When it comes to Mexican cuisine nothing is more satisfying than a recipe for fish tacos. So delicate and bursting with natural seafood flavors and those you infused at the time of cooking, in a marinade or selections of homemade salsas applied, just before enjoying. There are many choices when deciding on a recipe for fish tacos and coming up with the right amount of heat and Mexican flavors for your guests. These fish tacos would be great for a poolside brunch buffet or served with cold gazpacho and Margaritas on the beach at sunset.

You will need the following:

Mix for marinade:

  • 1 cup malt vinegar
  • 1 tsp. ground cumin
  • 2 tbsp. diced fresh cilantro
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • ½ tsp. cayenne powder
  • 2 tbsp. lime juice

Fish mixture:

  • 1 lb. white fish fillets cut into one inch cubes
  • 2 tbsp. diced onions
  • 2 cloves minced garlic
  • 2 tbsp. vegetable oil
  • Stack of warm corn tortillas

Toppings or salsa:

  • Diced onions
  • Chopped cilantro
  • Diced tomatillos
  • Diced peppers
  • 1 lime juiced
  • Sour cream
  • Guacamole
  • Diced lettuce
  • Shredded Mexican or preferred cheese


  1. Pour marinade and fish pieces into a sealable plastic bag. Refrigerate for 20 minutes, gently shake to distribute the juices.
  2. Sauté diced onions and minced garlic. Add fish and marinade after two minutes. Gently mix and turn, let this cook on medium-low heat for eight minutes. Cover to keep warm and set aside.
  3. Make the salsa. Combine the onions, cilantro, tomatillos, jalapeno or preferred peppers. Add salt and lime juice to taste.
  4. Set a variety of toppings. Prepare side bowls of fresh guacamole, sour cream, diced lettuce, diced onions, lime slices and shredded Mexican cheese.
  5. Warm the corn tortillas. Use freshly made or store-bought corn tortillas. Place a stack of ten on damp paper towels and fold to cover. Place in a microwave for one minute on high. Take them out and wrap them in a cloth napkin inside a tortilla warmer, cover to keep in the steam.
  6. Serve the fish tacos. Prepare each fish taco individually or for a buffet have decorative Spanish-style plates and bowls filled with the warm fish mixture, salsa and toppings; place a tortilla warmer at each end of the table.


Use a firm white fish for the main ingredient in this recipe for fish tacos. Fish that are frequently used in restaurants are: mahi mahi, tilapia, cod, halibut and flounder. Make sure all seafood is on the sustainable seafood list, in other words, those that are easily replenished and not endangered.