YIELD: 4 servings | TIME: 35 minutes | ACTIVE TIME: 35 minutes
this little goat went to yucatán fish tacos with bean salad

Yucatán Fish Tacos with Bean Salad


  • 3 tbsp mayonnaise, divided
  • juice of 2 limes (about 3 tbsp fresh lime juice)
  • 1 cup + 3 tbsp This Little Goat went to Yucatán sauce, divided
  • 2 cups mixed precooked beans (black, pinto, boston, cannellini, navy, or pigeon peas all work well, but we recommend a few different kinds to add color and texture to the dish)
  • 1 cup cherry tomatoes, quartered
  • 1/2 red onion, small dice
  • 1/4 cup pepitas (pumpkin seeds), toasted
  • 1 cup chopped cilantro leaves
  • kosher salt
  • 1 cup crumbled queso fresco cheese
  • 3 cups shredded green cabbage
  • 1 - 1 1/2 lb. mahi mahi
  • 1 avocado
  • 8 6-inch flour tortillas, warmed
  • 1/4 cup store-bought pickled jalapeño peppers (optional)


  1. In a large bowl, whisk together 2 Tbsp mayonnaise, 1 Tbsp fresh lime juice and 2 Tbsp Yucatán sauce. Add in the beans, tomatoes, red onion, pepitas, 1/4 cup chopped cilantro and 1/2 tsp salt. Mix well to combine and season to taste with salt. Refrigerate until ready to serve.
  2. In a separate large bowl, combine the cabbage, 1/2 cup chopped cilantro and 1 Tbsp each mayonnaise, lime juice and Yucatán sauce. Mix well to combine and season to taste with salt. Set aside, allowing the cabbage to soften, while you prepare the fish.
  3. Heat a non-stick pan over medium-high heat and coat with a drizzle of cooking oil. Coat the fish in remaining 1 cup Yucatán sauce until fully glazed. Place the fish in the pan and cook, undisturbed, for about 1 minute per side, making sure not to move the pan so the sauce can caramelize to the fish.
  4. Meanwhile, 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 salt. Mash with a fork to combine.
  5. If desired, wrap tortillas in place in foil and place in a 350 until warmed through, about 5-10 minutes. 
  6. Smear a spoonful of avocado smash onto warm tortillas. Gently flake the fish with a large fork and place a few pieces of fish on top of each tortilla. Top with a pile of cabbage slaw, a sprinkle of queso fresco, pickled peppers (if desired), and remaining chopped cilantro. Serve alongside Yucatán bean salad. 
  7. Any leftover bean salad can be enjoyed as a delicious snack with tortilla or masa chips!

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