Fish Tacos



  • 2 tablespoons vegetable or olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1⁄4 teaspoon salt
  • 1 clove garlic, peeled and minced
  • 1 1⁄2 pound halibut fillets (or another firm white fish)
  • 8 6-inch corn tortillas
  • 2-3 cups Purple Cabbage Slaw or shredded cabbage
  • 1⁄2 onion, finely chopped
  • 1 cup chopped fresh tomato
  • 1 cup diced avocado
  • 1⁄2 cup cilantro leaves
  • 1 lime, cut in quarters
  • hot sauce
  • plain, Greek yogurt


  1. Combine the oil, spices, salt, and garlic in the bowl or pie plate and mix well.
  2. Cut the fish into 1-inch strips, put them in the bowl, and use your fingers to coat them with the spice mixture. Set the fish aside.
  3. Heat the medium pan over medium heat for 3 minutes. One at a time, heat the tortillas on each side for about 30 seconds. Wrap them in a dish towel to keep warm.
  4. Put the large, nonstick pan on the stove and turn the heat to medium-high. Put the fish in the hot pan and cook for 3 minutes, then use the spatula to flip the pieces over. Cook on the other side until the fish breaks easily into flakes when you poke it with a fork, around 2 minutes.
  5. Give each person two tortillas and let everyone assemble the tacos with whatever ingredients they like.


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