Recipes from Arkansas to Malibu

Fish Tacos

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November 12, 2016

We love fish tacos!   Our friends, especially my friend Merlin, love fish tacos.   They are  easy to make, healthy, inexpensive, and wildly popular.  Any fish will do, but our favorite by far is salmon.  Halibut, swordfish, cod, or tilapia are also great.  It's your choice!

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 1 serving for every 1/3 to 1/2 pound fish


Salmon (or other excellent fish) - about 1/3 to 1/2 pound per person.

Cajun seasoning, Salt, and Ground Black Pepper

Cabbage (1 head is plenty for 8 servings)

Roma Tomatoes (1 tomato for 2 servings)

Ranch Dressing or Sour Cream


1 lime, plus 1/2 lime per serving

Avocados (1 avocado - 4 servings)

Corn Tortillas


1Make a cream sauce of 1 cup sour cream, 3 Tbsp Salsa, zest and juice of 1 lime, 1/2 tsp salt, and 1/2 tsp black pepper. Add a little hot sauce (Cholula or other) if you like.

2Mix together cabbage and tomatoes, add a little onion if you want. Dress with some of the cream sauce if you like. Refrigerate both cabbage mix and cream sauce.

3Cook salmon as per the grilled salmon recipe. The only difference is that you can add a lot more cajun spice in addition to lemon pepper. Don't be shy! Grilled salmon recipe:

4Prepare the tortillas by either (1) Heating them up on a griddle (very healthy), (2) Lightly frying them in canola oil, then resting on paper towels or hanging them in the oven over the oven rack (very awesome), (3) Wrapping in a paper towel and microwaving for 30 seconds.

5Cut up avocado into small slices.

6Lay out prepared fish, cabbage salad, cut up avocados, lime slices, cream sauce, and hot sauce. Let people make their own and go to town!


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