Fish Tacos

Grilled fish tacos with homemade pico de gallo, crema, cabbage and corn slaw

Mahi mahi, snapper, halibut, and cod all work in this dish, check the Monterey Bay Aquarium Seafood Watch for which fish are safe to eat right now. And, you can substitute shrimp for fish or make it vegan with tofu, just use the same spice blend and extra firm tofu.

Serve with a simple-to-make pico de gallo, guacamole and red cabbage, grilled corn slaw 

Fish Tacos

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tania Van Pelt


For the Fish Tacos

  • 1 tablespoon ground chipotle or chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Sea salt to taste
  • Ground black pepper to taste
  • pounds wild-caught firm white fish fillets like cod, mahi mahi, or red snapper, skinless
  • 12 white corn tortillas
  • ½ small green or red cabbage shredded
  • 2 tablespoons grapeseed oil
  • 5 radishes trimmed and sliced thin
  • 2 limes cut into wedges

For the Crema

  • ½ cup sour cream or full-fat goat or sheep milk Greek yogurt
  • 2 tablespoons mayonnaise
  • ¼ teaspoon ground chipotle powder
  • Splash of apple cider vinegar
  • 1-2 tablespoons water plus more as needed, to thin crema
  • Optional Hot sauce

Small batch pico de gallo

  • 2 large tomatoes diced
  • ¼ medium-sized white onion finely diced
  • 1 small jalapeño seeded, finely diced
  • 1 tablespoon fresh cilantro chopped
  • 2-3 tablespoons fresh lime juice
  • Sea salt to taste


  1. Prepare the pico de gallo. In a bowl combine the tomato, onion, jalapeño, and cilantro, stir, add the fresh lime juice. Stir all the ingredients in the lime juice. Season to taste with salt and add more lime juice, if needed.
  2. Whisk mayo and sour cream in a small bowl to blend. Add the apple cider vinegar, chipotle powder, and water, whisk until blended, add more water for desired consistency. Season to taste with salt, pepper, and hot sauce.
  3. Combine the spices and dried herbs in a bowl. Season the fish fillets with salt and pepper, then sprinkle them with the spice mixture. Set aside.
  4. If cooking on a stovetop, put a cast-iron skillet or pan on the burner at medium high heat. Add 2 tablespoons of oil to the pan and heat it until it begins to shimmer. Add the fish and cook until well browned and crisp, approximately 4 minutes per side. Remove from pan and slice into strips or simply break into pieces.
  5. If grilling, brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish.
  6. Fill tortillas with fish, cabbage, radishes and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.