Fish Tacos

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Just in time for your Cinco de Mayo celebrations!

In the past couple of years I have learned to love fish tacos. They never sounded appealing to me (not sure why since I love fish and I love tacos), but when I decided to be adventurous and try them I realized how delicious they are. And now I try them everywhere! I also have discovered how incredibly easy they are to make at home. 

Opting to grill or bake the fish in the oven (instead of frying) makes it a bit on the healthier side - plus it’s much easier and less of a clean up!

Fish Tacos

Fish Tacos

Yield: 6 servings
Author:
Whether it’s Taco Tuesday or Cinco de Mayo, these Fish Tacos are the BEST! Perfectly marinated fish tucked into a warm tortilla, and loaded with all your favorite goodies… it's basically heaven in fish taco form!

Ingredients

Marinade
  • 1/4 cup extra virgin olive oil
  • 2 tbsp distilled white vinegar
  • 2 tbsp fresh lime juice
  • 2 tsp lime zest (make sure those limes are organic!)
  • 1 1/2 tsp honey
  • 2 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder (I used Ancho chili powder)
  • 1 tsp seafood seasoning (we have a Mediterranean Seafood Rub that I used)
  • 12 tsp ground black pepper
  • 1 tsp hot pepper sauce *optional (I left out because I’m not always a fan of spicy food, but I’m sure it’d be a great addition)
  • 1 pound Haddock fillets, cut into chunks (Tilapia, Mahi-mahi or another white fish of your choice will work)
Dressing
  • 1 (8 oz) container sour cream (I use Nancy’s sour cream)
  • 2 tbsp fresh lime juice
  • 2 tsp lime zest
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/2 tsp seafood seasoning (we stock it in bulk herbs & spices)
  • salt & pepper to taste
  • 1/2 cup adobo sauce from chipotle peppers* optional (I left this out because I didn’t have it, but it would add a nice smokey chipotle flavor and also a bit of a kick)
Toppings
  • 1 (10 oz) package tortillas (Pro tip: use local corn tortillas from Tortillería Pachanga. They are authentic and so delish! Find them in both stores!)
  • 3 ripe tomatoes, seeded and diced
  • 1 bunch cilantro, chopped
  • 1 small head cabbage, cored and shredded
  • 2 limes, cut in wedges
  • Avocado

Instructions

  1. Make the marinade. Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce (if using) in a bowl until blended. Place the fish in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  2. Make the dressing. Combine the sour cream and adobo sauce (if using) in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover and refrigerate until needed.
  3. Preheat oven to 350ºF (175 degrees C).
  4. Remove fish from marinade, drain off any excess marinade and discard. Bake fish on a rimmed cookie sheet for 9-11 minuted, or until it easily flakes with a fork. *Fish can also be grilled.
  5. Assemble tacos. Place fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, avocado and cabbage. Drizzle with dressing. Tuck and roll up tortillas, then garnish with lime wedges.

Notes

Serve tacos with some rice & beans for a delicious meal!