Fish Tacos With Cucumber Salsa Recipe

Name: Fish Tacos With Cucumber Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 1 1/2 lbs sea bass or 1 1/2 lbs halibut fillets; extra virgin olive oil, for drizzling; salt and pepper; 12 6 inch corn tortillas, warmed; 6 lettuce leaves; Cucumber Salsa; 1 English cucumber, diced; 1/2 small red onion, diced; 1/2 bunch cilantro, chopped (1/3 cup); 2 small tomatoes, seeded and diced; 3 tablespoons freshly squeezed lime juice; 3 tablespoons freshly squeezed orange juice; 1 teaspoon salt; 1/2 teaspoon pepper; 2 serrano chilies, stemmed and sliced in thin rounds; Garnishes; lime wedge, for squeezing; radish, in slices; avocado

Servings: persons

1 1/2 1 1/2 lbs sea bass or 1 1/2 lbs halibut fillets
extra virgin olive oil, for drizzling
salt and pepper
12 6 inch corn tortillas, warmed
6 lettuce leaves
Cucumber Salsa
1 English cucumber, diced
1/2 small red onion, diced
1/2 bunch cilantro, chopped (1/3 cup)
2 small tomatoes, seeded and diced
3 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1 teaspoon salt
1/2 teaspoon pepper
2 serrano chilies, stemmed and sliced in thin rounds
Garnishes
lime wedge, for squeezing
radish, in slices
avocado

1
Prepare a medium-hot fire in a charcoal or gas grill.
2
Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.
3
Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
4
Place the tortillas on a work surface.
5
Line each with a piece of lettuce and top with chunks of fish.
6
Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil.
7
Garnish with avocado and radishes and serve.
8
Cucumber salsa:Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
9
Will keep 24 hours refrigerated.
10
Note: I always use halibut.
11
You can cook it any way you choose, but I normally us a very very hot covered grill and do not turn the fish.

305

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 19 ingredients. The key ingredients include: 1 1/2 1 1/2 lbs sea bass or 1 1/2 lbs halibut fillets, extra virgin olive oil, for drizzling, salt and pepper, 12 6 inch corn tortillas, warmed, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish Tacos With Cucumber Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions