Jul 14 2026
Restaurants›Mercado Pasadena›Tacos De Pescado Recipe

Tacos De Pescado Recipe

Inspired by Mercado Pasadena
Time1h
Serves4

grilled white fish, mexican slaw, pico de gallo, lime crema, chile de árbol aioli, cilantro lime rice, chile piquín black beans, flour tortillas

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

Mexican Slaw

Pico de Gallo

Lime Crema

Chile de Árbol Aioli

Cilantro Lime Rice

Chile Piquín Black Beans

Tortillas

Method

Fish Preparation

  1. 1

    Marinate the Fish

    In a bowl, combine olive oil, lime juice, cumin, salt, and black pepper. Add the white fish fillets and coat them well. Let them marinate for at least 15 minutes.

  2. 2

    Grill the Fish

    Preheat your grill to medium-high heat. Grill the marinated fish for about 4-5 minutes per side, or until cooked through and flaky. Remove from the grill and let it rest.

Mexican Slaw Preparation

  1. 3

    Mix the Slaw

    In a large bowl, combine shredded green cabbage, grated carrot, sliced red onion, and chopped cilantro. Add lime juice and salt, then toss well to combine.

Pico de Gallo Preparation

  1. 4

    Prepare Pico de Gallo

    In a bowl, mix diced tomatoes, diced red onion, diced jalapeño, and chopped cilantro. Add lime juice and salt, then stir to combine.

Lime Crema Preparation

  1. 5

    Make Lime Crema

    In a small bowl, mix sour cream, lime juice, and salt until smooth. Adjust seasoning to taste.

Chile de Árbol Aioli Preparation

  1. 6

    Prepare Aioli

    In another bowl, combine mayonnaise, ground chile de árbol, minced garlic, and lime juice. Mix well until smooth.

Cilantro Lime Rice Preparation

  1. 7

    Cook Rice

    In a pot, bring water to a boil. Add white rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until rice is cooked. Remove from heat.

  2. 8

    Flavor the Rice

    Fluff the rice with a fork, then add lime juice, chopped cilantro, and salt. Mix well and set aside.

Chile Piquín Black Beans Preparation

  1. 9

    Heat Black Beans

    In a small saucepan, combine canned black beans (drained and rinsed), chile piquín powder, minced garlic, and salt. Heat over medium heat until warmed through, stirring occasionally.

Assembling Tacos

  1. 10

    Warm Tortillas

    Warm the flour tortillas on a skillet or in a microwave for a few seconds until pliable.

  2. 11

    Assemble Tacos

    Layer grilled fish, Mexican slaw, pico de gallo, lime crema, and chile de árbol aioli on each tortilla. Serve with cilantro lime rice and chile piquín black beans on the side.

More from Mercado Pasadena