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Fish Tacos


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  • 3 tablespoons chopped fresh cilantro leaves
  • 2 garlic cloves minced
  • Juice of 2 limes
  • 1/2 cup orange juice
  • 2 ounces tequila
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chili powder
  • 1 pound fresh fish fillets
  • 1/4 cup diced red onion
  • 8 medium flour tortillas warmed
  • 2 cups shredded romaine or iceberg lettuce
  • 1 cup grated jack cheese
  • 1 ripe avocado diced
  • 1 cup diced fresh tomato


Servings 4


Step 1

In a large bowl, combine first 7 ingredients. Cover and refrigerate for 30 minutes.

Remove fish from marinade and discard marinade. Cook fish either on barbecue, in skillet or under broiler.

Break cooked fish apart into small chunks. Place an equal portion of fish into each tortilla. Top with remaining ingredients.

This recipe yields 4 servings, 8 tacos.

This is a great recipe to try on someone who prefers not to eat fish. The flavor is not unlike a taco made from seasoned chicken. The recipe specifies warm soft flour tortillas, but crispy corn tortilla shells work well also. Do be careful not to overcook your fish. Overcooked fish always tastes dry and often rubbery.

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