There's an art to making the most perfect fish tacos!! And today, I'm sharing my secrets.
I know this because I've been on a mission for the last 10+ years eating all the fish tacos 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!
Curtido is that life changing cabbage slaw that you see on pupusas and today I'm throwing it on my favorite kind of fish taco! The fish on these is beyond simple. It's seasoned with a bit of salt and pepper and thrown on the grill and then doused with some freshly squeezed lime and orange juice to brighten things up once it's done. Add it to your list of incredible seafood tacos we've done here on WGC, you won't be disappointed.
Perfect Fish Tacos
Ingredients
For the Fish
- 1 ¼ pounds cod fish
- olive for for drizzling
- kosher salt and freshly cracked black pepper to taste
- ½ teaspoon red pepper flakes
- 1 lime
- 1 orange
- 8-10 corn tortillas warmed
- 1 recipe Guacamole
- 1 recipe Chipotle Salsa
For the Curtido
- â…“ head green cabbage shredded (about 1 cup)
- â…“ head red cabbage shredded (about 1 cup)
- 1 large carrot grated
- ½ yellow onion thinly sliced
- ½ cup apple cider vinegar or red wine vinegar
- ¼ cup water
- ½ teaspoon salt
- ½ teaspoon brown sugar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
Instructions
For the Fish
- Preheat an indoor or outdoor grill or cast iron skillet over medium high heat.
- Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes.
- 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.
- Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
- 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.
For the Curtido
- 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.
- Cover and refrigerate for at least 2 hours before serving.
Fish tacos are a big deal! They're my favorite kind of taco!
Grilled fish tacos are the best!
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!!
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).
Yum! These look delish - I need some of these soon!
Nice! Would love these for lunch today!
This is like the holy trifecta of tacos!!
Fish tacos are my favorite Mexican food!! Love the cabbage slaw!
I can't wait for summer to try all these great food and drink ideas!!!
Ohhh, these totally take me back to a little beach shack in Malibu that makes the best fish tacos! Craving a California summer now... and a stack of your scrumptious tacos! I've gotta try these, Gaby.
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!!
woot woot! happy to help 🙂 You'll have to let me know what you think! xx
These are my favorite thing on earth. In fact, now I think i have to make these tonight! love the cabbage slaw.
Fish tacos are the best!! Your version looks so fresh and full of flavor!!!
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!
Loving this, Gaby. And I can totally see this poolside with a margarita!