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Crunchy Ribbons of Slaw Cobia Tacos

Crunchy Ribbons of Slaw Cobia Tacos


Step 1: Combine seasonings: 2 teaspoons chili powder, 1 teaspoon paprika, 1⁄2 teaspoon cayenne pepper, 1⁄2 teaspoon salt, and 1⁄2 teaspoon black pepper. Sprinkle the seasoning mix over both sides of the Cobia.

Step 2: Lightly drizzle the Cobia fillet with olive oil and dot with butter. Bake in the oven at 375oF (190oC) for 10 min.

Step 3: To make pico de gallo: combine red onion, tomato, and a few drops of lime juice.

Step 4: Make the spicy sauce by mixing: mayo, sour cream, sriracha, garlic powder, and remaining lime juice, to taste.

Step 5: Toast quickly the corn tortillas on a large dry skillet or griddle over medium/high heat, or stack between plates and heat for one minute in the microwave.

Step 6: To assemble the Cobia tacos: Start with pieces of baked Cobia then add the salsa and finish with a drizzle of spicy sauce. Serve the Cobia tacos with a fresh lime wedge to squeeze over tacos.

Extra Toppings

  • Sliced roasted jalapeno peppers or chiles toreados
  • Fresh squeezed lime
  • Your favorite hot sauce




  • 1⁄4 small head red cabbage shredded
  • 1⁄4 head small green cabbage shredded
  • 1 roasted jalapeno peeled and chopped
  • 1⁄2 cup chopped cilantro
  • Juice from 1 large lime
  • 2 tablespoons white vinegar
  • 1 tablespoon honey
  • Sea salt to taste


  • 1⁄2 cup mayo
  • 1⁄2 cup use sour cream
  • 1 tablespoon lime juice about 1⁄2 a small lime
  • 1 teaspoon of sriracha
  • 1 teaspoon garlic powder
  • Salt


  • Cobia catering cuts
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1⁄4 teaspoon white pepper
  • Salt
  • 1 tablespoon olive oil
  • 6 flour / corn tortillas warmed
  • 1 avocado sliced
categories : TRY OUR RECIPES