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Soft Fish Tacos

Soft Fish Tacos

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  • 1/2 teaspoon ground pepper
  • 1 cup dark beer, room temperature
  • 1 3/4 pounds halibut, cut into 5x3/4-inch strips
  • Vegetable oil (for deep-frying)
  • 1 1/2 cups shredded red cabbage
  • 2 large tomatoes, chopped

Recipe Preparation


  • Mix all ingredients in bowl; season with salt and pepper.


  • Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth. Let stand 15 minutes.

  • Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.

  • Preheat oven to 200°F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Turn stack over; heat 1 minute. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.

  • Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil to 350°F. Slide 4 fish strips into oil. Fry until golden, about 4 minutes. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat.

  • Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce.

Recipe by Marilyn Tausend, Ricardo Mu oz Zurita,Reviews Section

Recipe Summary

  • 1 pound cod fillets
  • 1 tablespoon olive oil
  • 1 lime, zested and juiced, divided
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup sour cream
  • 1 clove garlic, minced
  • 1 pinch salt
  • 1 small head red cabbage, shredded
  • ½ teaspoon white vinegar
  • 6 (7 inch) flour tortillas
  • 1 tomato, diced (Optional)

Preheat the oven to 425 degrees F (220 degrees C).

Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.

Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.

Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.

Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.

Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.

Easy Fish Tacos

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Battered and fried fish tacos are delicious, but not particularly healthy. Here, we treat the fish to a citrus marinade, grill it, and serve in soft corn tortillas with avocado and tangy cabbage slaw—healthy and delicious, combined. Don’t forget to make a batch of Guacamole and Tomatillo Salsa before you begin. These tacos pair wonderfully with a fresh, light side such as our easy zucchini recipe, plus a big batch of our mojito recipe.

This recipe was featured as part of our Healthy Cooking photo gallery.

What to buy

Mueller Austria V-Pro Multi Blade Adjustable Mandoline Slicer, $29.97 on Amazon

Make quick work of shredding the cabbage and slicing the onions (and get them perfectly thin and even) with a mandoline. This German-engineered, knob-controlled adjustable model comes with 5 ultra-sharp stainless steel blades and is dishwasher-safe. It also comes with a lifetime warranty.

Seasoning for fish tacos

There are also a few seasoning options for these tilapia fish tacos! Both are very similar, but one results in a larger quantity of spice blend that you can use on other things. Here’s what to know about these fish taco seasonings:

    : This recipe makes enough for 1 recipe, so you won’t have any leftovers! It’s heavier on the chili powder, and also features cumin, smoked paprika, garlic powder and onion powder. : This recipe makes 6 tablespoons total. You can use it for 3 fish taco recipes or for other recipes like fajitas and roasted vegetables. It is heavier on the cumin, but otherwise has similar ingredients to blend above (without onion powder).

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon ancho or New Mexico chile powder
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground pepper
  • 4 4-ounce wild salmon fillets, about 1-inch thick, skin on
  • 8 6-inch corn or flour tortillas, warmed
  • Cabbage Slaw, (recipe follows)
  • Citrus Salsa, (recipe follows)
  • Cilantro Crema, (recipe follows)

Preheat grill to medium-high.

Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.

To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.

How To Make Homemade Pico De Gallo

While you can absolutely buy store bought pico de gallo or salsa at your local supermarket, once you start making your own homemade pico de gallo you will never want to go back to buying the store bought kind.

The key to making homemade pico de gallo is all in the freshness of the ingredients, which then translates to an incredibly fresh and flavorful Mexican tacos that just can’t be replicated using a previously canned store bought salsa. I first started making pico de gallo from scratch after living in Central America and I can honestly say that it is one of the most important parts to transforming your homemade Mexican tacos.

So if you are serious about making truly authentic Mexican tacos then you need to start making your own homemade pico de gallo. Follow my recipe for making homemade pico de gallo here.

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  • ½ teaspoon table salt, or to taste
  • 1 pount mahi mahi fillet, rinsed and patted dry
  • 1 ½ tablespoon ginger root, fresh, finely minced
  • 1/3 cup fresh lime juice
  • ½ tablespoon dark brown sugar, packed
  • 2 tablespoons scallion, finely minced
  • ¼ cup cilantro, fresh, minced
  • 8 small corn tortillas
  • 8 sprays cooking spray
  • 2 cups lettuce, any type, shredded*
  • ½ cup peach or mango salsa
  • 1 medium lime, cut into 4 wedges

Rub salt into fish set aside.

In a glass or ceramic baking dish, combine ginger, lime juice, sugar, scallions, and cilantro mix well. Add fish turn to coat. Cover fish and marinate in refrigerator for 20–30 minutes.

Preheat broiler to high. (If desired, line a broiler pan with aluminum foil for easy clean up.)

Remove fish from marinade and place on broiler pan brush with marinade. Broil for 6 minutes flip fish and brush with marinade again. Cook until fish is no longer translucent in middle, about 5–7 minutes more depending on thickness of fish. Remove fish immediately cut into 8 large pieces.

Divide fish, lettuce and salsa among tortillas fold in half and serve with lime. Yields 2 tacos per serving.

One More Thing!

This recipe is part of our collection of best taco recipes. Check it out!

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Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.



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