Tony’s Dorado Tacos Recipe

A fan favorite from Guatemala's Casa Vieja Lodge
Pan-seared Dorado tacos garnished with greens and jalapenos.
Tony’s Dorado Tacos Jon Whittle / Marlin

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If you’re lucky, Rum Line mate Tony Gonzales will make you these amazing tacos for lunch. We’re not sure if it’s the green sauce, the crunchy texture or that it’s made with love, but whatever it is, they’re the best we’ve ever had, and we beg for them at least five times per year. A frozen Paloma is an excellent accompaniment.

Ingredients | Serves 4

  • 1½ lb. fresh dorado fillets
  • 1 Tbsp. sesame oil
  • 1 tsp. Montreal seasoning
  • 4 Tbsp. creamy cilantro-lime dressing
  • 1 shallot, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 2 Tbsp. Parmesan cheese, grated
  • ¼ cup Doritos, crushed
  • 4 large flour tortillas
  • 1 jalapeño, thinly sliced or finely diced

Guacamole, prepared
Pica Más hot sauce, to taste


Cut the dorado fillets into long pieces; then gently toss with Montreal seasoning and sesame oil. Cook in an electric skillet at 400 degrees until opaque and cooked through.

Spread the guacamole on the tortilla; top with the cooked fish, then the cheese. Drizzle with the dressing; then sprinkle with shallot, jalapeño, crushed Doritos and cilantro. Top with hot sauce to taste.

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