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5 from 1 vote

Perfect Fish Tacos

Servings: 8 -10 tacos
Author: Gaby


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


For the Fish

  • Preheat an indoor or outdoor grill 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.


Serving: 2g