¡Pescado Tacos!

IMG_2292¡Cada día es bueno para los tacos! (Everyday is good for tacos! 😉 ) Here’s an quick, delicious fish taco recipe that will leave you drooling for more. And if you’re like me and think fish tacos just aren’t completely without a spoonful of creamy, zesty coleslaw- here’s our recipe for that, too!


Taco dinners are always fun because it’s a create-your-own kind of meal, and who doesn’t like that? And somehow you can always manage to have room for at least 4 tacos, even if you jut ate.

Ingredients: (serves 2-4, depending on how much you love fish tacos)

  • 1 package taco sized tortillas or hard shells
  • 2 fish fillets; (about 16 oz) we usually use tilapia, above is cod. But choose the fish you like best.
  • coleslaw
  • 2 jalepenos, diced (optional topping)
  • siracha sauce, or any hot sauce
  • tartar sauce
  • guacamole
  • Tony Chachere’s Original Creole Seasoning
  • Maldon Sea Salt Flakes (this makes every dish pop! I may have a new favorite salt)
  • Pepper
  • Olive Oil

If you have a plank for your grill for cooking fish, get that out. Or you can use foil, like we did. Get 4 large pieces of foil, use one and make a grill plate for your fish. Repeat. Double line each with the remaining pieces of foil. Use more to sturdy if necessary. It’s like a little boat for your fish.IMG_2291

Warm up your grill. Season the fish (both sides) with salt flakes, pepper and Tony’s Creole Seasoning.  Put each fish in it’s own “boat”. Drizzle a little olive oil (not too much) on the fish. Put the “boats” on the grill. About 10 or until flaky. You may need to adjust time if using a grilling plank or different method.

Warm up your tortillas and you’re ready to start your fiesta. Enjoy!






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