Fish Tacos with Lime-Cilantro ‘Slaw

Found in nearly every taqueria at the Baja Peninsula from California down through Mexico are fresh fish tacos. The fish is every now and then served fried, and different instances grilled but is continually a fresh exchange of pace. These Grilled Fish Tacos are of the lighter variety however nonetheless wealthy in flavor thanks to GOYA® Ceviche. This citrusy marinade combines lime, onion, cilantro, and chile pepper to provide the fish a scrumptious burst of flavor. After the fish is marinated, genuinely grill, upload to corn tortillas and pinnacle with a crunchy, short slaw and a creamy cilantro-lime sauce for your new preferred tacos – west-coast fashion!

Fish Tacos with Lime-Cilantro ‘Slaw
Fish Tacos with Lime-Cilantro ‘Slaw


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1lb.white fish filet, like cod, halibut or seabass, pin bones removed, cut into 4 portions

1bottle (24.5 oz.)GOYA® Ceviche

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½small head cabbage, cored and thinly sliced

½medium red onion, thinly sliced

¼cupplus 2 tbsp. coarsely chopped fresh cilantro, divided

1lime, juiced (about 2 tbsp.), divided

1tbsp.vegetable oil

¾tsp.GOYA® Adobo All-Purpose Seasoning with Pepper, divided, plus more to taste

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½cupsour cream


8GOYA® Corn Tortillas



Add fish to a glass bowl or container. Add Ceviche, making sure fish is completely submerged in liquid; cover and transfer to the refrigerator. Marinate at least 2 hours or up to 4 hours. Drain fish, discarding marinade.


Meanwhile, in a medium bowl, stir together cabbage, red onion, ¼ cup cilantro, 1½ tbsp. lime juice, vegetable oil, and ½ tsp. Adobo until well combined; cover and refrigerate until ready to use.


In a small bowl, stir together sour cream, mayonnaise, remaining lime juice, remaining cilantro and ¼ tsp. Adobo until well combined; cover and refrigerate until ready to use.


Heat grill to medium-high heat. Using paper towels, pat fish dry; season with Adobo. Add fish to hot, greased grill grates. Grill, flipping once, until charred and opaque through the center, about 6-8 minutes; transfer to a cutting board and coarsely chop. Add tortillas to grill; grill, flipping once until warmed through and slightly charred, about 30 seconds each.


To assemble tacos, add some fish to tortilla; top with cabbage slaw and drizzle with sour cream-lime sauce; serve.

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