On The Line: Wing Lam of Wahoo's Fish Taco, Part Three

Categories: On the Line
Photo by Meranda Carter

What else can we say about Wahoo's co-founder Wing Lam that we haven't already covered? How about that he's teaching at both Chapman and Concordia Universities (this fall and winter, respectively.)? A man that can often be found on his company's taco truck serving the locals, he inspires anyone wanting to dream big. We conclude this week's On The Line with Wahoo's signature dish. For all the good stuff you haven't already ingested, drop by parts one and two.

Wahoo's Fish Taco
Serves 4


1/2 pound mahi mahi fish fillets
8 corn tortillas
4 ounces salsa
2 ounces cabbage, shredded
1 ounce cheese (Jack or cheddar), shredded
2 limes, quartered
Garlic salt
Cilantro (optional)


Season fillets with a pinch of garlic salt.

Grill each side over medium heat until done. Divide into 4 portions.

Heat tortillas in pan and keep warm.

Fill tortillas with fish and top with cheese, cabbage and salsa. In the restaurant, the tacos are made using a double layer of corn tortillas. Alternatively, you can divide the filling evenly between all 8 tortillas to make 2 tacos per serving that contain less filling per taco.

Garnish with lime and cilantro.

Fish Taco.jpg
Photo courtesy of Wahoo's

Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook!

Sponsor Content

Now Trending

From the Vault