Spanish Mackerel Tacos: A Cool New Twist on Fish Tacos

Want to witness a divided house? The next time you’re at the marina, strike up a conversation about whether or not Spanish Mackerel makes for good table fare!
Odds are the debate will rage forever, but for Blake Cresswell of Largo, FL, the argument has been settled a while back after learning a family recipe that turns the risky fish into what Cresswell calls, “The best tasting fish tacos around!”

Cresswell has been fishing for Spanish Mackerel since he was a kid. “My first memories of fishing go back to when I was dropping lines on my dock, at the house I grew up in over in Jungle Terrace Florida,” Cresswell said. “I learned the basics of fishing from my father – how to tie a knot, how to hook your bait, and when to start fishing were all tips and tricks I learned from him.” Through his time in high school and college, he started fishing tournaments and even learned how to catch Mackerel from the shore. “My favorite location to catch Mackerel is at fishing piers,” the 23-year-old said. “Since not everyone has a boat to go out on, I find that fishing off a pier is a great alternative for targeting these fish.”
But catching Spanish Mackerel is only half the battle. Cresswell said he understands why some folks don’t care for the fish. “I think Spanish Mackerel get a bad rap for their texture and how they taste, but I’d say it’s because they don’t know how to prepare the fish properly,” he said.

Cresswell starts with equal parts of red pepper, onion powder, paprika, chili powder, and garlic powder. “Take all of that and rub it into the fillet,” he said. “Then add butter to a skillet and cook the meat.” To improve the texture, Cresswell breaks up the fillet into small pieces and places the fish on a flour tortilla. He then fills the tortilla with homemade coleslaw, cilantro, and a few drops of freshly squeezed lime.
For the fish taco sauce, Cresswell blends a scoop of sour cream with mayonnaise, half of a lime, honey, and sriracha. “This sauce has a sweet front with a hot back to it,” Cresswell said.

With fall approaching, the Spanish Mackerel bite will be picking up. Cresswell said this is the perfect time to try his family’s recipe. “I’ve found that this recipe makes Spanish Mackerel taste amazing,” he said. “It’s a cool new twist on fish tacos!”

Keith Lusher

Keith Lusher is an award winning outdoor journalist that resides in Covington, Louisiana. He owns and operates NorthshoreFishingReport.com and writes a weekly outdoor column for the Slidell Independent Newspaper. He also writes for the St.Tammany Parish Tourism Commission’s VisitTheNorthshore.com. He is the former host of The Northshore Fishing Report Radio Show and is on the board of the Louisiana Outdoor Writers Association. Keith contributes to numerous publications both online and in print and prides himself on promoting South Louisiana’s unique fishery. To contact Keith email: [email protected]