Fish Tacos

4 servings


35 minutes

active time

1 hour 45 minutes

total time


1 pound white flaky fish, such as mahi mahi or orata

1/4 cup canola oil

1 lime, juiced

1 tablespoons ancho chili powder

1 jalapeno, coarsely chopped

1/4 cup chopped fresh cilantro leaves

8 flour tortillas

Shredded white cabbage

Hot sauce

Crema or sour cream

Thinly sliced red onion

Thinly sliced green onion

Chopped cilantro leaves

Pureed Tomato Salsa, recipe follows

2 tablespoon peanut oil

1 small red onion, coarsely chopped

4 cloves garlic, coarsely chopped

4 large ripe tomatoes, chopped

1 serrano chile

1 jalapeno, sliced

1 tablespoon chipotle hot sauce

1 tablespoon Mexican oregano

1/4 cup chopped fresh cilantro leaves

Salt and pepper


Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.


Serving Size



418 calorie

Total Fat

20 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat



83 mg


502 mg

Total Carbohydrate

33 g

Dietary Fiber

3 g

Total Sugars

2 g


26 g

4 servings


35 minutes

active time

1 hour 45 minutes

total time
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