Easy Tacos De Pescado Recipe

Name: Tacos De Pescado Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 Chopped Avocado; 2 Tablespoons Of Olive Oil; ¼ Teaspoon Of Sugar; 1 Teaspoon Freshly Grated Lemon Peel; ⅓ Cup Thinly Sliced Red Onion; ½ Teaspoon Chili Powder; 2 Tablespoons Chopped Fresh Cilantro; ¾ Teaspoon Ground Cumin; 1 Cup Daisy Cream.; 1 Pound Fresh Fish Fillets; 2 Tablespoons Freshly Squeezed Lemon Juice; 1 Cup Cabbage Mix; ½ Teaspoon Paprika; ½ Teaspoon Ground Black Pepper; ¼ Teaspoon Of Salt; ¼ Teaspoon Seasoned Salt; ½ Cup Chopped Tomato; 8 6- inch Flour Tortillas.

Recipe Pin

Beyond being just a meal, Tacos de Pescado represent a beautiful fusion of coastal simplicity and bold flavour. I remember stuffing my face with tacos that were filled with fish and creamy dressing at one party.

I could not stop thinking about them even weeks later. That is when I looked for fish taco recipes online and experimented with so many that I can’t even count on my fingers.

Born from the vibrant street food culture of Mexico’s seaside towns, these fish tacos are fresh, irresistible, and packed with flaky white fish, crisp cabbage, zesty lime, and creamy sauce.

Trust me, you will love this recipe as it has Mexican flavors so go on and try this recipe. Follow the complete recipe and get it done in no time, right in your kitchen.

Equipment Required

Custard Dish: I use a custard dish to make the marination.
Nonstick Skillet Medium-Sized: For me, a medium-sized skillet is perfect for grilling the fish.
Small Bowls: I usually use small bowls to prepare the cabbage mixture or combine the cilantro and tomato for the recipe.
Medium Bowl: I would suggest you use a medium bowl to make the daisy cream mixture.
Small Skillet: To warm the tortillas, I use a small skillet.

Tacos De Pescado Ingredients & Substitutions

Note: The ingredients in this recipe will make two servings. If you wish to make more or fewer, simply adjust the quantities accordingly.

1 Chopped Avocado
2 Tablespoons of Olive Oil: I suggest switching olive oil with avocado oil to get more depth in flavour.
¼ Teaspoon Of Sugar
1 Teaspoon Freshly Grated Lemon Peel: I usually use lime zest to add the Mexican touch.
⅓ Cup Thinly Sliced Red Onion: If I don’t have red onion, I go for white onions as they are just fine to add to the recipe.
½ Teaspoon Chilli Powder
2 Tablespoons Chopped Fresh Cilantro
¾ Teaspoon Ground Cumin
1 Cup Daisy Cream: If you want, you can even use sour cream.
1 Pound Fresh Fish Fillets: In my opinion, cod, halibut, or trout is perfect. However, you can even go for mahi-mahi or tilapia.
2 Tablespoons Freshly Squeezed Lemon Juice
1 Cup Cabbage Mix: Sometimes I use the homemade coleslaw.
½ Teaspoon Paprika
½ Teaspoon Ground Black Pepper
¼ Teaspoon Of Salt
¼ Teaspoon Seasoned Salt
½ Cup Chopped Tomato
8 6-inch Flour Tortillas: I would suggest using the corn tortillas to get gluten-free version.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
20 Minutes	10 Minutes	30 Minutes

How To Prepare Tacos De Pescado At Home

Step 1

Season the fish with paprika and seasoned salt.

Step 2

Further, add chilli powder and black pepper. Mix it well. Let the fish marinate for some time.

Step 3

Now, heat a pan and add oil. Once the pan is hot, add the marinated fish.

Step 4

Let it cook for 10 minutes.

Step 5

For coleslaw, in a bowl, combine shredded cabbage and sliced onion.

Step 6

Combine the tomatoes, cilantro and one tablespoon of lemon juice.

Step 7

Further, combine the Daisy Cream, one tablespoon of lemon juice, the lemon zest, and cumin.

Step 8

In the same cream mixture, add salt, black pepper and sugar.

Step 9

In a skillet, place a flour tortilla. Cook each side of the tortillas over medium heat for 1 minute, or until lightly golden brown.

Step 10

To assemble the tacos: Place about ⅓ cup of the cooked fish on the bottom of each flour tortilla. Top with about ¼ cup of the salad mix, 1 tablespoon of the tomato mixture, 1 heaped tablespoon of the lime salsa, and a few pieces of the sliced avocado.

Step 11

Your taco de pescado will be ready to enjoy.

Expert Tips That I Recommend

I prefer using fresh and firm fish like Cod or halibut for this recipe
I usually let the fish marinate for about 15 minutes.
Don’t make the mistake of overcooking the fish for more than 3-4 minutes.
Always assemble the tacos just before serving.
Before assembling, make sure to warm the tortillas so that they get a little soft.

FAQs About Tacos de Pescado

How do I make sure the fish does not break while cooking?

I usually use a non-stick pan or grill and avoid over-flipping the fish when cooking.

Is it okay to bake the fish instead of grilling?

Yes, you can bake the fish at 400°F (200°C) for 12–15 minutes until flaky.

Why are my tacos soggy?

Sometimes tacos get soggy because you let them stay for a long time after assembling them. Therefore, I make sure to assemble just before serving.

Can you make these tacos ahead of time?

Yes, you can these tacos ahead of time and store them in the refrigerator. Just cook everything separately, and you are good to go.

Nutritional Information Per Serving

Tacos De Pescado are super delicious, with the right notes from the sea. Well, you just need to keep an eye on your calorie intake. However, this recipe has a good amount of protein content.

Calories	380 kcal
Total Fat	10 g
Saturated Fat	4 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	2 g
Sodium	1071 mg
Carbohydrates	62 g
Potassium	194 mg
Dietary Fiber	5 g
Sugar	5 g
Protein	10 g
Cholesterol	25 mg
Vitamin A	74 IU
Vitamin C	3 mg
Calcium	187 mg
Iron	5 mg

I always make sure to add more to the nutritional value by customising the recipe. If you ask me, consuming these tacos in moderation would be a smart choice.

Recipe Variations For Different Diets

Gluten Free: I usually suggest using corn tortillas instead of flour tortillas to make the recipe gluten-free. Just check the label of the other ingredients to be extra sure.
Keto Friendly: I usually swap tortillas for lettuce wraps for my friends on a keto diet. Also, I make sure to use Greek yoghurt instead of Daisy Cream.

Storing This Recipe

Refrigeration: To store the fish tacos, I keep the fish, sauce, and toppings separately in airtight containers. Also, I suggest keeping the tortillas wrapped in foil and assembling the tacos before serving.
Freezing: I make sure to store the cooked fish separately in the freezer. Avoid freezing the cream sauce, avocado, or cabbage.

What To Serve With This Recipe

I really think pairing the Tacos De Pescado with Mexican Rice is a perfect option. Moreover, I love to serve some fried beans or maybe some grilled corn, which adds a nice smoky note.

Maybe you can enjoy it with Pico de Gallo or make some fresh Salsa to add the zingy notes.