🌮 Fish tacos (tacos de pescado)

Name: Fish tacos (tacos de pescado)
Total time: 30 min
Yield: 4
Cuisine: Mexico · Baja California
Ingredients: 600 g firm white fish fillets, cut into strips; 1 tsp chili powder, 1 tsp cumin, salt; 1 tbsp vegetable oil; 200 g green cabbage, finely shredded; 4 tbsp chipotle mayonnaise; 12 small corn tortillas; 2 limes

Origin: Mexico · Baja California

385kcal

per serving · 220 g

175kcal

per 100 g

20 gProtein9 g / 100 g

20 gFat9 g / 100 g

35 gCarbs16 g / 100 g

Tacos de pescado are corn tortillas filled with pieces of white fish, crunchy shredded cabbage and a creamy, smoky chipotle mayonnaise, finished with plenty of lime. The fish is flaky and mild, the cabbage adds freshness and crunch, and the chipotle mayo brings gentle heat. They are a classic beach and street food, eaten fresh and warm.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: fish

Not veganbecause of: fish, chipotle mayonnaise

Contains glutenno wheat, barley or rye in a typical recipe

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Fish

What it is made of

fishcabbagechipotle mayonnaiselimecorn tortilla

Recipe

4 servings30 min

Ingredients

600 g firm white fish fillets, cut into strips
1 tsp chili powder, 1 tsp cumin, salt
1 tbsp vegetable oil
200 g green cabbage, finely shredded
4 tbsp chipotle mayonnaise
12 small corn tortillas
2 limes

Method

Season the fish strips with chili powder, cumin and salt.
Cook the fish in the oil in a hot pan for 2–3 minutes per side until just cooked through.
Toss the cabbage with the juice of one lime and a pinch of salt.
Warm the tortillas on a dry pan.
Fill each tortilla with fish and cabbage, add a little chipotle mayo and serve with lime wedges.

How to make it lighter

Pan-sear or grill the fish instead of deep-frying it in batter — it is the biggest calorie saving.
Use a thin drizzle of chipotle mayo: 1 tbsp of mayonnaise is roughly 90–100 kcal.
Add extra cabbage and lime for volume and crunch without many calories.

History

Fish tacos are most closely associated with the coastal towns of Baja California, such as Ensenada, where they are sold at street stands. From there they spread across Mexico and became popular along the US West Coast.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Fish tacos (tacos de pescado) and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →