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Mexican Dish | August 21, 2015

Lone Star Taqueria Fish Tacos with Jalapeño Mayo

Lone Star Taqueria Fish Tacos with Jalapeño Mayo

One of my favorite places to eat in Salt Lake is Lone Star Taqueria.  It’s a funky little place on Fort Union Blvd. We’ve been going there for years to eat the best fish tacos around.   Jalapeño mayo gives the tacos a perfect dressing that doesn’t overpower the fish.  My standard order: Lone Star Taqueria Fish Tacos with Jalapeño Mayo. Add  rice, beans (yay! made without lard), a side of guac and chips and I’m a happy (full) girl. Oh, The Carnitas tacos are also my favorite and absolutely delicious. As in lick your plate delicious.

I was ecstatic to see Chef Manuel Valdez’s recipe for Lone Star Taqueria’s fish tacos published in Sunset Magazine years ago. Sometimes, the recipe (even when it comes straight from the restaurant) doesn’t translate well at home. I’m happy to report that this recipe tastes just like the restaurant version.  It’s seriously simple and fresh, relatively healthy and I can’t imagine anyone who wouldn’t love this dish.
Perfect summer dinner.
Lone Star Taqueria Fish Tacos with Jalapeño Mayo

Lone Star Taqueria Fish Tacos with Jalapeno Mayo

Lone Star Taqueria, Salt Lake City, Utah


  • 6 tablespoons ground dried New Mexico or California chilies or chili powder
  • 3 tablespoons vegetable or canola oil
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne or less if you want fish to be less spicy
  • 1/2 teaspoon ground cumin
  • 2 whole cloves
  • 1 dried bay leaf broken into pieces
  • 1 pound boned skinned firm-flesh fish such as halibut, mahi-mahi, or rock fish
  • Shredded cabbage about 4 cups
  • 3-4 limes

Jalapeño Mayo

  • 1 3/4 cups mayonnaise
  • 2 tablespoons water
  • 2 tablespoons distilled white vinegar
  • 1 rinsed and stemmed fresh jalapeño with seeds removed
  • 1 peeled garlic clove
  • 1/2 cup lightly packed fresh cilantro
  • 1/4 teaspoon pepper
  • Salt to taste

Pico de Gallo

  • 2 cups diced tomatoes
  • 1/2 cup finely diced onion
  • 2 tablespoons minced jalapeños
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic powder
  • Salt to taste


  1. In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves and bay leaf.
  2. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to1 day, mixing several times.
  3. Lift fish from marinade and arrange pieces in a single layer in a 9-X-13-inch pan. Discard marinade.
  4. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thick part of fish (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to paper towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, season to taste with salt. Serve wrapped in flour tortilla with shredded cabbage, Lone Star Pico de Gallo and Lone Star Cilantro Jalapeño Mayonnaise and a squeeze of lime juice. Enough for 6 tacos.

For the Mayo

  1. Combine all ingredients except salt; whirl until smooth. Add salt to taste. Makes about 2 1/4

For the Pico

  1. In a bowl combine all except salt. Add salt to taste. Makes about 2 cups.

Recipe Notes

-I often make these tacos without the Pico, but never without the Cilantro Jalapeño Mayo.

-I don’t blot the fish after cooking.

-Lightly grill the corn tortillas before serving. Grill oven medium heat in a pan or on a griddle for about 30 seconds to one minute on each side, just until tortilla is warmed and starts to soften a bit.

-Always use food handlers gloves or a plastic sack when seeding a jalapeño. Trust me.


11 thoughts on “Lone Star Taqueria Fish Tacos with Jalapeño Mayo

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  1. We adore Lone Star too! One of my favorites is called "what the boys eat" burrito- filled with finely chopped veggies, meat, beans, and a hint of creamy something or other. love love love it! thanks for the taco recipe- can't wait to try it:)

  2. I lived in Olympus Cover above SLC for 7 years and passed Line Star on Fort Union several times without stopping. Well, the Sunset magazine came out with their yummy fish tacos on the cover and I immediately went there. I needed a good fish taco they were and still are simply the best!! That cilantro jalapeño Mayo is the best. I also love the deep fried original fish taco, not as healthy, but crispy and wonderful.

    1. Micki, I love their recipe! I haven’t ever tried the fried fish taco but I will next time I go. Thanks for reading ABK!

  3. I have made many of your recipes. I love them all. I am looking forward to making these tacos. My family and I frequent Lone Star Taqueria, we love the fish tacos. Thanks for the recipe to make them. Thanks for bringing us so many fun things to cook ❤️

    1. Pat,
      Thanks so much! This is one of our favorite ways to enjoy fish! Lone Star Taqueria makes the best fish tacos!You will love this recipe as well.

  4. Made these for Cinco de Mayo yesterday. We don’t like things too hot at my house, and I had a bad experience with jalapenos a long time ago, ha! I decided to sub in Penzey’s Forward spice blend instead of the jalapeno in both the marinade and the mayo. I thought it tasted delicious, and so did my husband! Thanks for the great recipe!

    1. Hi Heather!
      Thank you for sharing your substitution. I’m so glad you and your husband loved this recipe! Thank you for your feedback and thanks so much for reading ABK!