sex Life: “Turn Up” Tea Recipe

BY: - 7 Jan '15 | Recipes

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My husband has been working long hours…like REALLY long hours since returning to a traditional kitchen. He usually works about 12 hours at a time depending on what’s going on. When he gets home, I am either in the middle of my second dream or too tired to do anything more than say hello. The afternoons are usually a good time for both of us to exercise our freedom to be spontaneous because he’s got to sleep in a little, the baby is napping, and the older kids aren’t home from school yet.

I wish I could use that, “I’m tired” from working at the house all day, or that “the kids have been too much, I’m not in the mood” excuse. Friends. That man doesn’t want to hear any of that. He works just as hard if not harder. Those afternoons when I know it’s going down, I make a little “turn up” tea in the morning, by lunch time, its ready. I guess you would compare it to a Winter Sangria. It’s loaded with aphrodisiacs and sure to put a little spice in your winter sex life!

“Turn Up” Tea


(Makes about 2.5 quarts)

4 bags Pomegranate Tea

2 quarts of water

1 in. piece of Fresh Ginger, peeled

1 Cinnamon Stick

½ c. Honey

1 Green Apple, diced

1 Pear, diced

½ c. Pomegranate Arils

Juice of one Orange

Juice of ½ Lemon

1 Orange, segmented or sliced

A few thinly sliced pieces of Ginger (optional)

1 ½ c. Red Wine


In a saucepan steep ginger, cinnamon stick, and tea bags, to prepare tea to desired strength. Add honey until dissolved. Add more if you like it sweeter. Let cool. In a small bowl, toss fruits in lemon and orange juice. Add fruits, and wine to tea and let chill. (Or serve warm if you’d like. It’s cold outside. You know it’s cuffing season. 😉


Happy New Year!  turn-up-tea-1024x602asfasd

BMWK, what day this week will you make this tea?

About the author

Mandi Buckner wrote 16 articles on this blog.

Mandi is a chef and co-owner of Chewsy Lovers, a lifestyle brand for foodies and Potstickers, a cooking subscription box service for kids. She founded Chewsy Lovers with her husband who she met in culinary school. She has a passion for cooking with children and educating families on how to use cooking to teach their children academic skills. She loves pearls, a bad shoe, and anything "girly-frilly-frou-frou-licious"! She loves college football, traveling, and laughing at corny jokes. She resides in Atlanta with her husband and three children.


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