Tacos de Pescado (Fish Tacos)

It’s a fiesta and you’re invited! We’ll have a zesty plate (or two) of my Tacos de Pescado (Fish Tacos)! A highlight of the “Fiesta Mexicana” chapter of The Infinite Feast cookbook, it’s one of my very tastiest recipes—a healthy way to celebrate the flavors of Mexico.


From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook!

Tacos de Pescado (Fish Tacos)

Makes 8 servings


Pan-seared fish with a delicious slaw. One of my FAVORITE recipes.


1 cup sour cream

2 teaspoons chili powder

1/2 teaspoon garlic powder


1 large cucumber, peeled, seeded, thinly sliced (about 1 1/2 cups)

1 red onion, thinly sliced (about 2 cups)

2 tablespoons pickled jalapeño slices, minced

1/2 small green cabbage, cored and sliced thin (about 4 cups)

1 large beefsteak-style tomato, seeded and chopped


1/4 cup orange juice

3 tablespoons lime juice

1/4 cup apple cider vinegar

1/2 teaspoon salt


1 1/2 pounds mahi mahi or cod, cut in 1 1/2-inch square pieces (about 24 pieces)

2 tablespoons Old Bay seasoning

Twelve 6-inch corn tortillas

2 to 3 tablespoons canola oil

1 almost ripe avocado, diced


Crema: Stir together sour cream and 2 teaspooons chili powder, garlic powder, chill.

Slaw: Combine cucumber, onion, jalapeño, cabbage, tomato, chill.

Dressing: Whisk together orange juice, lime juice, vinegar, salt, chill.


Heat oven to 300°F. Divide 12 tortillas into 2 foil-covered packages and heat for 10 minutes when oven is ready.

Season fish with Old Bay, tossing to coat. In large cast iron skillet or other heavy pan, heat 2 tablespoons oil. Cook each piece, all sides, about 4 minutes total, don't crowd pan. Set aside and keep warm.

Fill a tortilla with fish and avocado, top with sour cream, add the salad and drizzle top with dressing. You won't be able to eat just one!

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