Blog PostFish Tacos

June 30, 20180


Fish Tacos

These fish tacos are delicious, easy to prepare, and a light, yet satisfying choice for dinner.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Mexican
Servings 4 people


  • 8 corn tortillas
  • 1-1/4 lbs haddock
  • 1 tbsp lime juice
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 ripe avocados cut into small chunks
  • 2 cups coleslaw homemade or store-bought
  • 2 green onions sliced
  • fresh cilantro

Cilantro Lime Creama

  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1/2 cup fresh cilantro
  • 1 tbsp milk
  • 1 tsp sugar
  • salt and pepper to taste


  • Prepare the Cilantro Lime Crema by adding the sour cream, cilantro leaves, lime juice, milk and sugar to the bowl of a food processor. Pulse until the cilantro is very finely chopped and the mixture is smooth and creamy.
  • Season to taste with salt and pepper, blend again and transfer to a small serving bowl. Set aside.
  • Put the avocado chunks, slaw, scallions and cilantro leaves in small serving bowls as well. Set aside until ready to serve.
  • Preheat the broiler for 10 minutes and line the bottom of a broiler pan with foil. Coat thoroughly with nonstick spray. Note: if you don't want to heat your house you can opt to grill the fish on a grill pan on the barbeque.
  • Wrap the tortillas tightly in foil and place them in the oven while the broiler preheats. Remove and set aside after about 7 minutes.
  • Season fish on both sides with salt and pepper, then drizzle the olive oil and lime juice on top and rub it into the fish with the back of a spoon.
  • Transfer the fish to the prepared pan and broil (or grill) just long enough for it to turn opaque. Fish cut into chunks shouldn’t take more than 3 to 5 minutes, whole fillets will take longer depending on how thick they are.
  • For whole fillets, figure two minutes per side for each 1/2-inch of thickness and once cooked, break into chunks for serving.
  • Transfer cooked fish to a serving bowl or plate and let your guests assemble their tacos at the table.
  • Place a portion of fish in the center of each tortilla, top with coleslaw and chunks of avocado and scatter a few scallions and cilantro leaves on top. Drizzle with the Cilantro Lime Crema.

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