Cambria Style

Mike Ward’s Thai-Style Fish Tacos

“This easy recipe will have you enjoying gorgeous, fresh flavors in 10 minutes,” says Ward. “Yeah baby!”

PREP & COOKING TIME: 10 minutes | SERVES: 4


1 lb. boneless, firm-fleshed fish, cut into small chunks
Salt and pepper
1/2 head of white cabbage
1 red onion
2-3 red chili peppers
2-3 green onions
1 bunch fresh cilantro
Thai sweet chili sauce
Fresh limes
Flatbread or tortilla (Mike uses organic kamut flatbread)


Cut fish into small chunks, season with salt and pepper, and fry in a sauté pan until just cooked. Finely chop the cabbage, red onion, chili peppers, and green onions, and tear up the cilantro. In a bowl, mix equal portions of Thai sweet chili sauce and mayonnaise until just combined. Take a flatbread or tortilla, load ’er up with fish and veggies, and top with cilantro and sauce. “Crack a beer and pretend it's summer and you're laughing,” says Ward. For added flair, garnish each serving with a lime half, grilled just enough to brown the surface.                                                                                                                                       A recipe by CHEF MIKE WARD 

Discover more versatile chicken recipes from Chef Mike Ward