Fish Tacos

Fish marinated in classic Mexican fresh flavors, seared until golden, are perfect for tacos. The lightly pickled red cabbage is a perfect accompanied for the soft fish, a great texture contrast. A wonderful recipe for white fish fillets, you will NOT miss deep fried fish!


Fish Marinade
  • 4 ea. Portico Classic 5-7 oz. Tilapia fillets
  • Zest of 1 lime
  • 3 tbsp lime juice
  • 1 tbsp Chipotle powder
  • 1 tbsp canned jalapeno , finely chopped
  • 1/4 cup cilantro / coriander , finely chopped
  • 2 garlic cloves , minced
  • 3 tbsp olive oil
  • Salt and pepper
Quick Pickled cabbage
  • 4 cups red cabbage , finely shredded
  • 3 green onion stems , finely sliced on the diagonal
  • 2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)
  • 1/2 tsp salt
Pink Taco Sauce
  • 3/4 cup sour cream (or yogurt)
  • 2 – 3 tbsp sriracha , adjust to taste
To Cook & Serve
  • 1 tbsp olive oil
  • 12 small tortillas (corn or flour), warmed
  • lime wedges
  • coriander/cilantro leaves


  1. Marinade fish: Combine Fish Marinade ingredients in a zip lock bag. Set aside for 20 minutes to marinate – no longer than 1 hour.
  2. Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
  3. Pink Sauce: Mix to combine.
  4. Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
  5. Remove fish onto plate then flake into large pieces.
  6. To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!