Cinco De Mayo is next Friday and if you know anything about me then you know that Mexican food is my number 1 love. Jamie and I go for Mexican at least 3 times a month and make Mexican-inspired food at home on a regular basis, so as you can imagine, Cinco De Mayo is my idea of the perfect day. I’ve made the fish tacos that I’m sharing here today a million times at home and let me tell you, they are so darn fresh and flavourful! I’m shocked that I haven’t gotten around to sharing this recipe yet but it’s probably because I can’t stop myself from eating the tacos before I’ve had the chance to take photos of them. I promise you, if you like fish tacos then you will LOVE these. In my opinion, this is the best fish taco recipe ever!
The Best Fish Tacos
2017-04-24 20:25:01
Serves 4
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
For the Fish Marinade
- 4 large pieces of fresh or frozen white fish (I typically use Basa)
- 1 Jalapeno, sliced
- Juice + zest of 1 large lime or 2 small limes
- salt and pepper to tase
- 1/4 tsp cayenne pepper (optional)
Toppings
- Tortillas (I used white flour but you can use corn if you like!)
- Shredded red cabbage
- Grape tomatoes, sliced
- Mangos, chopped
- Jalapeños, sliced
- Red onions, chopped
- cotija or feta cheese
Sour Cream Crema
- 3 tbsp sour cream
- 2 tbsp mayonaise
- Zest + juice of 1 small lime
- 1/4 tsp cayenne
- salt + pepper to taste
For the Fish
- Place fish, lime juice, zest, salt and pepper into a ziplock bag, close and marinate for at least 20 minutes
- Cook fish in pan over medium heat, it will easily pull apart when it is fully cooked through.
To Assemble
- Place fish on tortillas and add toppings. I added my crema into a squeeze bottle and squeezed my desired amount it on top.
- Serve with lime
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