Perfect Fish Tacos

There’s an art to making the perfect fish tacos!! And today, I’m sharing my secrets.

I know this because I’ve been on a secret mission for the last 10+ years trying to figure it out. It’s a tough job, but I’m happy to investigate on behalf of all of us. Fish tacos are a big deal. It’s really all about perfectly flaked fish with a hint of spice and citrus, guacamole (obviously), a smoky salsa and some kind of zippy slaw – in this case curtido!

Perfect Fish Tacos with Curdito - a cabbage slaw that is going to change your life!

Curtido is that life changing cabbage slaw that you see on pupusas and today I’m throwing it on my new favorite kind of fish taco! The fish on these is beyond simple. It’s seasoned with a bit of salt and pepper and throw on theĀ grill and then doused with some freshly squeezed lime and orange juice to brighten things up once it’s done.

Perfect Fish Tacos with Curdito - a cabbage slaw that is life changing!

While these are obviously pretty perfect for Cinco de Mayo, they also make so much sense on any day of the year! Especially one when it’s sunny, blue skies, hot and you’re hanging out poolside!

Perfect Fish Tacos

Yield: 8-10 tacos

Serving Size: 2 tacos

Ingredients

    For the Fish
  • 1 pound cod fish
  • olive for for drizzling
  • kosher salt and pepper
  • 1/2 teaspoon red pepper flakes
  • 1 lime
  • 1 orange
  • 8-10 corn tortillas, warmed
  • 1 recipe Guacamole
  • 1 recipe Chipotle Salsa
  • For the Curtido
  • 1/3 head green cabbage, shredded
  • 1/3 head red cabbage, shredded
  • 1 large carrot, grated
  • 1/2 yellow onion, thinly sliced
  • 1/2 cup apple cider vinegar or red wine vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes

Instructions

    For the Fish
  1. Preheat an indoor or outdoor grill over medium high heat.
  2. Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes.
  3. Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
  4. Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
  5. To assemble, place a few large pieces of the flaked fish into a warmed tortilla, Top with a spoonful of guacamole, a bit of salsa and 2 tablespoons of the curtido. Serve immediately.
  6. For the Curtido
  7. Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.
  8. Cover and refrigerate for at least 2 hours before serving.

Notes

The curtido needs to be made ahead of time - at least 2 hours. Once you've made it, it can stay in the fridge for up to 3 days.

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19 thoughts on “Perfect Fish Tacos

  1. Oh my goodness your timing is perfect. I actually searched your site for fish tacos last weekend. Now I’m so happy to see a great recipe!! I can’t wait to make it!

  2. I have to admit that I’ve never made fish tacos – I know, crazy – but I actually planned on making them Friday, although I had no idea quite where to start. I’m so glad to have this very timely post to help me figure it out!!

  3. oh my goodness, thank you for the curtido recipe!! that is like my favorite thing ever (and would be even more amazing on a fish taco).

  4. I’m making these this weekend. You just wait and see :) Thanks for doing all the hard work for us and putting this together, Gaby!!

  5. Wanted to let you know we did an extended family vacation this week and each family was responsible for making a dinner for the group one night. I made these fish tacos and your guac and everyone loved them. Thanks for an awesome & easy recipe!

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