How to make a bonefish taco at home

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Bonefish tacos are a fun, easy, and cheap way to enjoy meaty, crunchy, and savory bonefish tacos.

You can make them in advance and freeze the meat for later use, or use them as an appetizer or as a main dish for a party.

They’re a great appetizer for a slow cooker meal.

Here’s how to make bonefish-themed tacos at home.

Ingredients 2 bonefish, cubed (or diced) 1 onion, diced 1 jalapeño, seeded and diced 1 carrot, peeled and diced 2 cloves garlic, peeled 1 bay leaf 1 teaspoon salt and freshly ground black pepper 2 cups cooked, low-sodium vegetable stock (or vegetable stock substitute) 2 tablespoons vegetable oil or olive oil 2 tablespoons water 1 tablespoon minced cilantro 1/4 teaspoon chili powder (optional) 1/2 teaspoon cumin 1/8 teaspoon cayenne pepper (optional)* 1/3 cup cooked white rice, thawed and drained* Directions Heat oil in a large skillet over medium-high heat.

Add onion and jalapeno.

Saute, stirring frequently, until translucent, about 5 minutes.

Add garlic and cook until soft, about 10 minutes.

Stir in carrot, bay leaf, and salt and pepper.

Add broth and bring to a boil.

Reduce heat and simmer for about 10 more minutes, or until meat is tender and no longer pink in spots.

Season with cayennes pepper, if desired.

Season to taste with salt and/or caynes pepper.

When finished, drain and set aside.

To make the salsa: Add oil to skillet over low heat and saute onion and peppers until translucent.

Add jalapaño and garlic.

Cook for 2-3 minutes, stirring often, until jalapoño and the other ingredients are translucent.

Stir to combine.

Add stock and bring simmer to a rolling boil.

Add rice and cook for 2 minutes, until mixture thickens.


Serve over rice or rice bowls.

*Cilantro may be added to flavor and enhance flavor of the taco.

For a low-carb, gluten-free, vegetarian version, use 1 tablespoon fresh cilantro and 1 tablespoon olive oil.