John D. Ivanko
March 27, 2013

Capt'n Kevn's Fish Tacos are served with Spicy Piña Colada sauce. Photo by John D. Ivanko/ (
Photo by John D. Ivanko/
Capt’n Kevn’s Fish Tacos are served with Spicy Piña Colada sauce.

One of the highlights of our trip to the Florida Keys was our first-ever “catch-and-cook” experience with Captain Kevin Johnsen’s Florida Keys Reel Adventures. As promised, we wanted to provide you with the opportunity to savor fresh catch of your own, and Capt’n Kevin’s Fish Taco recipe below is just the ticket.

Mangrove or Mahogany snapper is not the only fish that will work for this unique recipe. Any mild fish, such as sustainably farmed tilapia, will do. For other fish options, check out the Regional Seafood Watch Card, offered by the Monterey Bay Aquarium, or check with an aquarium near you.

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If you’re not able to catch your own fish, you have a financial voice when you choose sustainable seafood options.

“Seafood retailers and restaurants play a crucial role in the conservation of ocean resources,” the Monterey Bay Aquarium says. “When you ask businesses in your community to support ocean-friendly seafood, you help make change happen.”

After our fishing trip, we discovered what to do with our 8 pounds of fresh Yellowtail-snapper, Mahogany-snapper and Mangrove-snapper filets: Make delicious tacos. These fish tacos can be served for lunch, dinner or as an appetizer. We prepared our fresh fish by dusting the filets in flour and sautéing them in a pan with a little oil and the garlic we brought from our farm.

The Spicy Piña Colada sauce added to the top of each taco is what makes this recipe different from other fish tacos you might have tried. “This sauce should be spicy,” Johnsen advises. “It should be fairly orange in color, and the taste should be a creamy, sweet coconut with a moderate, clean burn at the end.”

Recipe: Capt’n Kevin’s Fish Tacos

Yield: 6 servings


Spicy Piña Colada Sauce

  • 3 T. sour cream
  • 1 T. cream of coconut (We used a product by Coco Lopez.)
  • 3 tsp. Korean chili sauce
  • 2 tsp. crushed pineapple

Fish Tacos

  • 6 4-inch flour tortillas
  • 2 cups refried beans
  • 1 T. fresh cilantro
  • 6 4-inch-wide hard taco shells
  • 42 ounces cooked fish (tilapia or fresh-caught snapper)
  • 1 cup chopped yellow or red onion
  • 1/2 cup corn kernels
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1½ fresh lemons, quartered


Spicy Piña Colada Sauce
Place sour cream, cream of coconut, Korean chili sauce and crushed pineapple in a bowl, and stir well. Adjust mixture to your preferred “heat” or sweetness level. Set aside.

Fish Tacos
Lay flour tortillas on plate, and spread refried beans on tortillas. (If you mix beans with a little water, it thins and spreads nicely.) Sprinkle generous amount of cilantro over beans.

Place hard shell taco upright in middle of refried-bean-covered flour tortilla. Add cooked fish to bottom of hard taco shell. Layer onions, corn, tomatoes and cheese. Top with Spicy Piña Colada Sauce and squeeze of lemon.

Serve immediately with tortilla chips and salsa.

Savoring the good life,

John and Lisa's Signatures

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