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Fish tacos

If your family members aren’t fish fans, substitute 1 lb. ground turkey or beef, sauteed with taco seasoning.

And a note about the “salsa”–it makes a tangy, fresh-tasting stand-alone side dish for summer picnics and barbecues.  5 simple ingredients stir together to make a delicious salad.  Or is it a salsa? You decide.

Fish tacos

Recipe by Betsy OwensCourse: MainDifficulty: Easy


Prep time


Cooking time



The ‘salsa’ makes a great, stand-alone salad side dish for grilled meats or summer picnics.


  • 3 5-6 oz. fish fillets (I use Costco’s frozen mahi fillets, thawed)

  • 1 Tbs. melted butter

  • 1 Tbs. Cajun or blackening seasoning (I like Cajun’s Choice Blackened Seasoning)

  • 8 soft taco shells (2 per serving)

  • 1 cup frozen corn kernels, thawed

  • 1 can black beans, drained and rinsed

  • 2/3 cup bottled salsa

  • juice of one lime

  • 1/2 cup chopped fresh cilantro

  • Toppings: shredded cheddar cheese, sour cream, lettuce/mixed greens


  • Make the “salsa”: in a medium bowl, stir together black beans, corn, bottled salsa, lime juice and chopped cilantro; set aside
  • Wrap tortillas in aluminum foil and heat in 350 degree oven for 10 minutes, or until warm.
  • Preheat grill pan or frying pan over medium-high heat.
  • Pat dry the fish fillets with paper towels. Brush each fillet, both sides, with melted butter.
  • Sprinkle Cajun seasoning on both sides of fillets.
  • Place fillets in pre-heated pan and cook until ‘blackened,’ about 2 minutes per side.
  • Remove fillets from pan to a plate and slice/cube.
  • When ready to serve, let each person create their own tacos, topping shells with sliced fish, salsa, greens/lettuce, shredded cheese, and sour cream.

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