Jul 14 2026
Restaurants›El Rodeo Lewiston›Tacos De Pescado Recipe

Tacos De Pescado Recipe

Inspired by El Rodeo Lewiston
Time45m
Serves4

Soft corn tortillas filled with fresh fish

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish Filling

Taco Assembly

Method

Preparing the Fish

  1. 1

    Marinate the Fish

    In a bowl, combine the lime juice, garlic powder, paprika, salt, and black pepper. Add the fish fillets to the marinade and let sit for 15-30 minutes.

  2. 2

    Cook the Fish

    Heat olive oil in a skillet over medium heat. Add the marinated fish fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from skillet and let rest for a few minutes before flaking into bite-sized pieces.

Assembling the Tacos

  1. 3

    Warm the Tortillas

    In the same skillet, briefly heat the corn tortillas for about 30 seconds on each side until they are warm and pliable.

  2. 4

    Build the Tacos

    On each tortilla, add a portion of the flaked fish, followed by a handful of shredded cabbage, a sprinkle of fresh cilantro, a dollop of sour cream, and a spoonful of salsa.

  3. 5

    Serve

    Serve the tacos immediately with lime wedges on the side for squeezing over the top.

More from El Rodeo Lewiston