Fish Tacos


Sauce Ingredients:

Slaw Ingredients:

Fish Ingredients:

Sides to Serve With Fish Tacos:


  1. In a large bowl, combine sour cream, lime juice, salt, pepper, cumin, chili powder, cabbage, cilantro, scallions, and chopped jalapeño.
  2. In a large skillet (a cast iron skillet works best), heat canola oil and add the 4 halved jalapeños.
  3. Lightly salt and pepper fish fillets.
  4. Put flour on a plate and dredge fillets in it.
  5. Place fish in hot skillet and brown on each side; 2 to 3 minutes per side.
  6. Brown the jalapeños on each side turning at the same time you flip the fish fillets.
  7. Prepare tortillas for steaming, plan on 2 to 3 tortillas per person.
  8. While the fish cooks, steam the tortillas. For a slide show of this process see how to steam tortillas in the techniques section of my cookbook.
  9. Halve and quarter the 2 limes. Place in a small serving dish.
  10. Remove the fillets and jalapeños from the skillet and serve immediately.
  11. To make a taco, fill tortilla with fish. Squeeze some lime juice over the fish. Top fish with coleslaw mixture. Add a few grilled jalapeños and serve.
  12. If you like you can add homemade Mexican rice (optional) and refried beans (optional) to your fish taco or just serve on the side.


If you are more partial to beef or chicken tacos, try my recipes for Beef Tacos with Caramelized Onions or Chicken Tacos with Caramelized Onions the next time you want a great Mexican meal.

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Recipe adapted from Food Everday: Great Food Fast, by Martha Stewart Living Omnimedia, Inc. New York: Clarkson Potter Publishers (2007).