Friends, I’m so excited to share my vibrant Fish Tacos Fiesta recipe with you all today! As someone who grew up in Southern California with the sun on my back and sand between my toes, fish tacos hold a special place in my heart. Now at Food and Meal, I strive to keep that breezy, beachside spirit alive by developing recipes packed with fresh, bold flavors.
When I first started playing around with fish taco ideas in the test kitchen, nostalgia instantly washed over me. I fondly remembered my family’s weekend trips to our favorite taco shack by the pier, where I would greedily devour lightly fried white fish, creamy cabbage slaw, pico de gallo and a squeeze of lime wrapped up in warm corn tortillas. Pure happiness.
I aimed to recreate some of that joy and childhood wonder in this Fish Tacos Fiesta recipe. Each component sings with sunny citrus zest, crunchy textures and plenty of spice. Crispy white fish gets nestled into charred corn tortillas along with chunky pineapple salsa, jalapeño crema and shredded purple cabbage for a tasty contrast in flavors and colors. It’s everything I love about traditional fish tacos with an extra pop of vibrancy and fun.
Fish Tacos Recipes
Fish Tacos
Equipment
Ingredients
- 1/2 red onion sliced
- 1/2 cup red wine vinegar
- 1 tablespoon honey
- ¼ cup olive oil
- 1½ teaspoons chile powder
- 1½ teaspoons oregano dried
- ½ ground cumin
- ¼ cup cilantro leaves lightly packed fresh, chopped, and more for garnish
- 1 jalapeno stemmed and chopped (optional)
- 4 halibut steaks or other flaky white fish such as mahi mahi
- ½ tsp salt
- Juice of 1 lime and more lime cut into quarters
- 8 corn tortillas fresh
- Mexica crema
- Tomato salsa Fresh or store bought
Instructions
- Place the sliced red onion in a bowl and add 1/2 cup red wine vinegar and one tablespoon honey. Allow to marinate for at least 30 minutes.
- To prepare the halibut marinade, pour the olive oil into a small bowl and add the chile powder, oregano, cumin, chopped cilantro, jalapeño and the lime juice. Mix well.
- Place the fish filets in a shallow dish and coat well with the marinade on both sides. Let the fish marinate for 20 minutes.
- Heat an outdoor or indoor grill (I use a grill over my stove).
- Grill the halibut steaks 3-4 minutes per side depending on thickness.
- You can check how cooked the steaks are by lightly pressing down on the top of the fish. When you feel it is starting to get firm, you can remove from the grill.
- To heat the tortillas place 4 on a microwave-safe plate and cover with a damp paper towel. Microwave for 30-45 seconds. Repeat with remaining tortillas.
- Garnish with cilantro leaves, lime quarters, and serve with Mexican crema, and fresh salsa.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Baked Fish Tacos
Elevate your dining experience with the delightful simplicity of Oven-Baked Fish Tacos. Begin by preheating your oven to a tantalizing 425°F (220°C) and prepare a baking sheet with parchment paper or a light coating of grease. In a shallow bowl, create a flavorful breadcrumb mixture by combining panko breadcrumbs, olive oil, chili powder, paprika, garlic powder, salt, and pepper. Dip each fish fillet into this aromatic blend, ensuring the breadcrumbs adhere, and place them gracefully on the awaiting baking sheet.
Allow the oven to work its magic for approximately 12-15 minutes, transforming the fish into a flaky, golden brown masterpiece. As the fish bakes, craft a refreshing slaw by tossing together coleslaw mix, mayonnaise, apple cider vinegar, honey, salt, and pepper. Set this crisp and vibrant slaw aside for the final touch.
In parallel, prepare a zesty sauce in another bowl by whisking together Greek yogurt, lime juice, lime zest, chopped cilantro, salt, and pepper. Adjust the seasoning to your liking, infusing the sauce with a burst of citrusy freshness.
Warm flour tortillas to perfection in the oven or a skillet, creating a tender base for your culinary creation. Assemble the tacos by placing a generous spoonful of the slaw on each tortilla, crowned with a succulent baked fish fillet. Drizzle the lime yogurt sauce over this symphony of flavors, and your Oven-Baked Fish Tacos are ready to take center stage.
Serve these delectable tacos piping hot, and for an extra burst of freshness, garnish with additional cilantro or a lime wedge. Each bite is a harmony of textures and tastes, promising a delightful journey for your palate.
Tips for making Fish Tacos
Cooking Tips
When battering and frying the fish, make sure your oil is nice and hot. This will help the batter get ultra crispy and golden brown without absorbing too much grease. I like to use a thermometer to check that my oil temp reaches 350-375°F. And don’t overload the pan with too many pieces at once. Overcrowding leads to steaming instead of frying.
Take care not to overmix the spicy jalapeño crema. The goal is to have little flecks of jalapeño dispersed throughout rather than turning the whole thing green. And feel free to tweak the heat level by adding more or less jalapeño to suit your tastes. I love the combination of cooling, herby crema with those pops of heat.
When building your tacos, don’t be afraid to layer on the toppings! The crispy fish, sweet pineapple salsa, spicy crema, and crunchy purple cabbage all complement each other beautifully. Just be sure to warm up your tortillas first so they don’t crack.
Serving Suggestions
Transform your dining experience into a Fish Tacos Fiesta by exploring the vibrant fusion of flavors with complementary recipes from Food and Meal’s diverse offerings. Begin with a tantalizing appetizer like Spam Musubi, adding a touch of uniqueness to the fiesta. The savory richness of Lamb Keftas or the exotic appeal of Dragon Roll sushi provides an enticing contrast to the freshness of the fish tacos.
For a harmonious blend of textures, consider pairing your Fish Tacos Fiesta with the crispiness of Tempura Sauce, creating a delightful symphony of flavors. Alternatively, the comforting warmth of a bowl of Soft Tofu Stew or the spicy kick of Spicy Octopus introduces a variety of taste experiences, elevating your fiesta to a culinary adventure.
Embrace the cultural diversity of flavors with a side of Irish Coffee or explore the comforting textures of Rolled Omelet to complement the fish tacos. Each bite becomes a celebration as you weave together the rich variety of recipes, turning your dining table into a fiesta of culinary delights. Discover the perfect combination that suits your taste buds, making your Fish Tacos Fiesta an unforgettable feast for family and friends alike.
FAQs of Fish Taco
- Can I use frozen fish for Fish Tacos?Absolutely! Just ensure the fish is thawed and pat it dry before seasoning and cooking.
- How can I make my slaw less spicy?To reduce spiciness, omit or reduce the amount of chili powder or hot sauce in your slaw dressing.
- What’s the best way to reheat leftover Fish Tacos?Reheat them in the oven at 350°F (175°C) for about 10 minutes or until warm. Avoid using the microwave to maintain crispiness.
- How long can I store leftover Fish Tacos?Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, they are best enjoyed fresh.
- Can I use a different type of fish for my tacos?Of course! While white fish is commonly used, you can experiment with salmon, shrimp, or even grilled vegetables for a unique twist on Fish Tacos.
Conclusion
As I wrap up this vibrant Fish Tacos Fiesta recipe, I hope you’re inspired to gather your familia and host a fiesta of your own! Dig into crispy, citrusy fish tacos alongside all the colorful fixings—pineapple salsa, purple cabbage, jalapeño crema and more. Don’t be afraid to customize these tacos to suit your tastes too. Add mango, avocado, queso fresco or any of your other favorite taco toppings.
And if you’re craving more south-of-the-border flavor, be sure to explore Food and Meal for even more Mexican cuisine. We’ve got tacos and enchiladas galore, hearty burrito bowls, spicy salsas, creamy guacamoles, and so much more. Our test kitchen is always whipping up fresh takes on classic Mexican dishes from tacos al pastor to churros.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.