Best Fish Tacos

Easy fish tacos full of flavor with pico de gallo, shredded cabbage, avocado, queso fresco and a special homemade hot sauce.

recipe
About Recipe
Best Fish Tacos

Easy fish tacos full of flavor with pico de gallo, shredded cabbage, avocado, queso fresco and a special homemade hot sauce.

Ingredients :
  • Fish Taco Marinade
  • 12 ounces cod fillets
  • 1/3 cup Canola oil
  • 3 tablespoons lime juice
  • 1/2 teaspoon ancho chili powder
  • 2 tablespoons water
  • 1 teaspoon honey
  • Fixings
  • 1 cup pico de gallo
  • 2 limes cut into wedges
  • 1 cup queso fresco crumbled
  • 1 cup sour cream optional
  • 1 cup red cabbage , shredded
  • 2 avocados pitted and thinly sliced
  • Fish Taco Sauce
  • 1 teaspoon hot pepper sauce such as Texas Pete
  • 1/3 cup white vinegar
  • 1/3 cup cider vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon sea salt salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon black pepper
  • Spiced Tortillas
  • 12 small corn or flour tortillas
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon cumin
  • Dash of fine sea salt
Directions :

  1. Fish:

  2. Wash and pat dry the fish.

  3. Combine the canola oil, lime juice, ancho chili powder, water and honey in a shallow baking dish or pie plate. Add the cod and place in refrigerator for 15 minutes. Flip to other side and return to refrigerate for additional 15 minutes.

  4. Coat a frying pan with cooking spray and heat over medium heat. Place the cod fillets in the pan, 3 minutes on each side, or until they flake easily with a fork. Remove from pan and slice in ½ thin strips.

  5. Taco Sauce:

  6. Make the signature fish taco sauce by combining hot sauce, white vinegar, cider vinegar, brown sugar, cayenne peppers, ancho chili powder, salt and pepper. Whisk well and set aside.

  7. Tortillas:

  8. Wrap the tortillas in aluminum foil and place in oven on low heat to warm. You can also heat up a small amount of oil in a large frying pan and heat them on either side for 20 seconds. Don’t go too long or else they will crisp instead of being flexible.

  9. Combine the extra virgin olive oil in a small bowl and whisk with cumin and fine sea salt. Baste onto corn or flour tortillas before assembling.

  10. Assemble:

  11. To serve you can place in an assembly line along a counter for guests to make their own or you can place a strip or two of fish, shredded cabbage and a slice of avocado in each tortilla and then place the other fixings on the side. Drizzle hot sauce in the taco or place a small bowl on each plate for dipping. These can get messy- you’ll be tempted, but don’t put too much in one taco! Garnish with lime wedges, squeeze on top of tacos.

  12. If you liked this recipe, make sure to come back and let us know in the comments or staring ratings.

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