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Fish Tacos
Fish Tacos
Victoria Pearson / Nathan Turner's I Love California: Live, Eat, and Entertain the West Coast Way
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(138 rated)
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These tacos are fresh, light and always a crowd pleaser. Also, they're good straight from the oven or served room temperature, making it practical and easy to feed a large group.

Technique tip: Never take your eyes off the broiler. The cook time is so short you've got to watch it!

Swap option: You can swap cauliflower and tofu for the fish for a great vegetarian option. Or change it up with shrimp and chicken.


  • Pico de Gallo

    • 6 Roma tomatoes, chopped
    • 1 small white onion, peeled and chopped
    • 1/4 cup fresh cilantro, chopped
    • 1 lime, juiced
    • 1 tablespoon diced jalapeño chile
    • 1 teaspoon salt
    • 1 teaspoon hot sauce
  • Tacos

    • 2 teaspoons chili powder
    • 2 teaspoons paprika
    • 2 teaspoons ground cumin
    • 1 teaspoon onion powder
    • 2 teaspoons salt, divided
    • 2 cups shredded green cabbage
    • 3 green onions, thinly sliced
    • 1/2 cup pico de gallo (recipe above)
    • 1/4 cup Mexican crema or sour cream
    • 1½ pounds cod filets
    • 2 tablespoons olive oil
    • 8 corn tortillas, warmed
    • 2 limes, cut into wedges


For the pico de gallo:

Mix all ingredients together in a bowl. Let sit for at least 15 minutes before serving.

For the tacos:

1. Preheat broiler.

2. In a small bowl, combine chili powder, paprika, cumin, onion powder and 1 teaspoon of the salt.

3. In a medium bowl, combine cabbage, green onion, pico de gallo, crema, and remaining salt and mix well. Set aside.

4. Rub cod with olive oil, place on a greased baking sheet and sprinkle evenly with spice rub, coating all sides. Broil for 6 minutes per side.

5. Serve fish in tortillas topped with slaw and lime wedges.

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