fish tacos in corn tortilla

Fish Tacos

Making fresh corn tortillas couldn’t be simpler and it is a great way to moderate what goes in them.  The red cabbage slaw offers a hint of sweetness and crunchy texture to contrast the creamy avocado and tender white fish. These fish tacos are simple, yet deliver big flavor with a distinct freshness.

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  • 1. Place masa harina and salt in a medium bowl. Stir to combine. Slowly stir in water and mix until a dough forms (should be firm, not wet and sticky). If at any point the dough seems too wet or too dry add more water or masa. Let dough rest 30 minutes.
  • 2. Take a piece of the masa and roll into a 2-inch ball. Place in tortilla press between two sheets of wax paper and press into a 6-inch tortilla. *If you do not have a tortilla press, two sandwich bags with a heavy-bottomed saucepan work equally as well. Place tortilla in a hot non-stick skillet and cook 1 minute each side. Repeat with remaining dough. Makes 10-12 tortillas.
  • 3. For the slaw:Heat oil in a medium skillet over moderate heat. Saute onion, poblano pepper, and cabbage until onions are soft; about 5 minutes. Add honey and lime juice, toss to combine and cook 2 minutes more. Toss in cilantro, remove from heat and set aside.
  • 4. For the crema:Combine crema, lime juice, zest and cilantro. Stir to combine and set aside.
  • 5. For the fish:Season fish filets with salt and pepper on both sides. Heat oil in large nonstick skillet over moderate heat. Place fish in skillet and cook until golden brown on all sides; about 2 minutes each side. Remove from pan and flake apart fish.
  • 6. Assembly:Fill tortillas with fish, avocado, slaw and top with cilantro-lime crema. Serve immediately with lime wedges.
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