5 Types of Fresh Fish Perfect for Tacos (And How We Use Them)

Hawaii waters offer a diversity of marine life that sets a global standard for seafood quality. The warm Pacific currents surrounding Oahu deliver a rotating selection of pelagic fish that many restaurants on the mainland simply cannot access.

Back in 2010, when Joseph “Joey” Fullmer converted an old fast-food spot in Hau’ula into the first North Shore Tacos, the mission was clear: use the island’s resources to create a superior Baja-style experience. We recognized early on that freshness was the only variable we wouldn’t compromise on.

Sourcing locally caught fish allows us to control the texture and flavor profile of every single taco.

But not every catch is suitable for a taco shell.

Over the last 15 years, we have identified exactly which species hold up to the heat of a fryer and which ones need the kiss of an open flame. Identifying the right fish changes the meal from a simple lunch into a memorable culinary event.

Here is a breakdown of the five Hawaiian fish varieties we rely on and the specific reasons they work for our menu.

1. Mahi-Mahi (Dolphinfish)

Best for: Beer-battered fried tacos

Mahi-mahi remains the undisputed champion of the fish taco world. Known biologically as Coryphaena hippurus, this surface-dwelling fish is famous for its vibrant gold, blue, and green scales. It is a rapidly growing species that typically reaches 15 to 29 pounds, providing thick, substantial fillets.

Why it works in tacos:

• Structural Integrity: The flesh has a high density that prevents it from falling apart in 375°F oil.
• Flavor Profile: It offers a mild to moderate sweetness that balances the acidity of lime and salsa.
• Moisture Retention: The large flakes retain natural juices even after deep frying.
• Sustainability: Mahi populations replenish quickly, making them a responsible year-round choice for Hawaii.

How we prepare it: Our kitchen treats mahi-mahi with the classic Surfin’ Taco method. We hand-dip the fillets in our proprietary beer batter before frying them to a golden crisp.

The batter adheres perfectly to the fish’s texture.

This creates a protective shell that steams the meat from the inside out. You get a distinct crunch followed immediately by tender, flaky white fish.

2. Ono (Wahoo)

Best for: Grilled fish tacos

Ono is a Hawaiian word that translates directly to “good to eat.” Fishermen know this species as a high-speed predator capable of swimming up to 60 miles per hour. That active lifestyle results in a leaner meat structure compared to more sedentary fish.

Why it works in tacos:

• Texture: It has a firm, tight flake that resembles a premium pork chop more than a flaky cod.
• Cooking Speed: The low fat content allows it to cook rapidly over high heat without drying out if timed correctly.
• Clean Taste: It lacks the “fishy” oiliness of darker meat, acting as a perfect canvas for spices.
• Local Status: Ordering ono is often a signal that you are familiar with local island favorites.

How we prepare it: We believe ono belongs on the grill. Our chefs season it with a house blend featuring cumin, garlic, chili, and lime zest before searing it over high heat.

The goal is a quick char.

Because ono is so lean, we pull it off the heat the second it turns opaque to ensure it stays moist. We pair these tacos with fresh mango salsa and avocado to add healthy fats back into the bite.

3. Ahi (Yellowfin Tuna)

Best for: Seared or poke-style tacos (seasonal special)

Ahi is perhaps the most recognizable export from Hawaiian fisheries. While often served as sashimi, high-grade Yellowfin Tuna brings a level of richness to tacos that white fish cannot match. We look for “chocolate” or “cherry” red meat, which indicates a high oil content and superior flavor.

Why it works in tacos:

• Umami Depth: The red meat provides a savory, steak-like flavor profile.
• Visual Appeal: The ruby-red center creates a striking contrast against green cabbage and yellow corn tortillas.
• Nutritional Value: A 3-ounce serving packs about 24 grams of protein and is rich in Omega-3s.
• Versatility: It can be served raw (poke), seared rare, or fully grilled depending on the cut.

How we prepare it: When ahi appears on our special board, we treat it with minimal intervention. We sear it hot and fast to keep the center rare and cool.

Thick slices are essential here.

We lay the seared fish over our slaw and finish it with a wasabi-soy drizzle, pickled ginger, and sesame seeds. This preparation bridges the gap between traditional Mexican tacos and Hawaii’s strong Asian culinary influences.

4. Opah (Moonfish)

Best for: Rich, hearty grilled tacos (seasonal catch)

Opah is a biological marvel and the only known fully warm-blooded fish. This massive, disc-shaped species can weigh over 100 pounds and yields seven distinct types of meat from a single fish. The culinary world prizes it because each section offers a different texture and color, ranging from ruby red to pale pink.

Why it works in tacos:

• Complexity: The flavor is often described as a cross between tuna and swordfish.
• Fat Content: It has a higher fat percentage than mahi or ono, giving it a creamy mouthfeel.
• Rarity: Finding fresh Opah is a treat, making these tacos a unique experience for tourists and locals alike.
• Robustness: The meat stands up well to citrus-heavy marinades without becoming mushy.

How we prepare it: We grill opah to highlight its natural richness. A simple citrus-chili marinade cuts through the fat just enough to brighten the flavor.

We serve this inside tacos with chipotle aioli, pickled red onions, and fresh avocado.

The acidity of the pickled onions provides the necessary balance to the opah’s buttery texture.

5. Shutome (Broadbill Swordfish)

Best for: Hearty, steaky grilled tacos

Shutome, or Broadbill Swordfish, is the ideal choice for carnivores who think they dislike seafood. Caught in the deep waters off the North Shore, this fish possesses a dense, meat-like structure. It is harvested strictly according to federal quotas, ensuring the population remains healthy in US waters.

Why it works in tacos:

• Density: The texture is firm and substantial, similar to a high-quality sirloin steak.
• Mildness: Fresh shutome has a sweet, mild finish with zero brininess.
• Durability: It is one of the few fish that can be cubed and grilled on skewers without falling apart.
• Pairing: Its mild taste supports bold, spicy toppings like habanero or cayenne.

How we prepare it: We marinate shutome in a mixture of lime, garlic, and achiote paste. This imparts a vibrant red color and an earthy flavor profile before it hits the grill.

The char marks are essential for flavor.

We dice the finished steaks into thick chunks and serve them with habanero-pineapple salsa and shredded cabbage. This combination offers a hearty meal that satisfies big appetites after a long day in the surf.

Choosing the Right Fish for Your Taco

Making a decision at the counter can be difficult with so many options. We have compiled this data to help you match the fish to your personal taste preferences.

Fish	Flavor Profile	Texture	Best Cooking Method	Our Top Recommendation
Mahi-Mahi	Mild, sweet	Firm flake	Beer-battered fried	Surfin’ Taco
Ono	Clean, buttery	Delicate, lean	Grilled high heat	Grilled Fish Taco
Ahi	Bold, savory	Meaty, steak-like	Seared rare	Ahi Special
Opah	Buttery, complex	Varied, rich	Grilled	Seasonal Special
Shutome	Mild, sweet	Dense, firm	Grilled/charred	Hearty Grilled Taco

What’s Fresh Today?

Our menu board changes daily based on what the local fleet brings into the harbor. The ocean dictates our inventory, which means staples like mahi-mahi and ono are usually available, while specialties like opah and shutome appear only when the catch allows.

You can visit us at our Hau’ula restaurant or stop by the Shark’s Cove food truck to check the current selection.

We encourage you to ask the staff for recommendations.

Our crew is trained to know exactly which fish came in that morning and how it is being prepared.

Check out our full menu for current pricing and additional details.