Tacos are a part of Mexico’s culinary heritage. These folded tortillas are stuffed with fillings. Fish tacos, that great meal of the Baja Peninsula, Mexico’s northernmost state. While the original fish taco is made with deep-fried fish, this recipe made with sautéed fish is a delicious version.


450 gms Fish

2 Clove Garlic (minced)

30 gms Chili powder

60 gms Tomato chopped and seeded

60 gms Cup Cilantro roughly chopped (optional)

15 ml Fresh squeezed lime juice

15 ml Vegetable oil

Soft taco shells

200 gms Shredded lettuce

60 gms Grilled corn

3 Green onions (julienne)

½ Jalapeno seeded and chopped

175 ml Pico de Gallo

60 ml Mango sliced



  1. Whisk together oil, lime juice, chili powder and cilantro
  2. Pour over fish and refrigerate and let marinade for 15 minutes
  3. Pre heat a medium size pan at medium high heat
  4. Place fish in pan
  5. Season with pinch of salt and pepper and cook 4 minutes per side
  6. Place soft shells in oven in foil 200°C for 10 min to heat up
  7. Fill taco shell with shredded fish with cilantro shredded lettuce, sliced mango, grilled corn, chopped tomatoes and onion
  8. Serve with Pico de Gallo

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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