Tacos de Pescado con Salsa Fresca

Golden, spice-kissed pan-seared fish tucked into warm tortillas and topped with a bright, punchy fresh salsa.

Ingredients

• 600g (1.3 lb) white fish fillets (cod, mahi-mahi, snapper, or barramundi), patted dry
• 12 small corn tortillas
• 2 tbsp neutral oil (or olive oil)
• 1 1/2 tsp ground cumin
• 1 tsp chili powder (or ancho powder)
• 1 tsp smoked paprika (or regular paprika)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 garlic cloves, finely grated or minced
• 1 tbsp lime juice
• 3 ripe tomatoes, finely diced
• 1/2 small red onion, finely diced
• 1 jalapeño (or serrano), finely chopped (seeds removed for less heat)
• 1/2 cup cilantro leaves, chopped
• 2 tbsp lime juice (plus more to taste)
• 1/2 tsp salt
• 1–2 limes, cut into wedges
• Optional: shredded cabbage or lettuce, sour cream/crema-style yogurt, hot sauce

Method

• 1

  Step 1: Make the salsa

  In a bowl, combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well, then let it sit while you cook the fish (this brief rest makes it juicier and more flavorful). Taste and adjust with more lime or a pinch more salt.

• 2

  Step 2: Season the fish

  In a small bowl, mix cumin, chili powder, paprika, oregano, salt, pepper, garlic, and lime juice into a paste. Rub all over the fish. If your fillets are thick, cut into large taco-sized pieces so they cook evenly.

• 3

  Step 3: Pan-sear

  Heat oil in a large skillet over medium-high heat. When shimmering, add fish in a single layer. Cook until deeply golden on the first side, 2–3 minutes (don’t move it too early—let the crust form). Flip and cook 1–2 minutes more, until the fish flakes easily and is just cooked through.

• 4

  Step 4: Flake for tacos

  Transfer fish to a plate and rest 2 minutes. Use a fork to break into large, juicy chunks (don’t shred too fine—bigger pieces stay moist).

• 5

  Step 5: Warm the tortillas

  Warm tortillas one at a time in a dry skillet over medium heat for ~20 seconds per side until pliable with a few toasted spots. Keep wrapped in a clean towel to stay soft.

• 6

  Step 6: Assemble

  Add fish to each tortilla, spoon over salsa fresca, and finish with a squeeze of lime. Add cabbage/lettuce and crema if using.

Tips

• **Fish choices:** Firm white fish is best (cod, mahi-mahi, snapper). Avoid very delicate fish—they can break up in the pan.
• **No nonstick?** Use a well-heated stainless or cast iron pan and wait for a good sear before flipping to prevent sticking.
• **Make-ahead:** Salsa can be made up to 4 hours ahead (refrigerate). Fish is best freshly cooked, but leftovers keep 2 days and are great in rice bowls.
• **Serving ideas:** Pair with black beans, Mexican-style rice, or a simple salad; extra lime and hot sauce at the table makes it feel truly taquería-style.

Nutrition (per serving, estimate)