Masala Fish Tacos In Maui, Hawaii
The island of Maui looked exactly what we had always imagined Hawaii would be like: endless sandy beaches; swaying palm trees; sparkling blue skies; and the surf rolling in from the warm Pacific waters.
Visiting Hawaii always puts you in a dilemma: should you try and see all the sights and do all the activities you can? For you can spend your entire stay swimming, snorkelling and surfing; climbing volcanoes and trekking in the mountains; para sailing and jet-skiing. Or you can do nothing at all - simply find a deserted spot on the beach, stretch out in the sun, and let your mind drift away to find utter calm. What you ultimately decide to do will tell you much about what kind of person you are.
We, like probably most other visitors, tried to find a balance, mixing lazy days at the beach with trips to the some of the most spectacular sights. Driving up to the Haleakala National Park takes you 10,000 feet up to the summit of a volcano and breathtaking views of the island and surrounding ocean. The Hana Highway is one of the most spectacular drives in the world with stomach churning twists and turns on the narrow roads.
Maui has a lot to offer beyond its natural beauty, for it is also a very historic place. The town of Lahaina, the largest settlement on the island, was once the capital of the Kingdom of Hawaii and the site of the royal palace. In the 19th century it became a popular port of call for whaling ships that ranged across the Pacific. Front Street, which runs past the harbour, saw frequent riots by drunk sailors. One disgruntled ship’s captain even used his cannon to shell the town!
Cruise ships now disembark their passengers in Lahaina Harbour where whaling ships once anchored. Front street is lined by restaurants, shops and boutiques that are filled with tourists who are much better behaved than their predecessors!
One of the historic landmarks overlooking the waterfront is the Pioneer Inn, a hotel that was built in 1901 and is the oldest in Hawaii. It was founded by George Freeland, a sergeant in the Royal Canadian Mounted Police who was dispatched from Vancouver to Lahaina to hunt down a fugitive. Sgt.Freeland not only failed to get his man but then resolved to stay in Hawaii rather than return to Canada, switching careers to go into the hotel business.
Today the Pioneer Inn is a charming place to stay and has a bar that honours the old days when Lahaina was a whaling town, with a life-sized figure of a ship’s captain outside and whaling harpoons decorating the walls inside. You can sit out on the covered veranda with a drink in hand and enjoy the oceanfront view, while dreaming of the days gone by.
Adjoining the hotel is the Banyan Tree Park, a two-acre park that consists of a single banyan tree. Sent as a gift by missionaries in India in 1873, the tree flourished and took root across an ever increasing area. You can enjoy the shade under its luxuriant canopy, sitting on one of the many benches that have been placed in the park.
While in Hawaii you must attend a Luau - they are celebratory events to honour guests and are a wonderful glimpse into Hawaiian culture. We attended the fabulous Drums of the Pacific Luau and enjoyed spectacular Polynesian dancing and music while feasting on Hawaiian delicacies such as Huli Huli chicken and Kalua pork.
One of the dishes also served at the luau was a luscious Poke bowl. Loaded with chunks of marinated Ahi tuna, topped with sliced avocado and crispy shreds of potatoes, this was one of the best poke we’ve ever had! Another refreshing Hawaiian treat we enjoyed was shave ice at the famous Ululanis. Finely shaved ice is drenched in house-made fruit syrup, sprinkled with tart, powdered sour plums and best enjoyed sitting out in the glorious sunshine! And don’t miss out on The Hula Grill’s amazing Hula Pie - a giant confection of macadamia nut ice cream and chocolate cookie crust, slathered with chocolate fudge, more toasted nuts and clouds of whipped cream - try it and you’ll know you’ve reached heaven!
All this talk about shave ice and Hula Pie might lead you to think that you’re just going to live on desserts in Maui, but there is plenty of fantastic fish to be had here too! We tucked into crispy fried fish with a big heap of fries and fish sandwiches with Mahi Mahi straight off the grill but it was the fish tacos that had us hooked. The restaurant chefs displayed a remarkable creativity in preparing these and each one was delicious.
Masala Fish Tacos
Watch how to make our easy fish tacos, click on the picture above for the full video!
These tacos are a spicier version of the ones we ate in Hawaii; being Indian I can’t help adding more heat! You can leave out the chili powder altogether if you want them to be less spicy. A nice way to get even more flavour into your tacos is to warm your tortillas in the spiced oil left behind in the frying pan after cooking the fish. And if you’re looking for more ways to eat tacos, check out my Piled High Pulled Chicken Tacos!
1/2 tsp each, ground spices: cumin, coriander, smoked paprika, garlic powder, oregano, chili powder (optional)
Salt to taste
1 lb Tilapia fillets (about 2 large)
2 tbsp oil
2 cups loosely packed, thinly sliced red cabbage or cole slaw mix
1/4 cup sour cream or thick plain yogurt
1 tbsp each: lime juice, chopped fresh coriander leaves
6 small corn tortillas
Additional assorted toppings such as guacamole, salsa, shredded cheese or crumbled feta, lime wedges
Mix all the ground spices (and chili powder, if using) with salt in a small bowl.
Place fish fillets in a single layer on a plate, sprinkle spice mixture evenly on both sides.
Warm oil in large non stick frying pan set over medium low heat. Place fish fillets in pan without crowding. Cook for about 2-3 min per side, flipping them gently once. Once fish is cooked through and flaky inside with a lightly crisped, browned top, transfer gently to a plate or chopping board.
Divide fish fillets into smaller pieces with a fork. Transfer to a serving bowl and cover lightly to keep warm.
Combine cabbage, salt, sour cream, lime juice and fresh coriander in bowl, mix well.
Note: cabbage can be made in advance and kept refrigerated until needed.
Warm tortillas and place on table with fish, cabbage and additional assorted toppings, for people to assemble their own tacos.
Serves two-three
