Fish tacos

Here is a nice fresh and summer recipe developed for Odessa Poissonnier! These fish tacos with green apple salsa are perfectly light and tasty. The perfect meal for a sunny Saturday with friends. We leave the pool, keep the towel at the waist and devour these tacos as if there was no tomorrow.

Fish tacos
Fish tacos


1 onion, minced

1 small jalapeño pepper, seeded and finely chopped

30 ml (2 tbsp) olive oil

1/4 cup (60 ml) lime juice (about 2 limes)

1 1/2 lb (675 g) skinless haddock or cod fillets

2 Italian tomatoes, seeded and diced

1/2 mango, peeled and diced (optional)

1/4 cup (60 ml) chopped fresh cilantro

Salt and pepper

8 taco shells

Sour cream to taste


In a large non-stick skillet, soften the onion and chili in the oil. Deglaze with lime juice. Add the fish and continue cooking for 2 to 3 minutes on each side, depending on the thickness of the fillets, until cooked. Salt and pepper. Coarsely break up the fish with a fork. Add the rest of the ingredients and adjust the seasoning.
Garnish the shells with the fish mixture. Serve with sour cream.
If you cook on Sunday, be aware that this recipe is not made in advance. It is better to buy the fish the same day or use frozen fish that is put in the refrigerator in the morning to let it thaw safely.

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