Fish Tacos

4 Servings (2 tacos per serving)

Prep time: 15 minutes | Cook time: 15 minutes


Diet Style


Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Chefs knife
  • Whisk
  • Nonstick pan
  • Baking sheet
  • Small mixing bowl
  • Medium mixing bowl
  • Spatula
  • Microplane


  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • Kosher salt and freshly ground black pepper to taste
  • 2 teaspoons olive oil
  • 1 ½ teaspoons honey
  • 1 tablespoon red vinegar
  • 8 soft corn tortillas (4–6-inch diameter)
  • 1 lb. Mahi Mahi or other white fish, skinless
  • 2 green onion or scallions, roughly chopped
  • ½ red bell pepper, diced
  • 1 cup fresh or frozen mango, diced
  • ½ cup red or white cabbage, shredded
  • 1 tablespoon fresh cilantro, chopped
  • 1 lime, juiced
  • 1 lime zested, optional


  1. Mix seasonings

    Using a fork or whisk in a medium bowl, mix the cumin, chili powder, oregano, paprika, pepper, and a pinch of salt together.

  2. Prepare fish

    Place fish on a baking sheet and lightly coat each side with the seasoning, coating evenly and set aside.

  3. Combine topping mixture

    In a medium-sized mixing bowl whisk together vinegar, lime zest, lime juice, honey, and cilantro. Place the green onion, red pepper, mango, and cabbage in a bowl and toss with tongs to coat and set aside.

  4. Heat pan

    Place a nonstick pan over medium heat, and add olive oil.

  5. Cook fish

    Once the oil is hot, place fish in the pan and cook until golden brown. Using a spatula flip the fish over and cook until the second side has browned. About 4–6 minutes per side or until fish flakes apart easily.

  6. Flake fish apart

    Remove fish to a plate and flake apart.

  7. Top with mixture and serve

    Place on fish corn tortillas using tongs and top with mango and cabbage mixture.