Recipe: Sustainable Fish Tacos
These fish tacos are one of my go-to recipes, whether we’re having a quiet night in or hosting a family gathering, because it comes together quickly and it always gets amazing reviews. These fish tacos are so flavorful and satisfying and since you can dress them up with your favourite toppings, it’s a fun way to get friends and family in on the preparation!
I used whitefish in this recipe and season it with my “signature Mexican spice blind”, which includes chilli power, cumin, smoked paprika, garlic, and red pepper flakes. This seasoning makes all the difference, so definitely don’t skip out on it! It gives the tacos a bright, flavourful punch and when drizzled with lime before eating it really makes the flavours pop.
Buying sustainable seafood for fish tacos
You can use any kind of seafood for fish tacos, I personally prefer to use some sort of whitefish like haddock, halibut, or cod.
I encourage you to use this as an opportunity to get familiar with what’s in season and/or locally abundant in your area.
Since I live on the Great Lakes, whenever Pickerel is in season I use it for this recipe. (Lake Erie Pickerel is also MSC certified!). My other favourites for this recipe are rockfish and wild pacific halibut from British Columbia.
Some other great options include halibut, cod, haddock, or rockfish. One way to find local and sustainable options is by searching the Local Catch Seafood Finder.
You can also make this recipe with shrimp or spot prawns to mix it up.
To make sure it’s sustainable, look for wild-caught shrimp from the U.S. or Canada. You can also look for a Marine Stewardship Council ecolabel on these products.
For farmed shrimp, look for whiteleg shrimp from Ecuador, Honduras, or the USA. A simpler option for farmed shrimp is to look for an ecolabel from the Aquaculture Stewardship Council (ASC) or Best Aquaculture Practices (BAP)
If you’re able to get your hands on some Kauai Shrimp from Hawaii, I highly, highly recommend it. This is a fascinating and sustainable operation, producing some of the best shrimp that I have ever tasted! And if you’re looking for something a bit closer to home, I highly recommend spot prawns from British Columbia.
What to put on fish tacos
Fish tacos are incredibly versatile, so you can dress them up however you’d like. Some of my favourite toppings include cheddar cheese, avocado, and pickled onions. (If you’ve never pickled onions before, trust me it’s a game changer! Here’s my favourite pickled onion recipe.)
I typically make a “taco toppings bar” whenever I make fish tacos. so that people can dress up their tacos whichever way they like.
I do this whether I’m making tacos just for two, or if I’m serving them at a party. People love it!
Fish Tacos
Equipment
- 1 skillet
Ingredients
- 12 corn tortillas
- 1.5 lbs white fish fillets like cod, haddock, or halibut
- 2 tbsp chile powder
- 2 tbsp garlic powder
- 2 tbsp smoked paprika
- 1 tbsp cumin
- 1 tsp red pepper flakes
- 2 tbsp olive oil
- 2 limes
Suggested taco toppings
- Sliced jalapeños
- Pickled red onions
- Sliced radishes
- Shredded cabbage
- Shredded cheese
- Fresh tomatoes
- Diced avocado
Instructions
Mis en place
- Prep all of your taco toppings first. The fish won’t take long to cook, so make sure everything else you need for serving is ready before you begin.
- Mix the seasoning for the fish. In a small bowl, combine chile powder, cumin, paprika, garlic powder, and red pepper flakes.
- Season the fillets on both sides, rubbing the spice mixture in well. Set aside.
Prepare the tortillas
- Preheat the oven to 350 degrees.
- Cook the tortillas on a large skillet for about 30 seconds per side (just until they are toasted).
- Wrap the finished tortillas in tin foil and place in the oven to stay warm.
Cook the fish
- Heat a skillet to medium high heat and add olive oil.
- Once the oil is hot, add the fish to the pan. Cook for about 4-5 minutes per side or until browned. (Timing will depend on the thickness of your fillets).
- Remove from the pan and break into pieces.
Serve!
- Serve warm tortillas with fish, your favourite taco toppings, and lime wedges on the side.
