How To Make Fish Tacos

Originating in the Baja California state in Mexico, fish tacos are a fresh and healthy way to enjoy one of our favorite food groups. As much as we love steak, pork and chicken tacos, sometimes you just need something a little less heavy and fatty. Although you can have fried fish tacos and they’re absolutely amazing, this baked alternative helps keep the calories to a minimum without sacrificing on taste. We like to use mild tilapia and season it heavily with a lovely mix of cumin, coriander, paprika and garlic powder that gives the fish a nice kick. Feel free to add a bit of cayenne in there as well to up the fun factor! The main piece de resistance of this recipe is the cilantro-lime crema that brings out all the good flavors in the fish while adding a completely new dimension to the rest of the dish. Top them with some shredded cabbage and sliced avocado and wrap it all up with some warmed corn tortillas for a rockstar meal that can be done in 30 minutes.

P.s. this recipe is a great excuse to have the gang over for a taco night!

Follow along our online culinary class we show you how to make some delicious fish tacos with a zesty cilantro-lime crema for a South-of-the-Border meal everyone can agree on. This recipe has all the flavor and none of the calories!

Fish Tacos Recipe

Fish Tacos Ingredients:

1 pound white fish like snapper, tilapia, mahi mahi or cod
1 tbsp cumin
1 tbsp coriander
1/2 tbsp smoked paprika
½ tsp fine black or white pepper
½ tsp salt or more to taste
½ tbsp garlic powder
1 head purple or green cabbage, shredded
1 package corn tortillas

Lime Cilantro Sauce Ingredients:
1/3 cup fresh cilantro, chopped
6 tbsp Greek yogurt
1 tsp grated lime
1 tbsp lime juice
Pinch salt to taste
1 small garlic cloves, minced



1. Preheat oven to 425F.

2. In a small mixing bowl, combine all spices for fish well. Coat both sides of fish well and evenly with spice mixture.


3. Lightly grease a 9X11 baking dish with olive oil or cooking spray and place fish in, trying not to overlay as much as possible). Use two separate dishes if space is an issue. Bake for about 10 minutes.

4. While fish is baking, make cream sauce. Combine all ingredients in a small mixing bowl, mix well and set aside.

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5. Place in a bowl and shred fish into smaller pieces.

6. Put an even amount in each taco and top with shredded cabbage and cilantro lime sauce.

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Want to attend culinary school online? Check out Escoffier Online International Culinary Academy!



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