There's an art to making the most perfect fish tacos!! And today, I'm sharing my secrets.
Table of Contents
Why I Love This Recipe
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.
Ingredients & Substitutions
For the Fish:
- Cod Fish
- Olive Oil
- Kosher Salt
- Black Pepper
- Red Pepper Flakes
- Lime
- Orange
- Corn Tortillas
- Guacamole
- Chipotle Salsa
For the Curtido:
- Green Cabbage
- Yellow Cabbage
- Carrot
- Yellow Onion
- Apple Cider Vinegar or Red Wine Vinegar
- Water
- Salt
- Brown Sugar
- Dried Oregano
- Red Pepper Flakes
*For a full list of ingredients and instructions please see recipe card below.
How to Make Perfect Fish Tacos
Step 1: Preheat an indoor or outdoor grill or cast iron skillet over medium high heat. Drizzle the cod fish 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.
Step 2: 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.
Step 3: 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.
Step 4: Cover and refrigerate for at least 2 hours before serving.
Step 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.
How to Store Fish Tacos
You can store leftover fish for another day. Reheat the fish and assemble the tacos as we did in Step 5 above.
Tips & Tricks
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.
FAQs
Can I use the curtido on other things?
Yes, you can use it for other tacos, bowls and even as a side salad.
Can I use another fish?
Yes, tilapia, mahi mahi area ll good fish. You can also check out my salmon tacos recipe.
Similar Recipes
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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
- ⅓ head green cabbage shredded (about 1 cup)
- ⅓ 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.
I made these tonight, and they were devoured. I don't think I used enough lime, but they were incredibly scrumptious. I served with your esquitos (mexican corn salad) which was also inhaled. I look at no other recipe sites now; only yours.