Mexican Style Fish Tacos

Name: Mexican Style Fish Tacos
Total time: 20 min
Yield: 1 serving
Cuisine: Mexican
Ingredients: 1 filet of white fish; 1 small corn tortilla; ½ jalapeño pepper, diced; 1 teaspoon of cumin powder; 1 teaspoon of chili powder; 1 teaspoon of olive oil; 1 Tablespoon of diced onion; 1 Tablespoon of minced cilantro; Salt, to taste

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20 minTotal time

EasyDifficulty

289kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

white fish Cod or haddock, in a similarly sized filet
corn tortilla A small flour tortilla
cilantro Flat-leaf parsley for a milder, fresh herbal note

Nutrition per serving

Estimated values for 1 serving, 289 kcal

Protein32 g

Carbohydrates20 g

Fat9 g

Fiber 3 g · Sugar 2 g · Sodium 500 mg

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Crunchy tacos filled with spicy fish and fresh vegetables, a perfect meal for a summer evening

Main Dish Mexican

Steps

Preheat oven to 400F.
Place fish filet on a baking sheet and season with salt, cumin powder, chili powder, and olive oil.
Bake for 10-12 minutes or until fish is flaky.
Heat up tortilla in skillet for a few minutes.
Place cooked fish and jalapeño in tortilla, season with onion and cilantro and enjoy!

Tips for Mexican Style Fish Tacos

The fish is ready when it separates into moist flakes; dry, firm flakes usually mean it has cooked too long.
A flexible fish spatula helps lift the delicate filet without breaking it.
Dice the jalapeño finely for more even heat, and remove its seeds for a milder bite.

Drink pairing

A crisp, dry rosé
Its bright, refreshing character complements the spicy fish and fresh vegetables without overwhelming them.

0% option: Sparkling water with lime

Storage

Refrigerate cooked fish and toppings within 2 hours and use within 3–4 days. Store components separately; reheat the fish until steaming hot, then assemble with fresh tortilla and vegetables.