Recipe Detail

Tacos de Pescado (Fish Tacos)

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  1. 1 teaspoons - Onion powder
  2. 1 teaspoons - Garlic powder
  3. 1 teaspoons - Kosher salt
  4. 1 teaspoons - Fresh ground black pepper
  5. 1/2 teaspoons - Paprika
  6. 1/2 teaspoons - Harissa powder
  7. 1 teaspoons - Oregano
  8. 1 teaspoons - Parsley flakes
  9. 1 teaspoons - Fresh cilantro Minced
  10. 2 whole - Fresh tilapia fillets (abt. 6.5 oz.) Washed & split in half
  11. - Olive oil, as needed
  12. 1 whole - Large onion Diced
  13. whole - Corn tortillas Heated, for serving
  14. 1/2 heads - Fresh cabbage Thinly sliced
  15. 1 whole - Lime, juice to taste


1. If baking fish, heat oven to 375. If grilling, use wood chips for additional smoked flavor and prepare grill.

2. In a small bowl, mix onion powder, garlic powder, salt, pepper, harissa powder, oregano, parsley and cilantro. Set aside.

3. Wash and pat fry the fish fillets. Lay out on a flat baking pan. Carefully drizzle olive oil on both sides of the fish and rub the fish to cover all areas.

4. Sprinkle seasoning on both sides of fish and set aside.

5. If baking, sprinkle the diced onion on toop of the fish and bake for 10 min. on each side or until just done. Be careful while flipping fish. Fish is cooked when it is firm and white; do not overcook.

6. If grilling, onions should be cut into large rings and grilled on top of fish. Grill fish until just done.

7. Serve on heated corn tortillas and top w/ sliced cabbage. Drizzle lime juice over cabbage.


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