Mike Ward’s Thai Style Fish Tacos

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



Serves 4

  • 1 lb. boneless, firm-fleshed fish, cut into small chunks
  • Salt and pepper
  • ½ head of white cabbage
  • 1 red onion
  • 2–3 red chili peppers
  • 2–3 green onions
  • 1 bunch fresh cilantro
  • Thai sweet chili sauce
  • Mayonnaise
  • 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.