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Fish Tacos

Author: Taming of the Spoon Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 4 servings


For the pico de gallo

3 ripe, firm tomatoes, quartered

1/2 medium white onion, quartered

1/2 large jalapeno pepper, seeded, cut into large pieces

1 cup loosely packed cilantro leaves

1 teaspoon salt

Juice of 1 lime

For the slaw

3 tablespoons mayonnaise

Juice of 1 lime

3 cups (half of one 6-ounce bag) coleslaw mix

Salt and freshly ground pepper to taste

For the fish

3 tablespoons olive oil

1 pound firm white fish fillets (such as cod or tilapia), skin and bones removed, cut into large pieces of equal thickness

1/2 teaspoon chili powder

Salt to taste

1/4 cup all-purpose flour

6 corn or flour tortillas, warmed until pliable

Chopped cilantro, for serving, optional

Lime wedges, for serving, optional


For the pico de gallo

Put tomatoes, onion, jalapeño, cilantro leaves, salt, and lime juice in a food processor and pulse 3-4 times. Scrape down the sides of the bowl. Pulse again until pico de gallo is at desired consistency, scraping down the sides after every 2-3 pulses.

Transfer pico de gallo to serving bowl and adjust salt and lime juice to taste. Let stand while making the slaw and fish.

For the slaw

Whisk the mayonnaise and lime juice together in a medium bowl until smooth. Add the coleslaw mix and mix well.

Season with salt and pepper. Let stand while cooking the fish.

For the fish

Heat the oil in a large non-stick skillet over medium heat until the oil is hot but not smoking.

Season the fish pieces all over with the chili powder and salt. Place the flour on a plate. Coat each piece of fish in the flour, shaking off the excess.

Add fish to the hot skillet and cook until golden brown on the bottom, 3 to 4 minutes. Turn and cook until golden brown on the second side and fish is cooked through, 3 to 4 minutes more, depending on type and thickness of the fish.

To serve

Place desired amount of slaw on a warm tortilla, top with fish and a spoonful of pico de gallo. Sprinkle with cilantro and a squeeze of fresh lime juice, if desired, and serve.


If you have watery tomatoes and the pico de gallo is holding a lot of liquid, transfer it to a strainer and let sit over the sink or in a bowl for several minutes. Re-adjust for lime juice and salt.


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