Fish Tacos recipe

For those days when I don’t feel like cooking, but I still want something different, we have a Fish Tacos recipe (adapted from Sylvia Fountain’s Feasting At Home), where everything can be purchased at Trader Joe’s. This serves three.

Ingredients (and where to find them at Trader Joe’s):

  • 1 pound / 450g (about two fillets) of tilapia, mahi-mahi, red snapper or halibut (frozen foods), thawed
  • 9 small corn tortillas (bread)
  • Package of colorful cabbage (produce)
  • 1 bunch of Cilantro (produce), chopped
  • 2 Limes (produce), juice and zest
  • 1/2 C (120 ml) mayo (random canned and jarred ingredients aisle)
  • 1/2 C (120 ml) Salsa (near the chips)
  • grated cheddar or cotija (optional) (the cheese section, duh) to garnish

Spice rub (random canned and jarred ingredients aisle):

  • 2 t chili powder
  • 1 t cumin
  • 1 t coriander
  • 1/2 t kosher salt
  • 1/4 t cayenne or chipotle powder (optional, to add a tiny bit of heat)
  • 1/2 t sugar


  1. Preheat the oven to 400F (200C). Line a cookie sheet with foil or parchment.
  2. Thaw the fish and remove excess moisture (pat dry). Mix the spice rub and sprinkle on both sides of the fish. Set aside.
  3. Bake the fish on the cookie sheet 6 minutes, flip, and bake another 4-6 minutes. Remove, add one lime’s juice, and let sit a minutes. While that’s happening…
  4. Make the cilantro lime slaw: mix the colorful cabbage, chopped cilantro, one lime’s juice and zest in a bowl.
  5. Make the spicy mayo: mix the salsa and mayo.
  6. Warm the tortillas (either in the warm oven or on the stove).
  7. Break the fish fillets into smaller chunks for serving.

Assembling them is simple: place a few small pieces of fish in the tortilla. Add some slaw. Drizzle with some spicy mayo. Optionally, add cheese. Enjoy!

In the photo above, I did not have slaw ingredients, so I improvised with mixed greens.