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Yucatán Fish Tacos with Bean Salad

This Little Goat went to Yucatán
This Little Goat went to Yucatán




20 minutes

active time

20 minutes


8 flour tortillas
8 2.5 oz pieces of Mahi Mahi
1 avocado 
The juice of 1 lime 
1 tsp salt
1 cup + 2 Tbsp This Little Goat went to Yucatán
2 cups green cabbage, julienned
2 1/4 cups cilantro leaves, chopped
1 1/4 cup queso fresco cheese, crumbled
1/2 cup pickled peppers
2 cups mixed precooked beans (Black, Pinto, Boston, Cannellini, Navy, or Pigeon Peas! All work well, but we recommend three
different kinds to add color to the dish)
3 Tbsp mayonnaise
5 grape or cherry tomatoes
1/4 cup red onion, diced
1/4 cup pepitas (pumpkin seeds), toasted


Mix mayonnaise, 1 Tbsp of lime juice and 2 Tbsp Yucatán sauce in a bowl to make a dressing. Toss in 1/4 cup cilantro, tomatoes, pepitas, 1/4 cup queso fresco, red onion and beans and mix to create a delicious cold bean salad!

Cut the avocado in half and scoop the flesh into a bowl. Squeeze the remaining lime juice over the avocado and season with 1 tsp of salt. Mash with a fork to combine.

Heat a non-stick pan over medium-high heat. Coat each piece of fish in Yucatán sauce until it is fully glazed. Place the fish in the pan and cook about 1 minute on each side, not moving or shaking the pan, so the sauce can caramelize to the fish.

Meanwhile, smear a spoonful of the avocado smash onto warm tortillas. Place a piece of fish on each tortilla. Mix the cabbage, remaining cilantro and dress with a bit of the Yucatán sauce and place a pile on top of each taco. Top with a sprinkle of queso fresco, pickled peppers and enjoy!

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