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Fish Tacos - Dad's


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  • For the marinade and fish:
  • 1/4 cup Olive oil
  • 1 tablespoon Fresh lime juice
  • 1/4 teaspoon Chili powder
  • 1 tablespoon finely chopped garlic
  • 1/2 - 1 pounds bass catfish or other whitefish
  • For the salsa fresca:
  • 2 Ripe tomatoes seeded and chopped
  • 1/2 cup diced red onion
  • 1 Serrano chile seeded and diced
  • 1 tablespoons Cilantro finely chopped
  • 1 tablespoon Fresh lime juice
  • 1 tablespoon Olive oil
  • Salt and freshly ground pepper
  • For the chipotle cream:
  • 1 Chipoltle chili in adobo sauce finely chopped or squished
  • 1/2 cup Heavy cream
  • To serve:
  • 6 Corn or flour tortillas
  • 1 cup Shredded cabbage
  • Avocado Sauce:
  • 2 ripe avocados cubed
  • 1/2 cup sour cream
  • 1 clove garlic grated
  • Juice of 1 lime



Step 1

Marinate the Fish: In a glass or plastic bowl, stir together the olive oil, lime juice, chili powder and garlic. Add the fish and marinate for at least 30 minutes but not more than 2 hours.

Make Salsa Fresca: In a medium bowl, combine the tomatoes, onion, Serrano, cilantro, lime juice, olive oil and salt and pepper. Set aside for at least 30 minutes to allow flavors to blend.

Cook the Fish: Remove the fish from the marinade, sprinkle with salt and pepper and grill or pan fry until cooked through, about 2 minutes per side. Transfer the fish to a warm plate and cut into strips.

Heat the Tortillas: Wrap tortillas in a clean, wet dishtowel. Put the wrapped tortillas in a microwave oven and heat on high until hot and soft, 1-2 minutes.

To Serve: Put the fish, tortillas, salsa fresca, chipotle cream and cabbage in the center of the table so diners can make their own tacos.

Make the avocado sauce: Puree together the avocado, sour cream, garlic and the juice of the lime. Season the sauce with salt and pepper and set aside.


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