Fish Tacos

Print this recipe

Whole Fish Fillets are the best choice for fish tacos because of their firm. flaky texture, and mildly sweet flavor. In addition to grilling, you can cook this lean variety of fish by baking, broiling, frying, poaching or steaming.


  • 8 small (4 inch) tortillas
  • 4 tsp. garlic, minced
  • 1 T. lime juice
  • 1 T. lemon juice
  • 2 T. chopped cilantro
  • 1 lb. boneless, skinless white fish fillet (flounder, tilapia, Swai)
  • 1 tsp. black pepper
  • 1 c. shredded cabbage
  • 1/2 tsp. salt
  • 1 T. vinegar or lime juice
  • 1 tsp. cayenne pepper
  • 2 tsp. olive oil


  1. Preheat grill to medium heat or preheat your oven broiler. In a bowl combine the garlic, cilantro, lime and lemon juices. Add the fish and let sit for 15 minutes
  2. While your fish marinates, make your pickled cabbage by tossing shredded cabbage with salt, massaging so the cabbage starts to get soft. Toss with vinegar or lime juice.
  3. Remove the fish and discard the juices. Rub the fish with black and cayenne pepper and place on grill/broil each side for 2 minutes.
  4. Carefully remove the fish from the grill and let sit for 5 minutes. Meanwhile, warm the tortillas on the grill or over a gas burner for 30 seconds each side.
  5. Crumble the fish onto each taco evenly and top with the pickled cabbage. Serve with lime, crema, and your favorite salsa.