A while ago I came across the concept of shrimp tacos which sounded so interesting that I tried them right away. I had never though about using seafood to make tacos before. The concept of fish tacos came up in the comments of that post which also sounded pretty interesting. I am always looking for ways to increase the amount of seafood in my meal plan. The fish tacos were pretty easy to make. The hardest part was waiting for the fish to marinate. I had the fish tacos with some lettuce, salsa verde, sour cream, cilantro and lime. The fish tacos were pretty good. I will have to try to work them into my meal plan again in the future. I wonder if there are any other tasty ways of making seafood tacos?
Fish Tacos
Prep Time: 40 minutes Cook Time: 20 minutes Total Time: 1 hour Servings: 8
ingredients
- 1 tablespoon oil
- juice of 1 lime
- 1 tablespoon chili powder
- 1 teaspoon cumin (ground)
- 1 jalapeno (chopped)
- 1 handful cilantro (chopped)
- 1 pound white fish (tilapia, cod, etc.)
- 8 large tortillas (corn tortillas for gluten free)
- lettuce
- salsa verde
- sour cream
- cilantro
- lime (sliced)
directions
- Mix the oil, lime juice, chili powder, cumin, jalapeno and cilantro in a bowl.
- Place the marinade and the fish in a bowl and let it marinate for 10-20 minutes.
- Broil the fish in the oven for 4-7 minutes.
- Let the fish rest and then shred it with forks.
- Assemble the tacos by placing some of the shredded fish in a tortilla with some salsa verde, sour cream and cilantro.
Note: Can be used as a filling in burritos.
Kevin,
That sounds really good 🙂
Fish, tortilla wraps, lime, coriander… I love it!
MMMMM!
This sounds like my ultimate dream dinner. I had fish tacos in San Francisco just like this and I’ve been thinking about trying to make them myself. I’ll definitely be using this recipe!!! Looks great 🙂
Only one thing I would add –
avacado.
Kevin, if you visit San Francisco you’ll see and taste many Spanish-influenced dishes with seafood.
I live in Southern California and fish tacos are all the rage. There even restaurants dedicated just to that. I just love them! Your fish tacos look pretty good 🙂
Those look great! – For a variation, try battering & frying your fish fillets, and top with cabbage in addition to your other toppings. I love the crunch of the batter & cabbage contrasted by the softness of tortilla & sour cream.
Love fish tacos, how can you go wrong with that recipe. I’ll have to make it some day.
more fish recipes are always welcome. i love the flavours in this taco.
Kevin, I love fish tacos. I can never find good ones at the restaurants and I’ve found the ones you make at home are so much better. Your’s looks great!
I am a huge fish taco fan. Yours look wonderful!
Thanks for the recipe. I had fish tacos for Christmas dinner while vacationing in Costa Rica one year and have been wanting to make them ever since.
i love fish tacos! i believe they originated in southern california???
If you’re interested, there’s this handy device for making taco shells in your microwave from regular tortillas. It’s AWESOME.
http://tacotoaster.com
I’m so happy to find this recipe, here. Fish tacos are the part of southern California, where I’m from, that can only be duplicated in my kitchen, now. Please do try it with angel-hair shredded cabbage.
I love fish tacos!
Taco Fish La Paz in Guadalajara, Mexico has a stand on Avenida La Paz in Guadalajara sounds like ‘Taco Nirvana’.
My experience in Mexico is that some of the best places to eat are those that are off the beaten path that the locals frequent.
I’ve been looking for good places to eat in Guadalajara and Taco Fish La Paz in Guadalajara sounds like just the place.
Fortunately, I live in Ajijic, Jalisco so the trip is a short one.
My mouth is watering,
Gracias!
Joe Chapala
Casa Preciosa Ajijic, Mexico
Fish tacos originated in Baja California, Mexico. In Guadalajara, the go-to place to chow down on fish tacos is Taco Fish La Paz, on Av. La Paz.
You can read all about it here:
http://mexicocooks.typepad.com/mexico_cooks/2008/06/mexico-cooks-and-el-mural-at-taco-fish-la-paz-in-guadalajara.html.
Have fun with Mexico Cooks!
I just found your blog looking for a Pico de Gallo recipe. You are seriously making me hungry. Great stuff!
Best fish tacos I've had were in St. Louis (yes, the midwest). They were served at a locally owned restaurant and you could get the fish either fried or grilled (my preference was a good grilled white fish). All they put on them was lime juice (squirt on as much as you like), shredded cabbage (slaw mix without dressing), and guacamole. To die for!