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Southwestern U.S. Farm-Raised Fish Tacos

southwest fish tacos


1 teaspoon salt
1/2 teaspoon black pepper
1/4-1/2 teaspoon cayenne pepper
2 tablespoons olive oil
4 (4-6 oz each) white fish fillets (tilapia, catfish, trout or hybrid striped bass)
4 soft flour tortillas (8-10-inch size)
2 cups shredded lettuce
2 cups Pico de Gallo or salsa, drained
1 cup guacamole or sliced avocado
1/2 cup sour cream (reduced fat may be used)
1/2-1 cup taco sauce


Mix salt, black pepper and cayenne pepper in a small bowl. Brush fillets with olive oil and sprinkle with seasonings. Grill or broil fillets or sauté fish in hot skillet until brown on both sides, about 5-6 minutes.

Warm tortillas in the microwave for 15 seconds on HIGH.

Sprinkle ½ cup shredded lettuce, ½ cup Pico de Gallo and ¼ cup guacamole or sliced avocado on each flour tortilla. Then, break each fillet in pieces and place on tortilla; fold over. Top taco with sour cream and taco sauce. Yield: 4 servings. (May also use favorite all purpose seasoning instead of salt and pepper mix.)

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