Fish Tacos (Tacos de Pescado)


Many dishes that originate in the Yucatán peninsula--between the Caribbean Sea and the Gulf of Mexico--take advantage of the seas' bounty. Don't marinate the fish more than 30 minutes; if it sits much longer, the acidic lime juice will "cook" it.

Fish Tacos (Tacos de Pescado)
Prep Time:
25 mins
Marinate Time:
30 mins
Bake Time:
10 mins
Broil Time:
8 mins
Total Time:
1 hrs 13 mins


  • 1 pound fresh or frozen firm-flesh fish fillets (such as halibut or salmon), about 1 inch thick

  • ¼ cup tequila, lime juice, or lemon juice

  • 2 tablespoon lime juice or lemon juice

  • 1 fresh jalapeño or serrano chile pepper, seeded and finely chopped

  • 2 clove garlic, minced

  • ¼ teaspoon ground cumin

  • 1 ½ cup shredded lettuce

  • 24 4-inch corn tortillas or eight 8-inch flour tortillas

  • 1 cup chopped red or green sweet peppers (2 small)

  • 1 red onion, halved and thinly sliced

  • Snipped fresh cilantro (optional)

  • Mango or papaya slices (optional)


  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a shallow dish. For marinade, in a small bowl stir together tequila, lime juice, chile pepper, garlic, and cumin. Pour marinade over fish. Cover and marinate in the refrigerator for 30 minutes, turning fish occasionally.

  2. Meanwhile, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.

  3. Preheat broiler. Drain fish, discarding marinade. Pat fish dry with paper towels. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes. Using a wide spatula, carefully turn fish. Broil for 3 to 7 minutes more or just until fish flakes easily when tested with a fork.

  4. Using a fork, break broiled fish into 1/2-inch chunks. To assemble tacos, divide lettuce among warm tortillas, placing lettuce on one half of each tortilla. Top lettuce with fish chunks, sweet peppers, and red onion. Fold tortillas in half over filling. If desired, serve with cilantro and/or mango slices.


To grill the fish, place fish fillets in a well-greased wire grill basket. For a charcoal grill, grill on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in grill basket over heat. Cover and grill as above.)

Nutrition Facts (per serving)

276 Calories
5g Fat
34g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 276
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 22mg 7%
Sodium 314mg 14%
Total Carbohydrate 34g 12%
Total Sugars 1g
Protein 21g
Vitamin C 0.8mg 4%
Calcium 111.1mg 9%
Iron 2.5mg 14%
Potassium 539mg 11%
Folate, total 60.5mcg
Vitamin B-12 2.2mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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