Fish Tacos

Serves 5 | Finish in 35 minutes

Great for Cinco de Mayo. Top off these tasty treats with a squeeze of lime and salsa or our Creamy Cilantro Dressing! Try a tropical fruit salsa to instantly transport you to paradise!


4-5 cups cabbage, shredded
2 carrots, grated
1/2 cup red onion, finely chopped
1/2 cup cilantro, finely chopped
10 tortillas
2 pounds fish filets (true cod, halibut, catfish)
1 jar Litehouse® Jalapeno Ranch (or substitute Litehouse® Cotija Cilantro)


Mix all ingredients together and allow to sit while preparing fish and tortillas.

In large sauté pan, add 1/4" canola oil. Fold each tortilla in half gently and lightly sauté on each side until tortilla holds shape and is just barely crisp. Drain and keep in oven on warm. Cut fish in portions about 2 inches wide. Coat with flour. Saute in canola oil, salt to taste (cumin may be added sparingly). Fish should be just flaky. To each tortilla add a portion of sauteed fish and top with the cabbage dressing.

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