Jul 14 2026
Restaurants›Mitchell’s Seafood House›Fish Tacos Boxed Lunch Recipe

Fish Tacos Boxed Lunch Recipe

Inspired by Mitchell’s Seafood House
Time1h
Serves4

Includes fish tacos and fries. Please include any allergies in the Special Instructions section.

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 Tacos

Fries

Method

Fish Tacos

  1. 1

    Prepare the Fish

    Season the fish fillets with olive oil, lime juice, salt, pepper, chili powder, and garlic powder. Allow to marinate for about 15 minutes.

  2. 2

    Cook the Fish

    Heat a skillet over medium-high heat. Add the marinated fish fillets and cook for about 3-4 minutes on each side, or until the fish is fully cooked and flakes easily with a fork. Remove from heat and set aside.

  3. 3

    Warm the Tortillas

    In the same skillet, warm the corn tortillas for about 30 seconds on each side until soft and pliable.

  4. 4

    Assemble the Tacos

    Place a piece of fish on each tortilla. Top with shredded cabbage, sour cream, and chopped cilantro. Squeeze additional lime juice on top if desired.

Fries

  1. 5

    Prepare the Fries

    Preheat the oven to 220°C (425°F). Toss the cut potatoes with olive oil, salt, and paprika in a bowl until well coated.

  2. 6

    Bake the Fries

    Spread the fries in a single layer on a baking sheet. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.

More from Mitchell’s Seafood House