Friday, May 4, 2012

Fish Tacos

On this eve of Cinco De Mayo I thought I'd share with you my family's own special recipe for fish tacos. It seems like fish tacos are becoming a standard in the dinnertime rotation for American families these days. Everyone has their own unique way of preparing them and I am glad to be able to share my own version here. This meal is definitely in the top 5 favorite dinners for my family.

This recipe is one that has evolved over the course of a few years. I have been tweaking it here and there to perfect the flavors and streamline the preparation. It's really, really good.

Fish Tacos
~serves about 4~

Note* I like to use tortillas that are a blend of corn and flour. You could just use corn tortillas if you can't find these, or even flour tortillas if you want to.

1 canned chipotle chile in adobo, minced
1/2 c. mayonnaise
about 2 T. fresh lime juice (or to taste)
pinch of salt
1.25 oz package taco seasoning
3 T. canola oil
1 1/2 lb. white fish fillets (I like to use tilapia)
15 oz. package (10 count) golden blend tortillas
15 oz. can black beans, drained and rinsed
1 1/2 c. frozen corn, thawed
1 romaine heart, shredded
thinly sliced red onion
cilantro leaves
chopped avocado
lime wedges
hot sauce of your choice

1. Make the sauce: In a small bowl combine minced chipotle, mayonnaise, lime juice and salt. Mix well. Refrigerate until serving. In a large bowl whisk together taco seasoning and oil until smooth. Add fish and coat thoroughly (using your hands works well). Set aside. In another small bowl mix together black beans and corn, set aside.

2. Preheat a large nonstick skillet over high heat. Toast the tortillas on the first side about 30 seconds until lightly toasted. Flip and cook on the second side about 10 seconds, until tortilla puffs up and browns. Stack tortillas and wrap in foil until ready to serve. Reduce heat to medium high and add fish, (you may need to cook the fish in 2 batches to keep from overcrowding the pan, if you do, wipe out the skillet between batches) cook 1-3 minutes per side of until fish is well browned and cooked through. (Time will vary depending on what type of fish you use.)

3. To serve. Take a tortilla, spread it with some sauce, top with some fish, black beans and corn, and additional garnishes. 


  1. I love fish tacos! And I never even thought to make them myself at home for some reason. Thanks for the inspiration!

    1. No prob, they are one of those recipes that are quick and easy. :)

  2. Awesome fish tacos! And they're super healthy too. Love the 'good' fat...I'm all about tossing avocado into pretty much everything :) Happy Cinco de Mayo!

    1. That is one of this things I love so much about fish tacos vs. traditional "taco night", so muc lighter ann healthier. Thanks for stopping by!

  3. Oh my gosh I'm loving all of your Cinco de Mayo inspired recipes!!
    Fish tacos look amazing too!!!

  4. We love fish tacos! like your addition of chipotle chile in adobo

  5. Your fish looks crispy, flavorful and perfect! I LOVE fish tacos. we enjoyed some fish tacos last night as well - we used white ruffy which turned out pretty well but didn't have the same char/crisp that yours does. Looks delicious!

  6. These look gorgeous! I've actually never tried fish tacos if you can believe it, I don't know why since I love fish AND tacos so it would seem like the obvious choice. So much healthier too!

  7. These tacos look so tasty! Lots of great flavors, yum.

  8. i love fish tacos--yours look delish!