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Fish Tacos

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Mexican


Fish Tacos was one of the staple food of the indigenous North American people specially those who live near the shore, a simple dish where they wrap their plentiful fresh seafood in stone-ground-corn tortillas.



Soft Taco

  • 6 pcs corn tortillas
  • cabbage, finely shredded
  • jalapeno, sliced
  • red onion, thinly sliced
  • chopped cilantro leaves, chopped
  • sour cream
  • mayonnaise
  • sweet chilli sauce (I find this really good)


  • 2 medium sized white flaky fish
  • 1/3 cup cooking oil
  • 1/2 tsp cayenne
  • 2 pcs jalapeno, finely chopped
  • juice from 1 lime
  • handful of fresh cilantro leaves, chopped
  • freshly ground black pepper
  • salt

Tomato salsa

  • 4 large tomatoes, chopped
  • 1 red chilli, finely chopped
  • 1 pc jalapeno, finely chopped
  • 1 tbsp oregano, finely chopped
  • 3 tbsp cilantro leaves, finely chopped
  • 1 red onion, finely chopped
  • 1 tsp minced garlic
  • salt
  • freshly ground black pepper
  • oil



  1. Mix together canola oil, cayenne, jalapeno, lime juice, cilantro and salt.
  2. Pour mixture over the fish and let it marinate for 20 minutes.
  3. Grill fish until cooked, roughly 5 minutes on each side, once cooked flake it using a fork.

Tomato Salsa

  1. In a bowl mix all tomato salsa ingredients together, lightly mash then set aside.


  1. Lightly grill corn tortillas.
  2. Fill them with cabbage, flaked fish, jalapeno, red onion and cilantro.
  3. Dress with sour cream, mayonnaise, tomato salsa and/or sweet chilli sauce.