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Kosher Fish Tacos

Fish Tacos with Chipotle Mayo

This quick-prep, healthy Mexican recipe is like a great salad wrapped in a warm tortilla.

The best way to eat fish is in a taco. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 cup:flour
  • 2 teaspoons dried oregano 
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 pound mild firm white fish (such as tilapia), cut into 1x3-inch strips
  • Extra virgin olive oil for frying
  • 3 cups shredded romaine lettuce
  • 2 cups shredded red cabbage
  • ⅓ cup chipotle mayonnaise (prepared or homemade**)
  • 8 (7-inch) flour tortillas, warmed*
  • ½ cup salsa or pico de gallo
  • 1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced


  1. In shallow bowl, combine flour, 2 teaspoons oregano, salt and red pepper. Coat fish with flour mixture; shake to remove excess. In large skillet over medium-high heat, heat 1/4 cup oil until hot but not smoking.
  2. Add fish; cook until golden brown on bottom, about 3 minutes. Turn and repeat on other side; drain on paper towels. Meanwhile, in a bowl, combine lettuce and cabbage; toss with chipotle mayonnaise (or serve chipotle mayonnaise on the side).
  3. To serve: Place warm tortillas on flat surface. Place on half of each tortilla lettuce/cabbage mixture and fish, dividing equally; top with salsa and avocado. Fold tortilla in half over the filling. Serve immediately.


*To heat tortillas: Place tortillas on a plate, cover with a dampened paper towel; microwave on high until warm, about 1 minute. Discard paper towel; wrap tortillas in a cloth napkin to keep warm.

**To prepare chipotle mayonnaise: Combine 1/3 cup mayonnaise with 1 teaspoon sauce from canned chipotle in adobo sauce.

Contributed by:Avocados from Mexico