Fish tacos recipe

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  • 1 tablespoon olive oil
  • 1 teaspoon ancho chili powder
  • 1 lime juice
  • 1 teaspoon cumin
  • 1 jalapeño pepper, minced (optional)
  • 1–2 pounds (450–900 g) wild-caught fish of your choice—mahimahi, grouper, red snapper, cod, etc., cut into no bigger than 4-inch (10 cm) pieces
  • 1 tablespoon avocado or coconut oil
  • 1 head Bibb, iceberg or romaine lettuce, rinsed with leaves kept whole
How to Make It
  1. Combine the olive oil, ancho chili powder, lime juice, cumin, and jalapeño in a large bowl.
  2. Toss the fish into the marinade, and let sit for 15 minutes.
  3. Preheat a large skillet over medium high heat, and add avocado or coconut oil.
  4. Add the fish, cooking about 5 minutes per side or until fish is flaky.
  5. Break the fish into smaller, bite-sized pieces, and serve with Tastiest Slaw Ever, cilantro, tomatoes, and Chipotle Dipping Sauce.

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