Fish Tacos

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This is one of my most cherished recipes. It’s one my Mom and I created about 5 years ago, and it became part of our weekly dinner rotation ever since because it’s simply that good. Our family and friends have come to know and love this recipe too, always making requests for “fish taco night” and sporting delightedly glad faces when they come over and see that its on the night’s menu. Its simple, clean and on the lighter side of the spectrum. This recipe works best with a fish that’s flakey and white: tilapia, halibut, cod, mahi mahi.┬áBesides being beyond tasty, it’s an interactive dinner. Everyone is able to customize their own taco, adding and garnishing with whatever toppings they choose. The best part of this recipe though? The sauce: a cilantro lime mayo that is absolutely 2DF (to die for). Put this on top of anything, and I’ll eat it. Its thin and runny, boasting a vibrant lime flavor and holding hints of herby freshness from the roughly chopped cilantro. It picks up on the lime notes in the fish marinade, tying the whole thing together for a harmoniously decadent taco.

When Deb, Chloe and I decided to cook dinner (or decided that I would cook dinner), we jumped to the conclusion we wanted fish. They picked up some fresh tilapia and ripe avocados downtown, and I got to work. We dressed our corn tortillas with the perfectly cooked fish, a cabbage slaw, creamy slivers of avocado, and of course, a generous amount of the sauce. Let’s just say it was one of those silent/loud meals. Silent meaning no conversation. Loud meaning lots of chewing/loud MMMM groans of satisfaction.

Fish Tacos

Serves 4


4 filets of a white flakey fish (tilapia, cod, mahi mahi, halibut)
1 small vidalia onion, roughly chopped
1 bunch of cilantro, roughly chop the leaves
2 tbs olive oil
2 limes

1/4 cup mayo
2 limes
1 handful cilantro leaves, roughly chop
2 green onions, diced

1/2 cup red cabbage
1/2 lime

corn tortillas


Put the fish filets in a large plastic bag. Add the onion, the juice of 2 limes, the olive oil, the cilantro leaves and a generous amount of salt. Shake the bag gently, making sure to coat the fish. Marinate the fish for 30 minutes to 3 hours in the fridge.

When ready to cook the fish, preheat the oven to 400 degrees. Heat a little olive oil in a large skillet and bring to a high heat. Remove the filets from the marinade, SAVE THE MARINADE, and pan sear each side for about 3 minutes.

Transfer the filets to a casserole/baking dish. Cover the filets with the marinade, onions included, and put in oven. Bake at 400 for about 12 minutes, then turn the heat to broil and broil until the fish starts to brown and get a little crispy. Remove once crisped to your liking.
For the sauce:
Whisk all the ingredients together. Refrigerate until ready to serve.
Thinly slice the cabbage into strips. Toss with lime juice and salt, refrigerate until ready to serve.

Assembly: Warm your corn tortillas in the microwave for about 30 seconds. Top with a good hunk of fish, the slaw, some fresh avocado and a big dollop of the sauce. ENJOY.

fishing 4 compliments

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One Response to “Fish Tacos”

  1. Eroxa
    02/26/2016 at 11:10 am #

    it was the best meal we have eaten in months!! I chgaend the amount of lime and lemon juice to a whole of each in the marinade.I served it over quinoa cooked in a 1 cup of pineapple juice and 1 cup of cocnut milk (both organic) and juice of 1/2 lime with a dash of kosher salt. The sweet quinoa and the citrus/spice of the avocado salsa was awesome together no left overs with this meal we ate it all and didn’t have that heavy tired feeling afterwards. Very fresh and delicious. I found your blog from foodgawker and am very excited to try some of your other recipes. Thank you!!

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