Recipe: Fish Tacos


Recipe by Nettie Cronish and Cara Rosenbloom, co-authors of Nourish

Cara Rosenbloom was inspired to make this recipe after enjoying a dinner party with friends where they cooked restaurant-style fish tacos with homemade salsa and guacamole. She emphasizes that seasoning your fish with the right spicy and savoury mix and using fresh cilantro are essential to making a tasty fish taco.

250 ml (1 cup) corn kernels
1 large tomato, diced
1/2 red onion, diced
1 jicama, peeled and diced
125 ml (1/2 cup) chopped fresh cilantro leaves
50 ml (1/4 cup) raw unsalted pumpkin seeds
2.5 ml (1/2 tsp) lime zest

1 ml (1/4 tsp) cayenne pepper, or more if you like it very spicy
2.5 ml (1/2 tsp) dried oregano
2.5 ml (1/2 tsp) paprika
2.5 ml (1/2 tsp) salt
6 fillets 110 g (4 ounces) each, tilapia, haddock or catfish
5 ml (1 teaspoon) extra virgin olive oil
12 corn tortillas, 10 cm (4”) each
30 ml (2 tablespoons) 2% Greek yogurt
125 ml (1/2 cup) fresh cilantro leaves


  1. Preheat the grill to high heat.
  2. To make salsa, in a medium bowl, mix together corn, tomato, red onion, jicama, cilantro and pumpkin seeds. Stir in lime juice, zest and salt. Set aside.
  3. To prepare the fish, in a small bowl, combine cayenne pepper, oregano, paprika and salt. Brush each fish fillet with olive oil and sprinkle with spices.
  4. Arrange fillets on the grill grate and cook for about six minutes or until the fish flakes easily with a fork.
  5. To serve, build the tacos. For each taco, top corn tortillas with fish, salsa, yogurt and extra cilantro.

This site uses Akismet to reduce spam. Learn how your comment data is processed.