09/09/2026
Any 🐟 tacos!
One of my most repeated dinners because once you have the formula down, you can really use any fish you like. The key is keeping the toppings fresh, bright, crunchy, and a little spicy.
Notes-
🐟 Fish: My favorites are cod or halibut with a flour tortilla, or black sea bass or snapper with a corn tortilla.
🌶️ Salsa: Always two, one mild and one spicy.
🧅 Pickled: Pickled red onion + cabbage for something crunchy, tangy and fresh.
🥑 Avocado crema: Greek yogurt blended with avocado, jalapeño, cilantro + lots of lime.
🌽 Something charred: Charred corn is my favorite, but any grilled/roasted veg works.
🍋🟩 Citrus: Lots of extra lime wedges for serving.
🍉 Watermelon margarita: For two: 4 oz Teremana Tequila tequila, 2 oz Cointreau US , 2 oz fresh lime juice, 1½ oz agave + 1 cup fresh watermelon, blended and strained over ice and always with a Tajin USA rim.
To make the fish it’s important to pat dry → season generously → rub with olive oil → then bake.
I always do a mix of smoked paprika, sweet paprika, chili powder, garlic powder, onion powder, cumin, salt + pepper. Bake at 425°F for 10–14 minutes, depending on thickness. Finish with a squeeze of lime and flake into warmed tortillas and build each taco as you wish!
