Tacos de Pescado Recipe – Mexican Special
Tacos de Pescado are a vibrant Mexican street food favorite featuring tender, spiced white fish fillets served in warm tortillas with a refreshing cabbage slaw. Seasoned with paprika, cumin, and chili powder, the fish is lightly pan-fried and finished with a squeeze of lime for brightness. The slaw, made with shredded cabbage, cilantro, and creamy mayonnaise or Greek yogurt, adds crunch and freshness. Perfect for quick lunches, casual dinners, or a festive taco night, these fish tacos deliver authentic Mexican flavors in a colorful, easy-to-assemble meal.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Fish:
- 500g (1 lb) white fish fillets (e.g., cod, tilapia, or snapper)
- 1tsp paprika
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and black pepper, to taste
- 1–2 tbsp vegetable oil or olive oil
- Juice of 1 lime
For the Slaw:
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 2 tbsp mayonnaise or Greek yogurt
- 1 tbsp lime juice
- Salt and pepper, to taste
Optional Sides & Toppings:
- For Assembly:
- 8 small corn or flour tortillas
- Lime wedges, for serving
- Optional toppings: sliced avocado, hot sauce, pico de gall.
Tacos de Pescado Instructions:
Season fish with paprika, cumin, chili powder, salt, pepper, and lime juice.
Heat oil in a skillet over medium-high heat and cook fish 3–4 minutes per side until cooked through and lightly browned.
Mix shredded cabbage, cilantro, lime juice, mayonnaise (or Greek yogurt), salt, and pepper to make slaw.
Warm tortillas briefly in a pan or oven.
Flake cooked fish into bite-sized pieces and place on tortillas.
Top with slaw and any optional toppings such as avocado or pico de gallo.
Serve immediately with lime wedges on the side.
Recipe Notes :
Fish Options: Use cod, tilapia, snapper, or any firm white fish for best results.
Slaw Variations: Add carrots, radishes, or jalapeños for extra crunch and flavor.
Tortilla Choice: Corn or flour tortillas work—warm before serving for flexibility.
Make Ahead: Slaw can be prepared in advance and stored in the fridge.
Serving Suggestions: Top with avocado slices, pico de gallo, or a drizzle of hot sauce; serve with lime wedges for extra zest.
