Fish Tacos

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant fish taco recipe is a brilliant choice for a nutritious, high-protein meal that doesn't compromise on punchy Mexican flavours. By marinating flaky white fish in a blend of earthy ancho chilli, aromatic oregano and fresh jalapeño, you create a deeply savoury filling that pairs perfectly with the bright citrus notes of lime. The addition of quick-pickled red onions provides a sharp, crunchy contrast to the tender fish, making every bite feel light and balanced.

Ideal for a quick weeknight dinner or a relaxed weekend gathering, these tacos are incredibly versatile. You can use any firm white fish such as cod or haddock, which hold up beautifully in the frying pan. Serve them at the centre of the table with bowls of cool Mexican crema and homemade tomato salsa, allowing everyone to build their own perfect taco. It is a fresh, wholesome way to enjoy a taste of coastal Mexico at home.

Ingredients for Fish Tacos

1/2 rödlök, tunt skivad
About 350ml red wine vinegar
60ml olivolja
1 1/2 teaspoons ancho chilli powder
1 1/2 teskedar torkad oregano
1/2 teskedar malen kummin
1/4 cup lightly packed fresh coriander leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
450g flaky white fish (such as mahi mahi or cod), cut into 4 pieces
Salt
8 fresh corn tortillas
Mexican crema, homemade or store-bought
Fresh Tomato Salsa
2 limes, cut into quarters

How to make Fish Tacos

Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Pour the olive oil into a small bowl and add the ancho chilli powder, oregano, cumin, chopped coriander, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.

To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the centre of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.

Garnish with lime wedges and coriander sprigs.

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