Fish Tacos

Susan Bartley


Okay I have to admit at first the thought of fish in my tacos was not that exciting to me. But once I tried it I was sold! They are over the top yummy!

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enough for 8 tacos


30 Min


15 Min


Pan Fry


1/2 lb
halibut, in small pieces
1/2 lb
cod, in small pieces
1/2 lb
talapia, in small pieces
1/2 bunch
cilantro, fresh, chopped up
2 Tbsp
olive oil, extra virgin
1 pkg
corn tortillas (you can fry them if you want but i go with soft tacos or you can use taco shells if you want.


tomatos, cut up
1 bunch
green onions chopped up
1 to 2
avocados, cut into small chuncks
sour cream
mango peach salsa (it complements the fish nicely)
lettuce, shred

Directions Step-By-Step

if your fish is in filets you will want to cut it into small bite size pieces. In bowl combine cilantro and olive oil, add fish and toss it together and set in the fridge for a while. You can do this the night before if you like and chill it all night. Chop up tomatoes, onions, avocados and shred lettuce, set aside while you cook the fish as follows:
heat skillet over medium heat and add fish to hot skillet. Saute fish till it is completely cooked. Warm tortillas, and serve, just let your guest fix their tacos as they like them. Enjoy!
This dish is gluten free as long as you use corn tortillas.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Fish
Regional Style: Mexican
Dietary Needs: Gluten-Free
Other Tag: Healthy