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
For the Fish
- 1 1/4 pounds cod fish
- olive for for drizzling
- kosher salt and freshly cracked black pepper to taste
- 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 (about 1 cup)
- 1/3 head red cabbage shredded (about 1 cup)
- 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
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.
Loving this, Gaby. And I can totally see this poolside with a margarita!
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!
Fish tacos are the best!! Your version looks so fresh and full of flavor!!!
These are my favorite thing on earth. In fact, now I think i have to make these tonight! love the cabbage slaw.
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
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 can’t wait for summer to try all these great food and drink ideas!!!
Fish tacos are my favorite Mexican food!! Love the cabbage slaw!
This is like the holy trifecta of tacos!!
Nice! Would love these for lunch today!
Yum! These look delish – I need some of these soon!
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).
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!!
Grilled fish tacos are the best!
Fish tacos are a big deal! They’re my favorite kind of taco!
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!
yay!! love that 🙂 thanks! x
Lots of yummy flavors in that curtido recipe!
Yum! Fish tacos are always a good option!
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”?
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!
This sure does sound like the PERFECT taco!!
I am looking forward to trying these tacos asap!
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!
I LOVE a good fish taco- I have to try these out!
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!
Can I use Talapia vs. Cod? I am planning on using this for a camping trip (30 people). thanks
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!
So happy to hear it!!
These were everything you want from a fish taco: fresh, light, and flavorful! So easy to make and tasted delicious! Will absolutely make again!
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?