Fish Tacos 3 ways!

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1 hour
2 minutes
Fish Tacos 3 ways!

Who doesn't love tacos? Fish tacos are a fresh treat. Though we suggest using cod for this recipe, you can change out the protein with other types of fish, shrimp, scallops, beef, chicken, pork, or even vegetarian! We also provided three delicious salsas for your inspiration. 

Quick, easy, and delicious! 


2 filets of cod (shrimp, black cod, scallops, or other white fish work)

4-6 tortillas

1 pack of Frontera key lime marinade

Sliced radish for garnish (optional)

For coleslaw

2 cups bok choy or cabbage sliced very thin

1 squeeze of lime

1 tablespoon fresh cilantro chopped

1/2 bunch of scallions sliced thin

1 pinch of cumin or chili powder (optional)

salt and pepper to taste.


For Avocado salsa

1 ripe avocado

2 tablespoons lime juice, freshly squeezed or white vinegar 

3 tablespoons fresh cilantro, chopped

½ Jalapeño chopped (optional)

salt to taste

For Pineapple salsa

2 cups tomatoes, chopped

1 cup of pineapple chopped fine 

½ onion, chopped

1 cloves of garlic, minced (optional)

½ Jalapeño chopped (optional)

2 tablespoons lime juice, freshly squeezed

3 tablespoons fresh cilantro, chopped

salt and pepper to taste

For Pico De Gallo

Follow this link to our recipe


Place your fish (or any protein you choose) in your key lime marinade and let sit in the refrigerator for 1-5 hours. 

Place a pan with oil on medium-high heat and sear your fish. Fish, particularly cod, as this recipe calls for cooks super quick. It should only need about 2 minutes per side, but cook until fully done. Remove fish and let cool slightly.

Slaw: To make the slaw add thinly sliced cabbage or bok choy. Thinly slice your bok choy and other ingredients. Toss lightly with a squeeze of lime juice, salt, and pepper. Add a little hot sauce if you want spice. 

To make the pineapple salsa, chop ingredients finely (or pulse in a food processor, but don't puree). Season generously with salt and pepper and set aside.

To make the Avocado salsa, same deal. Combine all ingredients in a food processor, but this time blend until smooth and creamy.

To make Pico De Gallo follow this link for instructions. 

In a 350 degree oven warm your tortillas for 2-3 minutes. They should be warm but not crispy at all.

Rinse and chop your cilantro and cabbage very thinly. 

Assemble your taco with tortilla, fish, top with your salsa of choice. Garnish with radish, cilantro, hot sauce, cojita cheese, and/or any other taco favorites you may enjoy! 


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