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100 Days of Real Food Recipe for Fish Tacos

Fish Tacos by 100 Days of Real Food

Very simple and absolutely delicious.  You would not think this was a healthy dinner.  Accompanied by a quick cabbage slaw and it will be great.
Course Main Course
Cuisine American
Keyword Fish, tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Lisa Leake


Pico De Gallo

  • 1 medium tomato about 1/2 lb, seeded and diced
  • 1/2 cup diced sweet onion
  • 1/2 Serrano or jalapeno pepper seeded and minced
  • 1/4 cup fresh chopped cilantro or parsley
  • 1 Tablespoon fresh lime juice
  • Pinch of salt


  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 pound white fish such as cod, rockfish or tilapia cut into 1 - 2 inch chunks  (I used cod)
  • 2-3 Tablespoons butter or olive oil - NOT MARGARINE
  • 1 lime halved
  • Warm whole-grain corn or flour tortillas for serving


Make the pico de gallo, in a medium bowl, toss together all the ingredients.

    Prepare the fish.

    • Mix the flour and seasonings on a plate. Dip the fish chunks into the flour, coating all sides. Transfer to a clean plate.
    • In a large saute pan, melt the butter over medium heat.
    • Add the fish and cook until the fish is golden brown on the bottom, 3-4 minutes (depending on the thickness of the fish).
    • Flip and cook until it is golden brown on the other side and the center is white, flaky and cooked all the way through, 7-8 minutes.
    • Add more butter to the pan if necessary to keep from drying out.
    • Squeeze lime on top.
    • Serve the fish with warm tortillas and freshly made pico de gallo.