Cinco de Mayo Fish Tacos

Yield 4 tacos



  1. In one bowl, gently toss the avocado in the juice of one lime and a little sprinkling of salt and pepper.
  2. In another, mix together the tomatoes, onion, chile, cilantro, a drizzle of olive oil and a good pinch of salt and pepper. Set both aside to absorb the flavors while you cook your fish.
  3. Heat a non-stick frying pan over medium heat with a couple splashes of olive oil. As that heats, season the fish well with salt and pepper on both sides and a little sprinkling of smoked paprika. Once hot, place the fish in the pan, skin side down if it has the skin on it, and sear for 3 minutes. Flip. Continue to sear for a further 2-3 minutes or until fish is moist, flaky and cooked.
  4. As the fish cooks, heat another pan over medium-high heat. Gently toss the tortillas in the pan and heat for 20 to 30 seconds, flip, repeat, and wrap in a clean towel to keep warm until served.
  5. Serve with wedges of lime, Sriracha, extra cilantro if desired or a bit of sour cream, tomato mixture, marinated avocados and fish.
  6. Eat.

Recipe by She Eats at