Prep time: 25 Mins
Cook time : 5 Mins
Total time: 30 Mins


1 pound fillets of lean white fish (tilapia, halibut, mahi mahi, snapper, cod)
seasoned with salt and freshly ground black pepper
2 teaspoons oil (vegetable or canola oil)
1 small lime, squeezed
1 minced garlic clove
1 1/2 tsp. chili powder
1 teaspoon cumin powder
paprika, 1/2 teaspoon
1/4 teaspoon cayenne pepper, optional
8 corn tortillas, white

Taco sauce for fish:
a half-cup sour cream
a third cup mayonnaise
1 small lime, squeezed
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon of salt
1 teaspoon Sriracha hot sauce (optional)

pique de gallo
The cheese Cotija
cabbage shredded
cilantro, fresh
wedges of lime
the red onion
spicy sauce (try siracha or valentina)


Season both sides of the fish with salt and pepper. v In a mixing bowl, combine the oil, lime juice, garlic, chili powder, cumin, paprika, and cayenne pepper.

Pour the marinade over the fish in a large ziplock bag. Allow the fish to marinade in the bag for 20-30 minutes.

Preheat the grill to medium-high. Brush the grill grates with oil and grill the fish filets for 3-4 minutes per side (cook time will vary depending on thickness of fish), flipping once.

Warm the corn tortillas for about 15 seconds on each side on the grill.

Transfer the fish to a plate and set aside for a few minutes before breaking into pieces.

Serve on warm tortillas with cabbage, pico de gallo, sauce, and any additional toppings desired.

Serve with authentic Mexican rice on the side.