7-Chilies Pescado a la Talla Tacos with Kohlrabi Slaw

Prep: 25 minCook: 13 min2 servingsmediumMexican
7-Chilies Pescado a la Talla Tacos with Kohlrabi Slaw

Mexican-style grilled fish tacos featuring fluke marinated in a complex seven-chili blend and topped with tangy kohlrabi slaw. This modern twist on the classic Sinaloan pescado a la talla combines traditional dried chilies with Asian-inspired slaw elements like yuzu and soy sauce. Perfect for dinner parties or weekend meals when you want to impress with bold, layered flavors.

VegetarianDairy-FreeNut-Free

Ingredients

2 servings
  • 3 pieces guajillo chili
  • 3 pieces pasilla chili
  • 2 pieces arbol chili
  • 1 piece chipotle chili
  • 2 pieces ancho chili
  • 2 pieces moria chili
  • 1 tablespoon sugar
  • 1 tablespoon chipotle puree
  • ½ cup mayonnaise
  • 2 pieces kohlrabi
    green cabbage1:1common

    similar crunch

  • 1 carrot
    red snapper1:1pescatarian

    firmer texture

  • ½ cup red cabbage
  • ½ cup red onion
  • 1 whole serrano chili
  • 2 tablespoons soy sauce
  • 2 tablespoons yuzu juice
    lemon juice + lime juice1:2 ratiocommon

    citrus substitute

  • 1 tablespoon lime juice
  • cilantro leaves
  • salt, to taste(optional)
  • 1 8-ounce fillet fluke
    red snapper1:1pescatarian

    firmer texture

  • 2 corn tortillas
    red snapper1:1pescatarian

    firmer texture

  • kosher salt, to taste(optional)
  • olive oil(optional)

Instructions

  1. 1

    Blend all chilies until soft powder forms

  2. 2

    Combine chili powder with sugar, chipotle puree, and mayonnaise

  3. 3

    Mix until well incorporated and season with salt

  4. 4

    Combine kohlrabi, carrot, red cabbage, red onion, and serrano chili

  5. 5

    Add soy sauce, yuzu juice, lime juice, and cilantro

  6. 6

    Season slaw with salt

  7. 7

    Cut fluke fillet into 3-inch pieces

  8. 8

    Place fish in chili marinade for 5 minutes

  9. 9

    Preheat oven to 350 degrees F

  10. 10

    Place marinated fish on oiled baking sheet

  11. 11

    Cook for 8 minutes until lightly golden

  12. 12

    Heat griddle on medium heat

  13. 13

    Warm tortillas until soft

  14. 14

    Place one piece of fish in center of each tortilla

  15. 15

    Top with generous portion of kohlrabi slaw

Tips

Tip 1

Marinate fish longer for deeper flavor, but avoid over-marinating which can make the fish mushy

Tip 2

Toast the dried chilies lightly before blending to enhance their smoky flavor

Tip 3

Make the slaw ahead as it improves with time for flavors to meld

Good to Know

Storage

Assembled tacos best eaten immediately, components can be stored separately in refrigerator for 2 days

Make Ahead

Make marinade and slaw up to 1 day ahead, marinate and cook fish just before serving

Serve With

Serve immediately while fish is warm and tortillas are soft

See pairing guide →

Common Mistakes

Watch

Don't over-marinate fish to avoid mushy texture

Watch

Ensure oven is fully preheated to avoid uneven cooking

Watch

Warm tortillas just before serving to prevent them from drying out

Substitutions

fluke→
red snapper1:1pescatarian

firmer texture

kohlrabi→
green cabbage1:1common

similar crunch

yuzu juice→
lemon juice + lime juice1:2 ratiocommon

citrus substitute

Find more substitutions →

FAQ

Can I substitute other fish for fluke?

Yes, any firm white fish like red snapper, halibut, or mahi-mahi works well. Adjust cooking time based on thickness of fillets.

What if I can't find all seven chilies?

You can substitute with available dried chilies, but try to maintain the balance of mild and hot varieties for complexity.

How long will the marinade keep?

The chili marinade will keep refrigerated for up to one week and can be used for other proteins like chicken or shrimp.