Culinary dishes can take you a different time and place with just one bite and the thought of fish tacos has us dreaming of a perfect seaside dining experience . In today’s roundup of tasty #TacoTuesday recipes, we’ll take you on a three-taco tour inspired by the seashore. Fish and shrimp are common favorites, but we can assure you there is nothing common about these unique recipes from top chefs and our go-to cooking magazinesto try at home.

Tuna Tartare Tacos
Chef David Burke of David Burke Kitchen  and Garden at David Burke – both located at The James  New York– puts a new American twist on the old-fashioned fish taco. His signature tuna tartare taco is one to try and impress your friends with during your next get-together. Here’s how to make three of them.


  • 6  Ounces  big eye tuna or sashimi grade tuna, chopped
  • 2  Tablespoons  minced shallots
  • 2  Tablespoons  soy sauce
  • 3  Tablespoons  flavored ginger oil
  • 2  Tablespoons  minced cilantro
  • 1/2  Tablespoon  horseradish
  • 1  Tablespoon  chopped capers
  • Zest from 1 lemon
  • 1/2  Tablespoon  chopped parsley
  • 1  jalapeño, diced
  • Black pepper, to taste
  • 1/2  Tablespoon  lime juice
  • 3  mini taco shells

In a medium-sized bowl, mix all of the ingredients together. Add about 2 ounces of the tuna mixture to each shell, and garnish with your favorite taco toppings.       

Shrimp Edamame Succotash and Avocado Crema Tacos
This Food & Wine magazine fan-favorite recipe takes about 40 min. to prepare and serves four. These shrimp pack a punch, tossed with ancho chile powder, combined with succotash doused in fresh lime juice and topped with a tangy greek-yogurt crema.



  • 1 Hass avocado, halved, pitted and peeled
  • 1/2 cup fat-free plain Greek yogurt
  • 1 garlic clove
  • 1 tablespoon fresh lime juice
  • Salt


  • 1 cup shelled edamame
  • 1 cup corn kernels (from about 2 ears)
  • 1 pint cherry tomatoes, quartered
  • 4 scallions, thinly sliced
  • 2 tablespoons fresh lime juice
  • Salt


  • 1 pound large shrimp, shelled and deveined, tails removed
  • 2 tablespoons fresh lime juice
  • 1 teaspoon pure ancho chile powder
  • 1/2 teaspoon cumin
  • 1 tablespoon extra-virgin olive oil
  • Salt     

Sixteen 6-inch corn tortillas

In a mini food processor, combine the avocado, yogurt, garlic and lime juice and puree. Season with salt.  The avocado crema can be refrigerated overnight to be made ahead of the rest of the recipe.

In a medium bowl, toss the edamame with the corn, tomatoes, scallions and lime juice and season with salt.

Preheat the oven to 450°. Line a baking sheet with foil. In a large bowl, toss the shrimp with the lime juice, ancho chile powder, cumin and olive oil and season with salt. Spread out the shrimp on the baking sheet and roast for 5 to 8 minutes, until curled and opaque throughout.

Meanwhile, in a medium skillet over a high heat, cook the tortillas one at a time, turning once, until pliable and slightly blistered, about 30 seconds per side. Wrap the tortillas in a dish towel and keep warm.

Serve the succotash, avocado crema and shrimp in bowls, passing the tortillas at the table.

Fried Fish Tacos
Chef Jose Garces’ recipe, shared by Saveur magazine, calls for a batter made of rice flour and vodka. Topped with cole slaw, this crispy fish taco has a cool crunch. Serves 10 and does take 24 hours to prepare.


  • 2 cups apple cider vinegar
  • 14 cup granulated sugar
  • 2 tbsp. kosher salt, plus more to taste
  • 12 head red cabbage, shredded
  • 12 cup mayonnaise
  • 2 tbsp. minced capers
  • 2 tbsp. minced parsley
  • 2 tsp. fresh lime juice
  • 1 canned chipotle chile in adobo, with sauce
  • 1 12 cups rice flour
  • 1 12 tbsp. vodka
  • 12 cup plus 2 tbsp. all-purpose flour
  • 1 tsp. agave nectar
  • 14 tsp. baking soda
  • Canola oil, for frying
  • Kosher salt, to taste
  • 8 oz. mahi mahi, cut into 10 1" x 2" pieces
  • 10 flour tortillas or corn tortillas
  • 1 avocado, pitted and thinly sliced

Toss vinegar, sugar, salt, and cabbage in a bowl; cover and refrigerate at least 1 day.

Combine mayonnaise, capers, parsley, lime juice, and chipotle chile in a blender and purée until smooth. Refrigerate remoulade until ready to use.

Whisk 1 cup rice flour, the vodka, 2 tbsp. all-purpose flour, agave, baking soda, salt, and 34 cup water in a large bowl until smooth; refrigerate until ready to use. Combine remaining flours and salt to taste in a separate bowl; set aside.

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Toss fish in dry batter, then wet. Working in batches, fry fish until golden and crispy, 2 minutes. Transfer to paper towels to drain and season with salt. Serve fish on tortillas with cabbage slaw, remoulade, and avocado.

Photo: David Burke / Daily Meal