Yummy Fish Tacos

I think I say this on the first day of every single month…It’s already…”insert month here”.
Yep, it’s already March?!?!

What better way to start a new month than with a new recipe to try? If you are a fish lover you are going to want to add these to your menu. SOON!

I made fish tacos for the first time a couple of months ago and they were easy and delicious. I decided I try it again but mix it up a bit and look at some other recipes for inspiration.

I’ve mentioned I like to find recipes on Pinterest and then make them my own and that’s what I did for these. I found two different recipes and used (most) of the marinade ingredients from this one and  (most) of the sauce from this one.

For the fish in the tacos I used the following marinade:

Juice of one lime
1 T. Chili powder

2 cloves of garlic, minced

1 t. cumin

1 t. kosher salt 

10 grinds of pepper

2 T. Canola oil

I bought Cod from Trader Joe’s again that is found in the freezer section and is already in pieces. 

Combine all ingredients and place fish in shallow dish covering all sides with marinade, cover with plastic wrap and place in refrigerator for at least an hour up to 3 or 4.

Cook in skillet with a little coconut oil. I used cast iron and it worked beautifully.

For a sauce to put on the tacos:

1/4 c. mayonnaise

1/4 c. plain Greek yogurt

3 t. honey

1 t. white vinegar

1/4 t. Chipotle Chili Powder

1/2 t. paprika

1/4 t. cumin

1/4 t. oregano

Combine all ingredients and place in fridge to chill for at least an hour. Place in a Ziploc bag and cut off a tiny corner to squeeze onto tacos.

I used corn tortillas heated on both sides in a skillet and had a bag of tri-color slaw I added to the tacos along with a cut up and chopped mango. Last time I added pineapple, but you could add peaches as well…I just like a touch of sweetness.


To go with the tacos I made a Black Bean and Corn Salad I’ve been making for years.

1 can Black Beans, rinsed and drained

1 bag frozen Corn, rinsed and drained

4 Green Onions, chopped

1 Red Bell Pepper, seeded and chopped

For Dressing:

 1/3 c. Extra Virgin Olive oil

3 T. Balsamic vinegar

 2 T. Sugar

S & P

You can adjust the dressing ingredients to your liking. I taste and add more of whatever I think is missing. 

I also added Cilantro and an extra orange pepper because I had them in the fridge. The addition of  a seeded and finely chopped jalapeno would be perfect if you want to spice it up a little. This would be great with tortilla chips!

We liked these so much I just might make them again this week.

Let me know if you try them and like them!



Linking up with A Gal Named Al



  1. March 1, 2017 / 5:38 pm

    Putting this on my meal calendar NOW! Trip LOVES fish tacos, and I've never made them before. Can't wait to try!

    • March 1, 2017 / 5:40 pm

      I'm going to link it to you tomorrow…I should have waited, but it was in my drafts and I was coming up empty for inspiration today. Have a great Wednesday Allie!!!

  2. March 1, 2017 / 8:25 pm

    Give me all the tacos! And that black bean and corn salad is one of my all time faves!

    • March 1, 2017 / 11:50 pm

      Taco party at my house!

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Trinny London