Fish Tacos

Who doesn't love fish tacos? It's an easy, quick weeknight dinner......or double the recipe to feed a crowd for your next party. My kids love these with a side of refried beans, but black beans would work, too. Serve these with your favorite taco sides and dinner will be on the table in under 30 minutes.

Fish Tacos

No ratings yet
Print Rate
Total Time: 30 minutes
Servings: 4


  • 1 small  poblano pepper
  • 1/2  yellow onion, peeled and roughly chopped
  • 2 garlic cloves, peeled
  • Juice of 1 lime
  • 1/4  cup fresh cilantro
  • 1/4 fresh jalapeno, seeds removed (if you like spicy, than leave the seeds in)
  • 3 tablespoons  olive oil
  • 1 pound  mild white fish (cod, halibut, tilapia)
  • Coarse sea salt
  • Fresh black pepper


  • Corn tortillas, warmed
  • Guacamole
  • Salsa
  • Shredded red cabbage
  • Shredded Cheddar cheese
  • Sour Cream
  • Fresh Cilantro
  • Refried Beans (my kids love the ones from Trader Joe’s)


  • Roast the poblano pepper either on your gas stove, or, if you have electric, roast the pepper in the oven. Roasting brings out a deeper flavor, and this extra step is well worth it! If you’re roasting it on your gas stove, set the pepper on a burner and turn the flame on to medium high heat. Using tongs, turn the pepper so it’s equally charred on all sides. If you have an electric stove, put the pepper on a sheet pan and place the oven rack about 4-5 inches from the top of the oven. You can achieve the same charred effect, but it will take longer in the oven, about 15 minutes. The pepper will get charred and nicely softened.
  • Once the pepper is nicely charred, put it in a large ziplock bag and then seal the bag. This will steam the pepper and make it much easier to remove the skin. Once the pepper has cooled off, so you can easily handle it, remove it from the ziplock bag. Remove the skin by gently rubbing the pepper. Discard the skin, stem and seeds. Rinse the pepper to remove any charred bits, then place it in a food processor with the onion, garlic, lime juice, cilantro and jalapeno. Puree until smooth and set aside.
  • Heat the olive oil until it begins to shimmer, in a large skillet over high heat. Remove the skin from the fish and cut it into about a ½ inch dice. Season on both sides with salt and pepper. Put the fish in the pan and cook until slightly browned and cooked through, about 6-8 minutes. Stir it occasionally, so it cooks evenly on all sides.
  • Turn off the heat and add the poblano mixture. Stir to combine.
  • Serve immediately with your favorite sides: tortillas, guacamole, salsa, shredded cabbage, shredded cheese and sour cream. My kids also love these with refried beans on the side!
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

No Comments

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.