Perfect Fish Tacos

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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 from (@whatsgabycookin)

Perfect Fish Tacos

Author: Gaby Dalkin
5 from 3 votes
These Perfect Fish Tacos are truly an art. Simple ingredients and simple flavor combos result in the most perfect succulent and flavorful tacos we've made to date!
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course, Dinner
Cuisine Mexican
Servings 4 people


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

  • head green cabbage shredded (about 1 cup)
  • 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


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.


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.

Nutrition Information

Serving: 2tacos | Calories: 433kcal | Carbohydrates: 52g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 899mg | Potassium: 1640mg | Fiber: 14g | Sugar: 14g | Vitamin A: 4176IU | Vitamin C: 101mg | Calcium: 193mg | Iron: 3mg
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  1. Delicious! I didn't have all the ingredients but my husband said they were the best fish taco ever. Will make again. Thank you for sharing

  2. This looks delicious! I have salmon in my freezer waiting to be used, would salmon be a good or okay substitute for white fish here?

  3. 5 stars
    These were everything you want from a fish taco: fresh, light, and flavorful! So easy to make and tasted delicious! Will absolutely make again!

  4. 5 stars
    Needed a fish taco recipe on the fly - yes, I was late in planning dinner! Despite not having guacamole, an orange, or two hours to let the curtido sit- these fish tacos were delish! I have two picky teens and they LOVED it! Thanks for a great recipe! Can’t wait to make it again!

  5. Uber delicious. For the fish lovers in our home - we loved. For my non fish eaters, I seasoned the chicken the same plus garlic and topped with the lime/orange juice. The curtido was a super big hit! Thank you again for another successful meal!

  6. Something about fish tacos just makes everything better. Maybe it's the fact that I feel like I'm on a beach vacation, or maybe it's just that I eat myself into oblivion, but either way, these look like just what I need right about now!

  7. These sound delicious. I would like to serve them at a casual dinner party I'm hosting next month for 16 friends. I was planning on a Taco Bar (Shredded Chicken, Beef and Fish Tacos),
    Can I make the Fish earlier in the day and serve from a Chafing Dish with all the "trimmings"?

    1. I think you could make the other meats ahead of time - but I'd make the fish right before serving otherwise it won't be crispy on the outside!

  8. 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!

5 from 3 votes (1 rating without comment)

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