Fish Tacos Recipe

Name: Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white flaky fish, such as mahi mahi or orata; 1/4 cup canola oil; 1 lime, juiced; 1 tablespoons ancho chili powder; 1 jalapeno, coarsely chopped; 1/4 cup chopped fresh cilantro leaves; 8 flour tortillas; Shredded white cabbage; Hot sauce; Crema or sour cream; Thinly sliced red onion; Thinly sliced green onion; Chopped cilantro leaves; Pureed Tomato Salsa, recipe follows; 2 tablespoon peanut oil; 1 small red onion, coarsely chopped; 4 cloves garlic, coarsely chopped; 4 large ripe tomatoes, chopped; 1 serrano chile; 1 jalapeno, sliced; 1 tablespoon chipotle hot sauce; 1 tablespoon Mexican oregano; 1/4 cup chopped fresh cilantro leaves; Salt and pepper

Servings: persons

1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper

1
Preheat grill to medium-high heat.
2
Place fish in a medium size dish.
3
Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish.
4
Let marinate for 15 to 20 minutes.
5
Remove the fish from the marinade place onto a hot grill, flesh side down.
6
Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove.
7
Let rest for 5 minutes then flake the fish with a fork.
8
Place the tortillas on the grill and grill for 20 seconds.
9
Divide the fish among the tortillas and garnish with any or all of the garnishes.
10
Preheat grill or use side burners of the grill.
11
Heat oil in medium saucepan, add onions and garlic and cook until soft.
12
Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes.
13
Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes.
14
Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

956

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 pound white flaky fish, such as mahi mahi or orata, 1/4 cup canola oil, 1 lime, juiced, 1 tablespoons ancho chili powder, and more.

Yes, Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions